Assistant Pastry Chef

Essential Duties and Responsibilities

• Oversees the production management of all pastry goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate

• Ensures that all Food and Beverage Fundamentals are implemented

• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented

• Works closely with the Back of House Manager to ensure that hygiene standards are maintained

• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests

• Drive research and development (R&D) initiatives by creating innovative pastry concepts, seasonal offerings, and new product launches

Requirements

• Minimum 8-10 years' experience in Pastry operation

• Proven menu development, quality review, and seasonal product innovation capabilities

• Sound knowledge of international food safety and hygiene standards

• Demonstrated delivery of consistent food quality, availability, presentation, and service during peak periods

• Fluent written and spoken English, with strong presentation, stakeholder, supplier, and leadership-management skills