G.C.E. O/L Exam

Diploma in Catering & Hotel Management

Pastry Chef

Fully accountability of the entire pastry and bakery production & operation.
Planning creative menus.
Remarkable Food costing with zero Waste.
Ensuring the best quality meals,creative presentations, practical hygiene
standards from food preparation to customer service.
Controlling ingredient purchase & food wastage to the minimum to run smooth
& profitable business with minimum staff

Assistant Pastry Chef

Ensure quality of each product produce in pastry kitchen
Select, train, schedule, supervise, motivate, discipline & counsel employees
according to company standards.
Maintain low food cost & improve sales and quality of each product
Continuously train, develop, manage and motivate staff throughout the year to
consistent perform at their highest level
Strong leadership & good communication skills
Contribution to an effective sales plan with executive Chef, Pastry Chef and
F&B Manager
Contribute to the creation of new menus & dishes that cater to guests of all
ages and consider different tastes and dietary requirements

EXECUTIVE SOUS CHEF/PASTRY CHEF

Inspecting cleanliness & hygienic standards, Supervise kitchen staff activities.
overseen the day’s operation with Food budgets control & high level of
culinary standards.
Issue repair & maintainance job orders to ensure the proper maintainance of
entire kitchen.
Develop seasonal menus with better selections and special needs.

JR. SOUS CHEF PASTRY

Monitoring all cost controls in order to minimize expenditure.
Completing regular management team assessments and goal setting.
Ensure that the pastry team is fully aware of hygiene & sanitation procedures
up to public health of USA.
Focusing the team on high standards of guest care and hospitality.
Ensure that all guest’s dietary requirements are understood and catered for

EXECUTIVE PASTRY CHEF

Producing, implementing and meeting budget sales and profit targets
Maintaining very good relations with a multi-national hotel staff.
Improving the hotel guest experience through effective team training and
Development.
Forecasting stock requirements and ensuring high quality production.

CHEF DE PARTIE

Overall responsibility in assisting the Executive Pastry Chef & the Pastry chef
to meet and exceed all guest expectations and always create new ideas and
deliver top quality products

EXECUTIVE PASTRY CHEF / PRODUCTION MANAGER

Responsible for All type of pastries, cakes & bakery Products and the
standard of entire staff

PASTRY CHEF

Total management and production control of all costs, labor needs and
requisitions including stocks and control

PASTRY CHEF

DEMI CHEF

PASTRY CHEF

DEMI CHEF

CHEF DE PARTIE

3rd COMMIS

WESTERN & PASTRY TRAINEE COOK