·        To co-ordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets

·        To implement the new recipe as designed by Pastry Chef

·        To supervise and co-ordinate all pastry  preparations

·        To implement production of wide variety of Pastry desert preparations

·        To follow proper handling, storage and right temperature of all food items

·        To implement the proper decoration of different types of icing, topping etc as per the approved standards

·        To ensure the high standards of presentation of pastry, cakes, chocolates

·        To check the quality of raw and final products to ensure that the prescribe standards are adhered with

·        To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost

·        To check quality of material and conditions of equipment and devises used in production, presentation, storage and spreads

·        To inform maintenance issues, safety hazards, unsafe practices etc

·        To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift

·        To follow high standards of cleanliness and hygiene in all processes