Pastry Chef

Roles and Responsibilities:

• Supervise and participate in the preparation and execution of all baked goods.

• Proper communication between all staff, including own and other departments.

• Keep an open communication with both subordinates and superiors.

• Responsible for maintaining adequate training programs for kitchen personnel.

• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.

• Inspect all equipment for proper maintenance and report deficiencies to Engineering.

• Ensure that an adequate supply of equipment is available.

• Talking to guests for orders or other requests.

• Make profit improvement recommendations to the Executive Chef

• Consulting with brides/grooms with wedding cake orders

• Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control.

• Maintain a high level of sanitation and safety.

• Monitor all refrigeration and dry storage for proper handling and rotation.

• Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings.

• Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen.

• Respond to any reasonable task assigned.

• Being available for teaching baking classes when required.

• Attend meetings as needed, i.e. department head, pre-con, etc.

• Assist in other areas of the kitchens as needed.

• Remain alert, courteous and helpful to the guests at all times.

• Perform other related duties as requested by the Executive Chef.

• Being an intermediary when Executive/Executive Sous Chefs aren't present.

Qualifications:

• Five years baking experience and graduate from a culinary school.

• Five years culinary experience in a multi unit hotel or conference center.

• 2+ years of Advanced Cake Decorating

• Well versed skills in plated desserts, display pastries, breads, artisan goods, ect.

• Knowledge of food safety, sanitation, food products, and food service equipment

• Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect.

• Previous experience supervising a staff of 5 or more employees.

• Able to work flexible hours and days.

• High school diploma or equivalent.

• Ability to communicate effectively.