Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.
Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F/B department profit.
Control and analyze, on an on-going basis the following:
Sufficient production, quality level, presentation, Marketing and guest satisfaction.
Prepare Requisition for all goods needed.
Prepare standard Recipes for Exec. Chef approval.
Prepare with Executives Chef, Executive /Exe Pastry Chef/ Sous-Chef, Sous-Chefs promotions to market needs.
Ensure that production is done with quality at all times.
Sofitel and its Ambassadors
The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.