Pastry Preparation & Presentation

• Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards.
• Ensure proper presentation and quality of all items leaving the pastry section.
• Maintain creativity and innovation in daily production.

Kitchen Supervision

• Supervise and support junior team members, including commis Chefs and apprentices.
• Delegate tasks effectively to ensure smooth workflow within the pastry section.
• Monitor portion control, waste management, and food storage practices.

Menu Development

• Assist in creating new recipes and improving existing dishes.
• Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus.

Hygiene & Safety Compliance

• Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies.
• Conduct regular checks to ensure cleanliness and organization of the pastry kitchen.

Inventory Management

• Monitor stock levels and communicate with the purchasing team for replenishments.
• Ensure proper storage and labeling of ingredients to maintain freshness.

Training & Development

• Train and mentor junior staff in pastry techniques and standards.
• Promote a culture of learning and continuous improvement within the team.

Qualifications

Requirements:

Education & Experience:

• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
• Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.

Skills & Attributes:

• Strong knowledge of pastry techniques, baking, and dessert preparation.
• Creativity and attention to detail.
• Excellent organizational and time management skills.
• Leadership abilities with a collaborative mindset.
• Commitment to maintaining high standards of hygiene and safety.

Physical Requirements:

• Ability to stand for extended periods.
• Comfortable working in a fast-paced, high-pressure environment.