CHEF MARS' KITCHEN MANUAL

Function as the head of the department which produces the breads and pastries for all the areas of the hotel and be the stimulating, motivating and creative force for the department and staff to increase quality and productivity.

RESPONSIBILITIES and DUTIES:

Supervise all pastry and bakery cooks.

Assure that all recipe standards are maintained.

Maintain the staffing guide in the area.

Constanly taste and test the production in the pastry shop.

Fill out all the requistions for the pastry area.

Oraganize the daily production schedule

Fill out maintenence request for the area.

Call directly to maintenence for emergency repairs.

Make sure that unauthorized persons do not enter the area.
Call security if there is someone sucpicious.

Make sure that the products and materials are properly rotated.

Proper hygiene and sanitaion in the pastry area is the pastry chef's responsability.

Make sure all left overs are properly utilized.

Request needed equipment from the chief steward with anticipation and planning.

Do constant shoulder-to-shoulder on the job training of the line staff.

Develope training programs for the slow season to maintain interest and increase knowledge of the staff.

Make sure that the pastry employees report to work clean shaven, with a clean unifrom and name tag displayed.

Fill out any requested forms or reports according to the policies and proceedures of the company.

When indicated comply with any request from the kitchen or food and beverage administration.

REQUIREMENTS:

EDUCATION

Hotel School or Trade school degree or a B.A.

EXPERIENCE

6 years in hotels or restaurants
2 years as a pastry chef

PREFERED LANGUAGES

English and Spanish

OPTIONAL LANGUAGES

Italian and French