The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
Responsible for our signature Sofitel Le haute Croissant production and sales.
Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
Responsible for in the daily requisitioning of all food goods.
Be familiar with local requirements and sanitation regulations.
Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
Creates enthusiasm for training and development amongst his subordinates....