Job Summary:

We are seeking an experienced Pastry Chef to lead our Pastry & Bakery section. You will be responsible for managing the preparation, production, and presentation of high-quality pastries, breads, and desserts, while mentoring junior team members and ensuring a seamless culinary operation.

Responsibilities:

• Lead the Pastry & Bakery section, managing the preparation, production, and presentation of pastries, breads, desserts, and other baked goods.
• Develop and implement innovative recipes that align with the hotel’s culinary standards and guest preferences.
• Supervise and train junior chefs, pastry cooks, and apprentices, fostering a collaborative and creative team environment.
• Oversee daily mise-en-place, ensuring all ingredients and equipment are prepared and available for service.
• Monitor and maintain inventory levels of ingredients and supplies, placing orders as necessary to ensure consistent availability.
• Ensure all dishes and baked goods are prepared to the highest quality and presentation standards.
• Adhere to and enforce strict food safety, hygiene, and sanitation standards in the kitchen.
• Collaborate with the Head Chef and other kitchen sections to ensure smooth operations and a cohesive culinary experience.
• Manage food costs by minimizing waste, optimizing portion control, and creatively utilizing leftovers.
• Participate in menu planning, contributing creative input and developing seasonal and special event menus.
• Conduct regular training sessions and workshops for the pastry team to enhance skills and maintain high standards.
• Ensure that all kitchen equipment in the Pastry & Bakery section is properly maintained and report any issues to the maintenance team.
• Innovate and experiment with new techniques and flavors to keep the pastry offerings fresh and exciting.
• Coordinate with the front-of-house team to ensure timely service of desserts and pastries.
• Develop and implement a quality control process to maintain consistency and excellence in all pastry products.

Requirements:

• Minimum of 4-5 years of experience in a professional pastry and bakery kitchen, with at least 2 years in a supervisory role, preferably within a hotel or upscale restaurant.
• Diploma or certification in culinary arts, pastry, and bakery, or a related field is essential.
• Expertise in pastry and bakery techniques, including advanced knowledge of baking, pastry decoration, chocolate work, and bread making.
• Strong leadership skills with the ability to manage, mentor, and motivate a team, ensuring consistent quality and efficiency.
• Demonstrated ability to create and present innovative pastry and bakery items that meet high standards of taste and aesthetics.
• Exceptional precision in measuring, mixing, and presenting pastries and baked goods, ensuring consistency in flavor and presentation.
• Proven ability to manage time effectively, prioritizing tasks to meet tight deadlines in a fast-paced kitchen environment.
• Comprehensive knowledge of food safety regulations, with a commitment to upholding the highest standards of cleanliness and safety in the kitchen.
• Willingness to work flexible hours, including early mornings, nights, weekends, and holidays, as required by operational needs.
• Ability to quickly and efficiently address any issues that arise in the kitchen, ensuring smooth operations.
• Excellent communication skills, both verbal and written, to effectively liaise with team members, management, and other departments.
• Creativity and passion for pastry arts, with a willingness to experiment and innovate within the kitchen.