Executive Pastry Chef

Executive Pastry Chef is responsible to plan, organise, 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.

Key Responsibilities

• Prepare and implement menus and specialty dishes for all outlets, provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
• Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
• Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
• Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.
• Oversee all matters related to food purchasing for pastry and bakery.
• Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
• 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.
• Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Work with Executive Chef in the preparation and management of the department’s budget. Assist in coordinating the preparation of the departmental annual budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• 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.

Skills, Knowledge and Expertise

• 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.
• Ability to work and communicate in a multinational environment

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