Executive Pastry Artisan

1 week ago

Bengaluru, Karnataka, India beBeePastry Full time US$ 40,000 - US$ 80,000
Pastry Chef Job Description

A Pastry Chef is responsible for leading the pastry kitchen and bakery team to deliver exceptional culinary experiences.

  • Key Responsibilities:
    • Lead the planning of dessert menus and food promotions in collaboration with the Director of Culinary.
    • Establish and maintain high standards of food production and presentation throughout the hotel.
    • Inspect goods and quality of received supplies.
    • Ensure cooks follow standard recipes and methods of preparation.
    • Report bad products immediately to the Director of Culinary.
    • Collaborate with the Director of Culinary on designing new pastry kitchen and bakery improvement schemes.
    • Discuss equipment choices with the Director of Culinary.
    • Work closely with the Director of Culinary.
    • Stay up-to-date with new techniques and equipment, instructing team members on correct usage.
    • Assist with costing and pricing of dessert menus and other food services.
    • Liaise with banquet department and outlet manager on guest comments and follow up with necessary action.
    • Regularly inspect food supplies to ensure they meet quality standards.
    • Responsible for food purchases, working with the Purchasing Manager to secure the best quality at the best price.
    • Ensure the quality of food prepared under your supervision meets the highest standards.
    • Plan, prepare, and implement high-quality food and beverage products and set-ups.
    • Maintain HACCP aspects within hotel operations.
    • Train staff on the correct usage of equipment, tools, and machines.
    • Focus on improving training manuals and SOPs.
    • Participate in daily Chef briefings and monthly team meetings to improve culinary operations.
    • Perform tasks outside the kitchen areas when requested.
    • Assist with inventory taking.
    • Be knowledgeable about hotel occupancy, events, forecasts, and achievements.
    • Work on new dishes for food tastings and photo shoots.
    • Collaborate with the stewarding department to ensure high cleanliness and low lost and breakages.
    • Learn and adapt to changes.
    • Be receptive to constructive feedback.
    • Maintain a professional and positive attitude towards team members and supervisors.
    • Adhere to established hotel rules and team member handbook.
    • Be disciplined and adhere to proper work practices.
    • Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and tools.
    • Be aware of contaminated food dangers and ensure ingredients are checked and replaced appropriately.
    • Check equipment is in good working order and report faults to the Executive Sous Chef.
    • Prepare work orders for the Engineering department.
    • Monitor food quantity and quality to ensure economical ingredient usage.
    • Check team members' food preparation meets required standards and make adjustments as needed.
    • Select team members who reflect department standards.
    • Manage the training function and ensure all team members are certified before taking charge.
    • Monitor the overall food operation and ensure timely and correct food preparation.
    • Oversee kitchen cleanliness, hygiene, and maintenance, taking necessary steps to maintain high standards.
    • Attend communication meetings and ensure assigned team members receive information.
    • Control optimum food costs to yield maximum outlet profit and guest satisfaction.
    • Understand, practice, and promote teamwork to achieve missions, goals, and departmental standards.
    • Ensure all team members understand and adhere to hotel rules and regulations.
    • Management reserves the right to modify this job description at its discretion.

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