Pastry Chef

Job Description: Key Responsibilities Prepare and bake a variety of pastries, cakes, breads, desserts, and confectionery items. Design and develop new dessert menus and seasonal specialties. Ensure consistency in taste, presentation, and quality of all pastry products. Supervise and train pastry kitchen staff, assigning daily tasks and maintaining productivity. Monitor inventory levels and order ingredients and supplies as needed. Maintain cleanliness, hygiene, and food safety standards in accordance with hotel policies and local regulations. Control food costs by minimizing waste and ensuring efficient use of ingredients. Coordinate with the Executive Chef and Food & Beverage team for banquets, weddings, and special events. Inspect finished products to ensure they meet quality and presentation standards. Maintain and operate pastry kitchen equipment safely and efficiently.

Qualifications: Your experience and skills include; Previous 5-star hotel experience is an advantage. Excellent communication and customer service skills Strong leadership qualities and management skills Ability to maintain high service levels under pressure. Additional certification(s) from a reputable Culinary school will be an advantage 3 years experience in the same capacity

Additional Information: Pastry Chef are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef . A Pastry Chef will also be required to plan production and develop seasonal offerings. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.