As a Pastry Chef your primary responsibilities will be:
Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine and Sous Chef to ensure success and effective operation ending in a positive guest experience.
To produce the majority of pastry items for the hotel, including the dessert displays, show-pieces, chocolates, petit-fours and specified bread items to a high quality standard of ingredients and appearance.
Responsible for the direction and control of the Pastry department, for the work of the staff in that section and to work in unison with the other sections of the brigade.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Assess quality control and adhere to service standards.
Support the control of food cost.
The Pastry Chef should have the ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Responsible for the development and maintenance of all policies, procedures and quality standard within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation
The Pastry Chef should maintain a high level of service by constantly training and coaching all direct reports and talent.