Pastry Chef Jaipur

Primary Responsibilities

Operation

Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard

Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications

Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products

Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met

Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting

Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times

Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications

Update recipe, costing and menu planning for promotions

Other Responsibilities

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal