The Pastry Chef is responsible for creating, preparing, and overseeing all pastry and dessert items in the hotel's dining establishments. This role requires a creative and skilled culinary professional who can produce high-quality pastries, desserts, and baked goods while managing the pastry kitchen operations efficiently.
Qualifications:
Culinary degree from a recognized institute, or equivalent experience.
Certification as ”Food Service Manager” or other, as required by State County or Local regulations.
Three years as a Working Pastry Chef/Baker in a high-volume upscale hotel or freestanding restaurant operation with banquet facilities or comparable experience.
Exceptional knowledge of high quality, upscale pastry and dessert preparation and presentation.
Thorough knowledge and understanding of bakery products, ingredients, equipment and techniques.
Ability to create artistically and aesthetically appealing pastries and desserts.
Ability to stand, bend, stoop repetitively for entire shift.
Able to lift and carry 50 pounds.
Ability to work flexible schedule to include weekends and holidays.
Key Responsibilities:
Combines raw ingredients according to established standardized recipes, to produce baked products for inclusion in various desserts, pies, pastries and specialty confections
Uses various fruits, candies, sauces and confectionery products to decorate baked items thereby producing desserts, pastries, pies and confections which are unique and unusual and in demand from guests
Plates and presents desserts in an artistic and aesthetically appealing manner
Works with Food and Beverage Director and Banquet/Catering/Restaurant Managers to develop/create new and imaginative desserts and pastries which will enhance the image of the property's culinary reputation
Reviews all Banquet Event Orders and F&B forecasts to obtain information necessary to estimate demand
Supervise and train pastry kitchen staff.
Schedule and coordinate the work of the pastry team to ensure efficient and timely production.
Orders necessary bulk ingredients to provide for estimated demand.
Ensures that sufficient quantities of various ingredients are available to produce high quality, finished products in a timely manner.
Receives and inspects all bulk ingredients, ensuring that all products received are fresh and of the quality/grade ordered.
Stores all ingredients properly, according to established governmental food safety standards.
Follows all sanitation guidelines to prevent cross contamination of raw products and eliminate potential for bacterial growth and resulting food borne illness.
Properly rotates stored goods to minimize waste due to spoilage and ensure that products in storage are fresh at all times.
Uses all mixing and baking equipment and tools in a safe manner according to manufacturer's recommendations.
Maintains cleanliness of work area and equipment.
Reports equipment malfunctions and/or safety/sanitation problems to supervisor.
Other duties as assigned.
General Responsibilities:
Promotes and applies teamwork skills at all times.
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance.
Is polite, friendly, and helpful to guests, management and fellow employees.
Executes emergency procedures in accordance with hotel standards.
Complies with required safety regulations and procedures.
Attends appropriate hotel meetings and training sessions.
Maintains cleanliness and excellent condition of equipment and work area.
Complies with hotel standards, policies and rules.
Remains current with hotel information and changes.
Complies with hotel uniform and grooming standards.