Pastry Chef

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function.

What will I be doing

As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist the Director of Culinary with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Director of Culinary immediately of bad products.
• Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
• Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Director of Culinary.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests comments and follow up with necessary action.
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
• The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on off-site events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable about hotel s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
• Prepare the necessary work orders for the Engineering department.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Select team members who display qualities and attributes that reflect the department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.