kanisha jones

* Maintain hygiene standards within guidelines that all food items are properly covered at all items. Ensure proper stock rotation in all areas of the pastry kitchen and minimize wastage. * Ensure that all kitchen equipment is cleaned and sanitized after every use. * Along with the Pastry Chef is responsible for all new menu presentations. * Ensure that all cook and hold temperatures are maintained as per company guidelines. * Along with the Head Chef must receive all goods and break them down for storage on a FIFO basis.

* Measuring and mixing ingredients into dough according to a recipe; forming and shaping dough. * Bakes doughs by following timed schedule and making adjustments as needed. * Multi-task, adhere to product recipes and specifications. * Have strong hand-eye coordination,

* Establish the working schedule (maintaining labor) when needed and organize the work in the kitchen. * Produce high quality dishes that follow up the established menu and level up to location’s standards and to landers standards. * Discover talented chefs and train them in order to reach the high standards of the location. * Train kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. * Maintain order and discipline in the kitchen during working hours. * Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. * Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.