JOB DESCRIPTION

JOB TITLE : Bakery & Pastry Chef

JOB GRADE :
DEPARTMENT : F&B Department
SECTION : Kitchen – Pastry Kitchen
RESPONSIBLE TO : Executive Chef/ Chef De Cuisine
RESPONSIBLE FOR :
_________________________________________________________________________

MAJOR FUNCTIONS

1. Must have knowledge, skill and expertise in assorted French pastries, cakes, pies, and
speciality items. Must be able to produce ‘quality’ items with efficiency and perfec-
tion.

2. Produce pastries, cakes, pies and speciality items according to inventories and esti-
mates that are established.

3. Be able to Breakfast production to creative on a daily basis.

4. Dispose of left over food items.

5. Be able to make comparable decisions when necessary.

6. Be able to produce quality items according to standards.

7. Be able to teach and share knowledge and skills with others.

8. Ensure that Points of Check List is being followed monthly.

9. Assists the Executive Chef in planning dessert menu, desserts for functions or any
other special orders as required.
MAJOR RESPONSIBILITIES

1. Responsible for all Bake & Pastry (confectionery) operations with full commitment to
organize and run the operations effectively.

2. Maintain proper sanitation procedures: “Clean As You Go”, practice good house-
keeping procedures for the entire work area, refrigerator, freezer, tables, bins, stoves,
ovens, etc.

3. Plans, directs, controls and co-ordinates the activities of all personnel engaged in pre-
paring, baking, cooking, selling food and cleaning to ensure an efficient and smooth
operation.

4. All foods are to be dated, labelled, rotated and covered in designated refrigeration
areas.

5. Promotes and maintains effective communication between workers.

6. See to it that the kitchen is always in a safe condition to prevent unnecessary acci-
dents.

7. Produce show pieces and buffet decorations out of chocolate and sugar for banquets
and restaurants.

8. Writes recipe cards and prepares dishes for photographing and keeps file.

9. Any other duties as may be assigned from time to time.

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I verify that I have read all of the above and understood what is expected of me in my posi-
tion
and that the management reserves the right to make amendments to the Job Descriptions, as
and when deemed necessary.

______________________________ ____________________
Associate's Name & Signature Date
 JOB SPECIFICATION

JOB TITLE : Pastry Chef

JOB GRADE :
DEPARTMENT : F&B Department
SECTION : Kitchen – Pastry Kitchen
RESPONSIBLE TO : Executive Chef/ Executive Sous Chef
RESPONSIBLE FOR :
_________________________________________________________________________

Educational/Academic : - Fluent English

Requirements
Experience : - 10-12 years experience in similar capacity

Specific Knowledge & : - Must be very confident and reliable to handle

Skills Required Pastry kitchen.
- Must have good skills and consistent quality
products
- Responsible in daily operation
- Strong in leadership, able to demonstrate and to
train associates and able to motivate them
- Good interpersonal and communication skills