Responsible of the daily production, finishes & MEP for breakfast, lunch and dinner buffet or a la carte.                                      

 Check general cleaning in all section, work surfaces equipments and fridges.                                                                       

Ensure that all foods stored in the fridge have been labeled with date and name of the products.                                                 

Check quality of all received goods from dry store, deep freeze, and vegetables.

Following the FIFO rules                                        

Share information with subordinates & chefs on daily line-up.                                                                                                       

Execute duties thoroughly, producing quality outputs with attention to details.

A work output is consistently at or above expected volume day to day.

Key Duties and Responsibilities

Always be on time on schedule and respond to supervisor positively.

Maintain a good hygiene in the kitchen pastry in the respect of HACCP standards.

Manage production according to occupancy and reservation to reduce wastage and achieve budgeted food cost.

Maintain the consistency on all food served during lunch and dinner at all time.

Always seek for innovative ideas.

Ensure that all production and buffet MEP is ready on time following the standards

Report all informations with pastry chef or pastry sous chef before takeoff daily duties

Skills & Experience

• Adopt company vision and mission statement
• A good training in food production and hospitality.
• Self motivated , maintain a high level of energy
• Able to work with subordinates in a discipline manner
• Customer focus, attitude and courtesy
• Cultural sensitivity
• Teamwork
• Profit oriented for the department and company
• Respect and maintain company assets in good condition