Pastry Chef

Qualifications

• University degree preferable in Hospitality or Culinary management
  
• Minimum 4 years of relevant experience in a luxurious property
  
• Preferably previous experience in a similar role
  
• Strong experience in Pastry & Bakery
  
• Creative mind
  
• Creative and passionate about food and customer service
  
• Able to work in a high-pressure environment
  
• Excellent interpersonal and communication skills; a team
  
• Hands-on management style with ability to prioritize and lead through example
  
• Excellent organizational and communication skills
  

Qualifications

• University degree preferable in Hospitality or Culinary management
  
• Minimum 4 years of relevant experience in a luxurious property
  
• Preferably previous experience in a similar role
  
• Strong experience in Pastry & Bakery
  
• Creative mind
  
• Creative and passionate about food and customer service
  
• Able to work in a high-pressure environment
  
• Excellent interpersonal and communication skills; a team
  
• Hands-on management style with ability to prioritize and lead through example
  
• Excellent organizational and communication skills
  

We are looking to grow our team and engage a highly motivated and passionate Pastry Chef who will work closely with the team to drive and deliver on the Fairmont promise, turning moments into memories.

• Work closely with the Executive Chef to curate, plan and supervise all stages of the food at all banquet events in a cost-effective, safe manner to meet as well as exceed customer expectations and attract future business.
  
• Lead a small brigade of pastry chefs, who you will coach, mentor train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline, as appropriate.
  
• Work closely with banquets team to prepare destination offerings for pastry weddings and themed events 
  
• Assist in creation and planning of menus and implement changes to continue to attract business
  
• Supervise the daily production of food for all the catered events; control food and labour costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
  
• Display leadership, training and mentorship to the pastry team
  
• Provide training and development for culinary team members
  
• Preparing quality pastry items such as: breakfast breads and pastries, desserts, sorbets, creams, ganache, amenities, displays, and centerpieces, as well as creating memorable guest requests