Pastry Chef

Pastry Chef :

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed

• Must possess management experience at a hotel or restaurant
• Must have extensive culinary experience and be able to develop innovative new recipes.
• Must be guest service oriented.
• Must have an interest in and knowledge of good nutrition and a healthy lifestyle.
• Must be able to work with a wide variety of employees.
• Must be able to work in a high pressure and fast paced environment.
• Must be able to work any day, any schedule
• Experience in the hotel industry. High level of competency in own job.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.