Executive Pastry Chef

Prepares and presents a broad array of cakes, pastries, desserts, and petits fours which meet customer expectations. Promotes the work culture and the company’s core values.

DUTIES & RESPONSIBILITIES

• Report for duty punctually wearing the correct uniform and name badges at all times.
• Attend daily morning meetings with the Executive Chef regarding menus and other operational/administrational issues.
• Hold daily and monthly meetings with the Pastry/Bakery staff and report to Executive Chef (or designates).
• Establish culinary standards specific to banquets which meet the needs of the target market.
• Ensure that culinary standards comply with Company and Hotel Policies and Procedures.
• Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager.
• Use locally and seasonally available products in menus and specials.
• Inspect daily all fresh food received to ensure quality is maintained.
• Write and update the relevant section of the Departmental Operations Manual.
• Liaise with the stewarding department to ensure high cleanliness standards are maintained in all areas of the Pastry/Bakery.
• Plan rosters on a weekly basis and review daily with Executive Chef and/or Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the respective unit’s Executive Chef/Executive Sous Chef.
• Instruct on the correct usage of Kitchen equipment and machinery as set out by Health & Safety regulations.
• Complete material checklist e.g. mise-en-place within own department for all sections.
• Check daily each section in own department to ensure work has been carried out properly.
• Check daily function sheets within Main Board.
• Pass all information to the late shift.
• Mise-en-place (report everything).
• Make sure night shift is covered.
• Maintain and/or submit to the chef’s office all hotel records and forms as prescribed by local hotel management.
• Follow operating standards.
• Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry/Bakery.
• Plan and implement effective skills training programmes.
• Maximize employee productivity and morale and maintain discipline following hotel guidelines.
• Hold daily training sessions and keep records about it.
• Develop standard recipes that allow the restaurants and banquet department to operate at an acceptable food cost.
• Monitor Pastry/Bakery operating costs and take corrective action when necessary.
• Develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• The above description is not exhaustive, and other tasks may be added as appropriate.

Qualifications

• Proficiency in reading, writing, and speaking English.
• High school and culinary school training.
• Knowledge of French pastries, Arabic and American pastries, pull sugar, cake decorating, and show pieces.
• Strong leadership, training, and organizational skills.

EXPERIENCE

10 years of food/pastry experience in a luxury 5-star hotel.