Senior Baking Specialist

Our team is seeking a skilled Pastry Chef to join our culinary operation. The ideal candidate will possess excellent baking and decorating skills, with the ability to work efficiently in a fast-paced environment.

The Pastry Chef is responsible for preparing high-quality desserts, pastries, and other baked goods for hotel guests. This role requires attention to detail, creativity, and strong communication skills.

• Job Responsibilities:

• Assist the Director of Culinary with menu planning and food promotions.

• Control standards of food production and presentation throughout the hotel.

• Examine goods and quality of received goods.

• Ensure the Cooks follow standard recipes and methods of preparation.

• Inform the Director of Culinary immediately of bad products.

• Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.

• Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment.

• Work closely with the Director of Culinary.

• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.

• Assist with costing and pricing of dessert menus and other food services.

• Liaise with banquet department and outlet manager on guests comments and follow up with necessary action.

• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.

• The Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.

• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.

• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.

• Maintain all HACCP aspects within the hotel operation.

• Train all staff on the correct usage of all equipment, tools and machines.

• Focus on constant improvement of training manuals and SOPs.

• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.

• Work on off-site events when tasked.

• Complete tasks and jobs outside the kitchen areas when requested.

• Assist with inventory taking.

• Knowledgeable about hotel s occupancy, events, forecasts and achievements.

• Work on new dishes for food tastings and photo taking.

• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Learn and adapt to changes.

• Be receptive to constructive feedback.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.

• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.

• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.

• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.

• Prepare the necessary work orders for the Engineering department.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.

• Select team members who display qualities and attributes that reflect the department standards.

• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.

• Attend communication meetings and ensure all assigned team members receive this communication.

• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.

• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

• Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

• Carry out any other reasonable duties and responsibilities as assigned.