Job Description
As a Pastry Chef, you will be responsible for setting up the Pastry and Bakery sections in accordance with Hotel standards; while nurturing and developing a high performing team.
Key responsibilities:
Oversee Pastry and Bakery sections.
Develop pastry and bakery recipes in accordance with the brand standards, working closely with the Executive Chef.
Recruit, train, mentor, and manage a high-performing Pastry team, fostering a culture of excellence, teamwork, and guest satisfaction.
Monitor food quality and consistency to ensure that the food presented to our guests is of the highest standard.
Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced by Pastry & Bakery and the guest satisfaction related to these.
Works within the monthly-set food cost budget, adjust food requisitions and controls wastage.
Ensure excellent quality throughout the dessert offerings from breakfast, amenities, lunch, snacks, and dinner.
Assist in determining how food should be presented and create decorative food displays.
Ensure compliance with food hygiene and health and safety standards.
Qualifications
Diploma in Culinary Arts or related studies
Minimum of 2 years’ experience in a similar role in a 4/5* Hotel
Excellent knowledge on HACCP and other procedures in Food Production
Creative and keen on details
Prioritize and organize work assignments and delegate work.
Motivate and maintain a cohesive team.
Be a clear thinker, analyze and resolve problems by exercising good judgment.
Possess professional disposition with good communication and interpersonal skills
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