Pastry Chef (5-Day Work Week)

Responsibilities

• To plan, organise, direct, co-ordinate and control the daily supervision of the pastry kitchen operation.

• To achieve the objectives of the Food and Beverage Department in keeping with the hotel’s high standards of quality and service.

• To ensure that HACCP standards and controls are in place and properly followed.

• To supervise the work of all employees working in the pantry and assign in detail specific duties.

• To maintain the highest level of quality and consistency in all pastries and bakery products.

• To assist the Executive Chef in writing and making of suggestions for menus and procedures.

• To ensure the recipe cards in the pastry and bakery section are kept updated at all times.

• To perform any other reasonable duties as required by the management from time to time.

Requirements

• Minimum 5 years' relevant experience in hospitality industry, with a minimum of 2 years in a similar position in a reputable hotel or sizeable service organization; Western restaurant production and fine dining experience preferred.
• Must possess excellent knowledge of Food and Beverage Management.
• Must possess good knowledge of food and cooking styles.
• Must have the ability to conduct training on various food related issues.
• Must possess expertise to coordinate with multiple tasks.