DCDP - Confectioner/ Pastry

You will be responsible for ensuring the quality of food items served in all food outlets at the highest standard possible. This includes implementing SOPs for all dishes with the aid of a Chef de Partie and maintaining a Hygiene Cleaning Schedule. It is important to assist in training within the department and attend training sessions when requested to meet hotel requirements. Additionally, you will be involved in training down level staff by setting up a detailed training program with the Chef de Partie, Junior Sous Chef, or Sous Chef. Your duties will also include managing stocks, controlling wastage according to company standards, and assisting in maintaining and improving upon budgeted food cost. You should always provide courteous and professional service, promptly rectify any guest complaints, and communicate them to the Executive Chef or Sous Chef. Furthermore, you will assist the head chef in ensuring the smooth running of the kitchen, maintain a high standard of personal appearance and hygiene, and foster good working relationships with colleagues and other departments. In case of emergencies, you should be aware of the action to be taken, particularly in the event of a fire. It is essential to carry out cleaning within your department to uphold hygiene and safety standards. Building and maintaining effective working relationships with colleagues and Managers is crucial. You will also be responsible for ordering all fresh produce and dry goods for kitchen use while complying with company procedures regarding Fire, Health & Safety, Food Hygiene, and Security. Strong communication skills, both written and verbal, are essential, along with the ability to remain calm under pressure. Additionally, you should have the ability to be visible in the operation, provide recognition, promote positive public relations, and handle concerns or special requests for guests. Knowledge of the complete front office operation is also considered essential in this role.,