Chef/Pastry ChefManages and supervises the functioning of all Pastry associates.Manages and assumes responsibility in the Production, preparation and presentation of all food items to ensure highest quality at all times.Develops food concepts and enhances menu enhances menu engineering. Plans and produces daily/ weekly and any specific related specials. Manages and assesses in controlling and analyzing, on an on- going basis the following,• Quality levels of food production, storage handling and presentation.• Cleanliness, sanitation and hygiene, Haccp• Training Health and Safety• Menu Engineering and food costs• Presentation skills for Specialty cakes, Modern presentation of plated desserts for all related culinary outlets, enhancement of the breakfast, Lunch, Dinner ala Carte and Daily Buffets in the perspective areasEnsure optimum performance in all the above area‘s assigned. I assume responsibility for the optimum performance of the Culinary Pastry Team and colleagues, with attention to Quality, accuracy and fine Detail.Specialties:I honed my skills in hotels and restaurants around the world. ”I think there is a huge desire from people for pastry. That gives me an opportunity to blend the flavors into many desserts and pastries as well as the opportunity to drizzle and shape into lovely presentations.”