Pastry Chef

  • 19.03.2021
  • 0 - 50
  • 706 Görüntüleme

Job Description

Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Main Responsibilities:
  • Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen. 
  • Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market. 
  • Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
  • Inspect daily, all fresh food received to ensure a high quality is maintained. 
  • Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef. 
  • Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. 
  • Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment. 
  • Plan the duty rosters on weekly basis. 
  • Ensure the proper purchasing request, store requisitioning and controlling of supplies. 
  • Work with Executive Pastry Chef and Human Resources Manager to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. 
  • Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs. 
  • Provide input for probation and formal performance appraisal discussions in line with company guidelines.  
  • Coach, counsel and discipline staff, provide constructive feedback to enhance performance. 
  • Work with Executive Pastry Chef in the preparation and management of the department’s budget. 
  • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. 
  • Maintain a hygienic kitchen and personal hygiene. 
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. 
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers. 
  • Log security incidents and accidents in accordance with hotel requirements. 
  • Implement and practice HACCP.

Required Skills

  • Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
  • Must show signs of career development HACCP certification
  • Minimum 3 years kitchen experience
  • Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain
  • Experience in the retail sector is beneficial
  • International experience preferred
  • Local language – excellent oral and written skills
  • English – excellent oral and written skills
  • Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
  • Excellent written and verbal communication skills.
  • Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
  • Ability to identify and delegate tasks effectively.
  • Excellent organizational and time management skills.
  • Applies a professional, confidential and ethical approach at all times.
  • Works in a safe, prudent and organized manner.
  • Knowledgeable of food safety regulations.     
  • Computer literacy adapted to the field of training: Ability to operate computer and office equipment.
  • Proficiency in Excel and Word

Summary Info

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