DCDP CDP Pastry

• Coordinate daily tasks with Sous Chef
• Having good knowledge of preparing pastries, confectionaries and breads
• Control cost and minimize waste
• To supervise the work of Line Cooks & Commis
• To estimate daily production needs and to check the quality of food materials
• To ensure that the production, preparation, and presentation of dishes are of the highest quality standards as set by the company
• To ensure the highest standards of guest satisfaction in terms of quality of products
• To ensure the highest adherence to food cost on the perpetual basis
• To ensure documentation of all Standard Operating Procedures and policies pertaining to food preparation, receiving, storage and sanitation
• To document all menu items, recipes, method of production, and presentation standards
• To operate all department equipment and ensuring the correction of malfunction
• To implement excellent menu creations to enhance feel-good factor for customers
• To follow high standards of cleanliness and hygiene in all processes
• To ensure that necessary training is conducted for Line Cooks & Commis as per the training calendar