PASTRY COMMIS

JOB DESCRIPTION

Responsibilities and essential job functions include but are not limited to the following: 

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions 
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met always under the clear guidance from a senior chef 
• To aid in achieving food cost, kitchen standard and overall objectives 
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage 
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef 
• To keep high standards of personal hygiene and presentability
• To adhere to company procedures like temperature checks, food labeling and dating, cleaning schedules and hygiene regulations
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen 
• To have a clear understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit 
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated 
• To have full knowledge of, and be able to act upon, fire procedures 
• To be responsible, whilst liaising with the Executive Head Chef, for self- development 
• To comply with any reasonable request from your superiors 
• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require