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Job details

PASTRY CHEF

Summary

Hires, trains, manages and coaches the pastry and baking team. Provide a quality product that is timely, fresh and meets quantity needs of banquets and restaurants. To work directly with the Executive Chef to maintain and improve the culinary operation. Must be a liaison with all departments within the hotel. Skills and knowledge to include baking/pastry education, cost control, communication skills, training skills and knowledge of all pastry/baking related tasks, computer skills, organizational skills, guest contact and staff management knowledge.

Qualifications

Select train and supervise pastry kitchen staff in the proper preparation of menu items equipment and safety measures. Evaluate performance give guidance and discipline as necessary to promote quality products.
Monitor to ensure proper receiving storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations including coverage labeling dating and placing items in proper containers of kitchen and service.
Write maintain and update all menu specifications recipes and pictures production forecasts and ensure same are being followed.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
- Perform other duties as necessary and assigned i.e. special orders buffet presentation V.I.P. parties writing specialty menus for promotions etc.
- Ensure menus for specials and/or brunch are completed weekly.
- Supervise daily cleaning and inventory of walk-in storage and refrigerators.
- Communicate and assist the Executive Chef in creating innovative products.