Demi CDP Pastry

Key Responsibilities

• Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
• Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
• Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Preparing induction programs for new employees and allocating sufficient time for their implementation.
• Work with superior in the preparation and management of the department’s budget and is aware of financial targets.