SUMMARY OF POSITION
Pastry Chef will be in charge and accountable for all pastry production at the restaurant. The ideal candidate should be a modern, progressive and a creative person. He/She should be able to lead and manage the team and be responsible for sales /profits and costs.
Ensure the efficient and smooth running of the pastry.
Promote and maintain good working relationships throughout the team and carry out monitor and ensure effective recording of staff training.
Undertake a mentoring and coaching role to support the development of all team the member and undertake induction training for all new staff in the department.
Be an innovative artist on what the new could be introduced and be able to develop new recipes and concept promotional menus.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercises portion control for all items served and assists in establishing menu selling prices.
Participate in the design of the menus and purchase all food and related products using company approved suppliers to achieve food budgeted cost controls, ensuring minimum wastage within the venue and verify cost accuracy.
Development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
Able to handle batch production and central production.
Have in-depth knowledge of baking especially but not limiting to Viennese pastry (croissants etc.) cakes, doughnuts, and Breads.
Have experience in producing 3D cakes, cake arts & cake decoration and train the team. Has experience/ability to innovate new pastry ideas or hybrids like cronut, cruffins etc.
Be Hands-on in creative plated desserts and ice cream making.
Assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
Responsible for complete setup, cleanliness and organization of the Pastry Department and bakery areas.
Recommends measures to improve production/service methods, equipment performance, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations
Ensures that all areas are neat, clean, organized, safe, comfortable.
Attends all meetings and /or training sessions as required.
Responsible for the cost of sales and personnel costs with the subject to agreed objectives
Meet quality and hygiene standards
Realize organizational and process improvements
Ensure that produced pastry adheres to quality and specification standards
Ordering based on mise en place lists having regard to the cost of sales and availability on-site
Ordering of equipment and crockery
Planning of production process
Trial cooking (as part of the briefing for pastry staff)
Debriefing with all other relevant departments
Recruitment of new pastry chefs as required
Schedule duty rosters in line with allocated budgets
Team evaluation and development
Management of staff
Conduct disciplinary, performance reviews and appraisals with staff
Prepare internal purchasing orders
Quality check delivered goods
Control of food cost and product wastage
Control quality consistency of pastry produced
Preparation and calculation of pastry recipes and costs
Demonstrates a hands-on approach to all bakery products produced in the Pastry Department ensuring quality, presentation, and consistency to meet company standards.
Schedules and coordinates the work of chefs and other kitchen employees to assure that food preparation is correct and within budgeted labor cost goals.
Establishes controls to minimize food and supply waste
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
An Ideal Candidate would be
A graduate from a hospitality school/ holder of pastry certification/Professional qualification.
Should have a progressive career within the industry with min 2-3 years in leading a team.
Be exposed to the European flavor palate.
Please apply with your CV.