Pastry Chef

Location:

This position is located at our (corporate office / property XXXXX) in (Place), (Country).

Overview:

Under the direct supervision of the Executive Chef, the Pastry Chef is responsible for the entire kitchen operations and administrations relating to pastry/bakery, ensuring the highest level of guest satisfaction in accordance with the policies, standards and guidelines established by the hotel or the corporate office.

Responsibilities:

• Dessert Menu making (a la carte, course, event, special requests)
• Managing Food and Beverage Departmental budget
• Understanding Hygiene standards (ingredients, personal hygiene, daily cleaning, deep cleaning, expiry dates, receiving, washing)
• Daily operation control
• Cost control (ingredients, labor, consumption articles, utility expenses)
• Approval of all ordering related to the kitchen
• Coaching and training (knowledge, skills, company rules)
• Getting information from Executive chef and share the team properly
• Monitoring and filing
• Understanding the safety standards
• Facilitating the team meeting on regular basis
• Attend daily briefing
• Be able to communicate with guests
• Getting the market or trend information from vendors
• Be able to communicate with service outlet managers and chefs
• Shift making and control labors
• Management of outsourcing business operations
• Management of retail items, event schedules and amenities

Qualifications:

• Work Experience:

Minimum 5 years of work experience as a cook

• Sense of humour
• Maturity
• Excellent communication skills