DUTIES AND RESPOSIBILITIES OF PASTRY CHEF

 DUTIES AND RESPOSIBILITIES OF PASTRY CHEF

The pastry chef has to organize, develop, and supervise the pastry shop including stations such as bakery, pastry, and confectionery. The specific responsibilities of a pastry chef are to:




1. Be responsible for the mise en place and food preparation for all bakery and pastry stations.

2.Account for the usage, consumption, and control of all foods and equipments in the stations supervised by him/her.

 3. Train staff in his/her stations on improved work procedures, quality food production.
the economical usage of food materials, and the attractive presentation of food items.

 4. Supervise and train the chef de parties, commis, and apprentices, and to review staff working in his/her department.

5.Initiate performance reviews of staff working in his/her department.

 6. Attend the daily and weekly kitchen chef's meetings and the F&B meetings. 

7. Approve requisitions from stores for materials required in his/her stations.

8. Recommend schedule changes and changes in personnel for adequate meaning of
all stations.

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