Demi Chef (pastry)

Under the direction of the Executive Chef, prepares pastries food items in accordance with Hotel policies and procedure.
 
 Responsible for the preparation of variety pastries for guests.To prepare pastries items according to the standard recipes.To set up the mise-en-place of pastries stations for the various meal periods.To breakdown mise-en-place stations at the end of meal periods and store the food away properly.Ensure regular refill of pastries items during service times at the Restaurant.Responsible for the proper maintenance and good working condition of all equipment for the pastries.To ensure request of materials & ingredients have been communicated the Executive Chef prior to preparation.To ensure that there is sufficient supplies for the pastries.Responsible for establishing and maintaining high sanitation standards in the pastries.To report for duty punctually wearing the correct uniform and name badge at all times.      To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.To maintain good working relationship with colleagues and all other departments.To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.To maintain a high standard of personal appearance and hygiene at all times.To perform opening and closing procedures, established for the place of work as assigned.To monitor operating supplies and reduce spoilage wastage.To carry out any other reasonable duties as assigned

Mon-Tresor, Plaine Magnien, Mauritius

Phone: 601 2700/601 2791

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