Pastry Chef

The Pastry Chef will be responsible for overseeing the Pastry Department. He will work directly with the Executive Chef on the creation, development and implementation of new desserts and creative menus.

RESPONSIBILITIES

To supervise and participate in the preparation and production of rolls, breakfast pastries and special cakes according to hotel standard recipes, while planning and implementing the smooth operation of the pastry section on a daily basis.

SPECIFIC PASTRY ACTIVITIES

1. Menu Development & Alteration 
• Participates in the development of innovative menu selections for special banquet themes and parties, in accordance with client’s budgetary considerations and expectations. 
• Assists in the preparation of the “fiche technique” for all new menus. 
• Writes, maintains and updates all menu specifications, recipes and pictures, and production forecasts as per instructions. 

2. Stock Management 
• Supervises proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department Regulations. 
Prepares requisitions for supplies and food items for production in workstations. 
• Ensures product freshness in storage by monitoring the properly covering, labelling, dating and storing of fresh products in proper containers. 

3. Food Production 
• Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items. 
• Prepares all desserts and pastry products for all service outlets. 
• Controls portion sizes, standard of presentation and flavour, among others, of food produced in the Kitchen Department’s Pastry section. 
• Assists superiors in creating and implementing new concepts for all outlets, based on current food trends and regional tastes. 
• Supervises and participates in the setting up and replenishment of the buffet, as and when required.

QUALIFICATIONS, EXPERIENCE & REQUIREMENTS

• At least a School Certificate or equivalent qualifications. 

• Minimum two years of culinary schooling. 

• 7 -12 years of working experience in Hotel, Restaurant or Institutional Catering Business. 

• 2-4 of working experience as Sous Chef Pastry (minimum 2 sections) 

• Food Handlers Medical Certificate 

• A Clean Certificate of Character is a must. 

• Excellent written and verbal communication skills in both English and French 

• High levels of integrity. 

• Passionate about service. 

• Creative and innovative.