Assistant Pastry Chef - Burlington, Canada - dipndip

Description

Scope and Purpose
The main purpose of the Assistant Pastry Chef is to oversee the operation in the production area and to ensure that products are prepared as per the standards and STEP BY STEP manual


Related duties and responsibilities

Principal Accountabilities
Supervises the preparation and production of all food products.

Analyzes food costs and determines most cost-effective recipes while maintaining consistent superior quality.

Controls and monitors product quality and presentation.

Collects daily feedbacks and works on quality improvement.

Controls Labor and Operating expenses in the kitchen and works on reduction and efficiency.

Conducts ongoing tasting panels.

Organizes and controls work schedule for all employees working in his department.

Monitors receiving of ingredients and other supplies in Central kitchen and/or or warehouse as required for daily operations.

Inspects products for quality during and after preparation, and makes approved adjustments as required

Monitors the kitchen staff commitment in hygiene, food safety and grooming standards

Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.

Monitors production sheets and other records as required.

Follows up and monitors commitment in all checklists and log sheets

Ready to cover in special circumstances.

Trains and coaches all new hired bakers as well as the staff in his department to meet job requirements and supervises their performance.

Ensures compliance with company's policies and procedures.

Makes sure commitment in recipes and kitchen charts as well as the portioning details.

Evaluates all employees under his/her supervision.

Communicates with the Operations Manager and follow up on all production matters.

Updates the Menu costing of all items and communicate with purchasing department and operations manager in related issues.

Sets and controls in Production PAR LEVEL and follows up on minimum stock and availability of raw materials.

Performs Kitchen Checklist in order to determine deviations and to set action plans accordingly.

Performs other related duties as assigned.


Job Types:
Full-time, Permanent


Salary:
$16.00-$18.00 per hour


Schedule:

• 8 hour shift

Supplemental pay types:

• Tips

Experience:

- baking: 2 years (preferred)


Work Location:
In person