Production Manager (Pastry & Bakery)

Persyaratan
- Min.
6 years experience in a similar position with Luxury Brand
- Minimum D3
- HACCP Certification
- Having sense of Financial Management
- Excellent written and verbal communication skills
- Adaptability, Energetic, and Thrive Under pressure
- Computer literacy - Ms. Office
- Understand 3D & Decoration

Tanggung Jawab
- Supervise all employees in the Pastry/Bakery kitchen
- Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing
- Establish culinary standards specific for Pastry/Bakery which meet the need of the target market
- Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation
- Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
- Oversee all matters related to food purchasing for pastry and bakery
- Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis
- Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment
- Maintain a hygienic kitchen and personal hygiene - Work with Executive Chef and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs
- Ensure training needs analysis of Kitchen staff is carried out and training program are designed and implemented to meet needs
- Provide input for probation and formal performance appraisal discussions in line with company guidelines
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance
- Work with Executive Chef in the preparation and management of the department's budget
- Assist in coordinating the preparation of the departmental annual budget
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers
- Log security incidents and accidents in accordance with hotel requirements
- Implement and practice HACCP