Pastry Chef

People

Works with Executive Chef and Human Resource Director to ensure the departmental performance of staff is productive. Duties include:

• Assists in planning for future staffing needs
• Assists in recruiting in line with company guidelines
• Prepares and administers detailed induction program for new staff
• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
• Provides input for probation and formal performance appraisal discussions in line with company guidelines
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Regularly communicates with staff and maintains good relations

Financial

Works with Executive Chef in the preparation and management of the department’s budget. Duties include:

• Assists in co-ordinating the preparation of the departmental annual budget
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.

Guest experience

• Prepares and present baked pastries including the preparation of:
• Baked pastries
• Handling and storage of commodities
• Chou pastry dishes
• Bake and fill a variety of sweet pate dishes
• Savoury products from chou short and puff

Prepares and present yeast raised pastries including the preparation of:

• Croissants
• Brioche
• Kuchen
• Danish pastries
• Savarins and babas

Prepare and present afternoon tea items including:

• Those suitable to be served for afternoon tea in a hotel
• Flans and pies
• Prepare and present desserts including:
• Frozen desserts
• Hot desserts
• Cold desserts
• Specialty desserts

Prepare and present gateaux, tortes and cakes including:

• Traditional gateaux, tortes and cakes
• Finish and decorate them
• Prepare for service and serve them to guests
• Design, prepare, cover and decorate cakes for festive occasions
• Prepare a range of cheesecakes
• Prepare marzipan work
• Prepare modeling marzipan
• Prepare a range of molded flowers and figures
• Manipulate marzipan to cover cakes
• Prepare Petits Fours
• Prepare a range of petits fours secs
• Prepare a range of petits fours glaces
• Maintain hygienic standards and practices
• Maintain a hygienic kitchen
• Clean the kitchen and equipment
• Maintain personal hygiene

Responsible Business

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

• International and professional working environment
• Competitive benefit packages
• Annual Leave up to 14 days per year
• Healthcare Insurance provided by hotel 
• Compulsory Insurance by Law
• IHG Benefits and Programs for employee

• Degree or Vocational Certificate in Culinary Skills or related field.
• 2-5 years' experience as a Pastry Sous Chef/Chef De Partie/Pastry Chef, with at least 2 years in a supervisory capacity, or an equivalent combination of education and experience.