Job Details

*PLEASE ATTACH RESUME WHEN APPLYING*

Position Title: PASTRY CHEF

Reports To: Head Chef

Supervises: Bakery Helpers, Bakers

Department: Bakery

SUMMARY OF RESPONSIBILITIES: The Pastry Chef coordinates all bakery production activities of establishment by performing the following duties personally or through subordinate supervisors. The Pastry Chef establishes and maintains smooth function of bakery production in accordance with company, federal and local standards using designated food specifications and menus.

SPECIFIC DUTIES:

Specific duties include the following:

· Schedule, coordinate and supervise all bakery production, bakery items, labor and other controllable costs in this department.

· Maintain programs to ensure high levels of sanitation, hygiene and safety are carried out in the Bakery production area.

· Estimate bakery food costs; and requisitions or purchase supplies.

· Confers with and assist the Head Chef with individual airlines and other personnel to plan menus and related activities such as employee canteen, airport restaurant and outside catering functions.

· Inspect baked food and bakery food preparation to maintain quality standards and sanitation regulation in the absence of the Head Chef.

· Schedule staff according to business, ensuring proper staff levels.

· Communicate production needs to key personnel on a daily basis.

· Ensure timely production and chilling times according to flight schedules.

· Ensure hygiene standards laid down by the Company, Airlines and the legislations are strictly followed.

· Maintain good food storage standards and promotes “Clean as you go”.

· Review and rate performance of subordinates.

· Responsible for training employees in appropriate areas.

· Responsible for knowing all menus, specifications and company standards to ensure a quality product and presentation in a consistent manner.

· Tastes and evaluates all pastries, & baked goods within the operations.

· Supervisory responsibilities also include appraising performance, rewarding and disciplining employees; addressing complaints and solving problems.

· Carry out other related tasks as directed.

Remember: Good leaders set good examples.

SKILLS:

· Must be proficient in the use of English language (written and oral).

· Must have good communication skills.

· Must have good organizational skills.

· Must be able to make independent, well thought out decisions.

· Must be dependable and flexible.

· Must be able to work under pressure.

· Must have prior managerial experience in dealing with employees

· Must have good customer / human relations skills.

· Prior airline experience preferred.

· Must have good mathematical skills.

· Must have strong leadership abilities so as to be proficient in enforcing company policies and procedures.

· Basic working knowledge of all relevant machinery used in food production.

· Must have experience with and knowledge of all areas of food production, including food and beverage cost estimates, requisitioning or purchasing supplies and planning menus.

· Must have extensive knowledge of food preparation methods, food-handling standards to ensure quality, and both local and federal hygiene regulations.

PHYSICAL DEMANDS: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers, handle or feel objects, tools or controls, reach with hands and arms, talk or hear, taste or smell.

The employee must frequently lift and/or move average of 50 – 100 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment is representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

The employee may regularly work near moving mechanical parts. The employee is occasionally exposed to fumes and airborne particles. The employee is sometimes

required to work in wet, humid conditions and extreme cold and extreme heat. The noise level in the work environment is usually moderate.