As a Pastry Chef, you will work very closely with the Executive Chef and Sous Chef to manage the pastry section of the kitchen on a daily basis. A Pastry Chef will ensure that relevant dishes meet and exceed customer expectations at all times. Specifically, a Pastry Chef you will perform the following tasks to the highest standards:
 

• Contribute to menu creation by responding and incorporating Guest feedback
• Bring creativity to the pastry offerings
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Contribute to food and beverage revenue through effective food cost control
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team

Requirements: 

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• A passion for producing high quality food
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred