Directs and controls all subordinate pastry staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
Co-ordinates with Executive Chef in ensuring that pastry operations function efficiently and on time, and production quantities are met
Monitors the consistency of preparation and presentation of all pastry production areas to ensure that they conform to the requisite standards.
To enforce and comply to the Hotel standards of procedures, rules and regulations
Maintaining a clear, healthy and accurate communication with superiors, colleagues and subordinates at all times
Ensure clean and hygiene Pastry – Bakery operation at all the time
