Pastry Chef

The Pastry Chef is responsible for preparing a variety of desserts, pastries, or other sweet goods. Your skill in baking high-quality treats should be matched by your creativity to develop amazing new tastes and recipes. The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes.
• Create new and exciting desserts to renew our menus and engage the interest of customers.
• Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar, etc., and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking.
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge.
• In-depth knowledge of sanitation principles, food preparation and baking techniques, and nutrition and industry trends
• Working knowledge of baking with ingredient limitations (gluten-free pastries, sugarless etc.)
• Become familiar with the kitchen, staff, and menu.
• Follows outlined recipes and plating guides to provide a consistent product and able to weight items in Grams , oz, lbs , kilos.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits always to avoid possible injury to self or other employees.
• Be able to support any position in the Kitchen that needs help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Be able to operate and maintain the cleanliness of all kitchen equipment.
• Maintain a “Clean as You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

• Ability to withstand temperature variations both hot and cold.
• Must be able to multitask and prioritize departmental functions to meet culinary deadlines such as prep list for special events.
• Attend all hotel-required meetings and training, i.e. Food Safety Course, Harassment training.
• Maintain regular attendance in compliance with Highgate Hotel/Hotel Effie Standards, as required by scheduling, which will vary according to the needs of the hotel and occupancy.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform.
• Comply with Highgate Hotel/Hotel Effie Standards and regulations to encourage safe and efficient hotel operations.
• Perform other duties as requested by management.
• Flexible and long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand temperature variations both hot and cold.
• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Proven experience as Pastry Chef, baker, or relevant role