Pastry Chef - Pullman Chennai Anna Salai

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- Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard.
- Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications.
- Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products.
- Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met.
- Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting.
- Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times.
- Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
- Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications.
- Update recipe, costing and menu planning for promotions.