Duties and Responsibilities

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepares a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Able to produce all baked goods including, but not limited to, artisan breads and rolls, muffins etc.
• Able to develop, design, or create new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew hotels menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and correct temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Coordinates with cooks and workers engaged in food preparation.
• Coordinate all pastry and dessert preparation and presentation.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains cleanliness and organization in all work areas.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensure compliance with food hygiene and Health and Safety standards.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensure culinary standards and responsibilities are met.

Prerequisites

• Good knowledge of different types of pastry, dessert, cake decorating.
• Possess professional disposition with good communication and interpersonal skills.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.
• Positive attitude and good communication skills.

Education
High school diploma or 3 years experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience
Minimum of 4 years of experience in pastry cooking or Pastry Chef experience with high volume food production.