Pastry Chef

Job Description

As a Pastry Chef, you will play a pivotal role in delivering exceptional culinary experiences across our restaurants, events, and in-room dining. Collaborating closely with the Banquet Chef, you will be instrumental in crafting high-quality desserts and baked goods that delight our guests. In this leadership position, you will oversee daily kitchen operations, ensuring that all menu items meet our rigorous standards of quality, taste, and presentation. You will also ensure full compliance with company policies and procedures, contributing to the smooth and efficient running of our culinary operations.

Work Requirements

• Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.
• Coordinate and organize the kitchen in the absence of the Banquet Chef. Delegate and follow up on assigned objectives.
• Assist the Banquet Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards.
• Assist the Banquet Chef in managing food costs and labor costs and labor productivity according to financial guidelines.
• Assist in the execution of departmental goals.
• Provide training in food production and equipment usage to the culinary staff within the designated kitchen.
• Ensure that kitchen staff performs according to HACCP, OSHA, and sanitation guidelines.
• Oversee proper requisition, storage, utilization and inventory of food products.
• Interact with guests and service staff to ensure guest satisfaction and resolve guest complaints.
• Review the monthly and daily business reports of the hotel, specifically F&B report and assist the Banquet Chef in developing a work plan to achieve greater results.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Assist the Executive Chef & Chef Tournant in Planning and Budgeting the food costs and other food and Beverage related costs for all the F&B outlets and banquets.
• Maintain knowledge of correct maintenance and use of equipment.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
• Must be flexible in work hours and available to work days, evenings, weekends and holidays.
• Perform other duties as assigned.

Qualifications

• High school diploma or equivalent required.
• 3 years of experience in the culinary industry.
• Positive leadership skills with the ability motivate staff in a fast paced working environment.
• Excellent hand-eye coordination.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• High level of creativity.
• Excellent time management skills.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry's best practices.
• Working knowledge of various computer software programs to include Microsoft Office, Excel and restaurant management software.
• Ability to work flexible schedule.