Job Description To ensure food production, standards, are carried, as agreed with the Head Pastry Chef & Executive Chef. To carry out the smooth and efficient running of the section as appropriate. To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers. To control portion size and monitor waste. To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures. To maintain records relating to food production activities and supplier information as required by the Director of Catering. To ensure Health and Safety and Food Safety Standards are maintained in line with company policy. Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Create new and exciting desserts to renew our menus and engage the interest of customers Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Guide and motivate pastry assistants and bakers to work more efficiently Maintain a clean and orderly cooking station and adhere to health and safety standards