Search

Key Responsibilities:

• Able to work within any section of the outlet and identify flavor/seasoning balances and correct any discrepancies.
• Ensures economical food production monitoring costs and minimizing wastage.
• Carries out training and development of Pastry Assistant Chef De Partie and Pastry Assistant assigned to their section.
• Responsible for communicating the status of their section in terms of food production, equipment, maintenance and performance.
• Responsible for the entire service line in their section during service hours in terms of quality, freshness and refilling of ingredient items.
• Ensures proper storage of all food items in their area according to USPH regulations.
• Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage.
• Assists in ensuring that any Sailor requests for special food requests, diets or allergies are delivered such as gluten free.
• Reports any machinery/technical faults to Pastry Sous Chef.