Address
Form of work
SalaryThe role of a Pastry Chef is to support the executive Pastry Chef in the creation of high-quality pastry items that delight and satisfy customers. Whether working in a large restaurant or a small bakery, Pastry Chefs play a critical role in ensuring the success of the pastry department and the overall success of the establishment.
Responsibilities:
- Supervise and participate in the preparation and execution of all baked goods.
- Proper communication between all staff, including our 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.
Qualifications:
- Able to work flexible hours and days.
- High school diploma or equivalent.
- 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.
- Ability to communicate effectively.
