A Pastry Chef responsible for preparing and coordinating kitchen operations and kitchen personnel within the Hotel. Ensure food in all areas of the kitchen are according to standard procedures, recipe cards, photographs, and given instructions. Ensure high-quality food standards and in assist in the smooth operation of the kitchen.
Job Responsibilities:
· Preparation & baking of pastries, cookies, desserts & cake
· Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
· R&D new menu suggestion and execution
· Operational kitchen management including quality control
· Planning, designing, and executing dessert tables
· Ensure that pastry preparation is efficient, productive, and within food cost
· Minimize food costs, supply wastage, and pilferages
· Responsible for the daily management and food production of the Pastry Kitchen; ensure maximum quality & profitability
· Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service.
· Ensure all food items are prepared as per recipe whilst maintaining portion control & minimizing wastages
· Ensure that food stock levels within the kitchen and pantry areas are of sufficient quantity & quality; in relevance to the restaurant reservations & events forecasts
· Ensure that food preparation equipment is being used safely & correctly; cleaned and maintained as per schedule
· Inspect product presentation & continually review & update when necessary
· Arrange for service and maintenance of pastry making equipment
· Other ad-hoc duties as requested
· Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
· Maintain an acceptable degree of knowledge with regard to food product
· Comply with all of the established hotel operational policies & procedures
Qualification:
· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
· Possess a valid Food Hygiene certificate
Experience:
Minimum 4-6 years with progressive positions in Pastry and baking in comparable operations
