Job Description

Reports To: Executive Chef, Executive Sous Chef & Pastry Chef

Specific Responsibilities:

• Ensures that fresh mise-en-place adequate for estimated business is timely prepared with minimum wastage.
• Ensures that all work areas and ancillary areas e.g. fridges, stores, wash-up, etc. are maintained to a high standard of cleanliness and hygiene and that a "clean as you go" discipline is adhered to.
• Creates high quality and creative cake products to satisfy the customer.
• Ensures that all food stocks, prepared foods and left-overs are kept securely and under the correct conditions applicable to each type of commodity stored.
• Liaises with the Pastry Chef on daily stock requirements and anticipated shortages.
• Ensures guest needs and requirements are anticipated and acted upon as soon as possible and guest enquiries and requests are dealt with promptly and efficiently.
• Ensures that a high degree of hygienic practice is maintained and enforced throughout food preparation and food storage areas.

Required Skills or Experience

• Certificate in City & Guilds culinary Arts / Food and Safety Certificate
• Work experience of 6 to 8 years in a similar position in a 4 to 5 star hotel.
• Be honest, able to work in a team and respect others
• Have a positive attitude and hard working
• Enjoy working with people and have a welcoming and sociable personality
• Ability to stand for long hours.
• Must be able to exhibit exceptional decorating skill including gel, icing, airbrush, decorating kits, edible images and floral designs and exceptional baking skill