JOB OVERVIEW
As the Executive Pastry Chef, you will
- Lead and be in charge of the Pastry Kitchen to prepare and present a broad array of cakes, pastries, desserts, cakes, and petits fours which meet customer expectations
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
YOUR DAY-TO-DAY
- Prepares and presents baked pastries
- Prepares and presents yeast-raised pastries/ yeast-raised pastries
- Prepare and present afternoon tea items
- Prepare and present gateaux, tortes, and cakes/ Gateaux, tortes
- Prepare marzipan work
- Prepare Petits Fours
- Maintain hygienic standards and practices
- Maintain a hygienic kitchen
- Clean the kitchen and equipment
- Maintain personal hygiene
- Design and implement fresh menu options
- Instruct colleagues with required abilities
- Works with Executive Chef in manpower planning and management needs
- Works with Executive Chef in the preparation and management of the Department's budget
WHAT DO WE NEED FROM YOU
Required Skills /
- Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local government agency
- Problem-solving, reasoning, motivating, organizational, and training abilities
Qualifications
- Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field
Experience
- 5-year experience as a chef including at least 2 years in a supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry
