Assist senior Pastry Chef’s in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards. Reporting To Executive Pastry Chef Main Duties/Responsibilities Ensure that all the quality and quantity standards of food preparation&presentation are adhered to. Devise methods for optimal use of raw materials&fuel and maintain the budgeted food cost. Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Standard Responsibilities Ensures that you work in a safe manner that does not harm or injure self or others. To be involved with Health&Safety within the department. Ensuring compliance within the department and that Health&Safety directives are carried out. Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening. Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained. Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function. Knowledge&Skills Basic Cooking Techniques in food production – Strict recipe adherence Stock Rotation and Ingredient management Working knowledge of Microsoft Office and Recipe Software Awareness of Food Costing and Budgeting techniques Time Management Experience&Qualifications Specialised training from a culinary institute preferred Must have worked in a reputed restaurant #J-18808-Ljbffr