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AccorFrom company site
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Supervise the assigned pastry kitchen to maintain high food quality, consistency and guest satisfaction. Monitor food preparation, portioning, requisitions and storage to minimise wastage and control costs. Ensure strict hygiene, sanitation and HACCP standards are followed for equipment, ingredients and work areas. Train, induct and guide culinary team members on hotel rules, safety and hygiene procedures. Work closely with other kitchens and departments, and respond to guest feedback to improve the pastry offering.
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