Job purpose
To co-ordinate the distribution of tasks amongst his or her team and ensure that the work progresses as it should within the time available.
In the restaurant, he or she helps to prepare the dessert menu.
Key responsibilities
- To ensure that health and safety standards are applied and respected (especially HACCP)
- To recruit, motivate and train the members of his or her team
- To ensure that products are correctly prepared and comply with technical sheets
- To ensure the quality levels of products and services
- To provide rigorous management: controlling raw material stocks, especially in terms of their cost
- To keep the various departments informed of the applicable procedures
Entry requirements
Skills
- Cooking skills: vocation for the job
- The ability to manage the unit budget
- Team leadership
- Self-control
- Good relationship skills
- Organisation and thoroughness
- Creativity
- Openness
- Physical and mental resilience
- Good time-keeping
Qualifications
- From City & Guilds in pastry and confectionery (or bakery) to NVQ3 (Vocational Training Certificate) in food technology and presentation
- Dual-skilled as Manager and Pastry Chef – desirable