Pastry Chef (Pre - Opening)

• As a Pastry Chef, you will be responsible for setting up the Pastry and Bakery sections in accordance with Hotel standards; while nurturing and developing a high performing team.
  

Qualifications

• Diploma in Culinary Arts or related studies
  
• Minimum of 2 years’ experience in a similar role in a 4/5* Hotel
  
• Excellent knowledge on HACCP and other procedures in Food Production
  
• Creative and keen on details
  
• Prioritize and organize work assignments and delegate work.
  
• Motivate and maintain a cohesive team.
  
• Be a clear thinker, analyze and resolve problems by exercising good judgment.
  
• Possess professional disposition with good communication and interpersonal skills
  

• As a Pastry Chef, you will be responsible for setting up the Pastry and Bakery sections in accordance with Hotel standards; while nurturing and developing a high performing team.
  

Qualifications

• Diploma in Culinary Arts or related studies
  
• Minimum of 2 years’ experience in a similar role in a 4/5* Hotel
  
• Excellent knowledge on HACCP and other procedures in Food Production
  
• Creative and keen on details
  
• Prioritize and organize work assignments and delegate work.
  
• Motivate and maintain a cohesive team.
  
• Be a clear thinker, analyze and resolve problems by exercising good judgment.
  
• Possess professional disposition with good communication and interpersonal skills
  

• Oversee Pastry and Bakery sections.
  
• Develop pastry and bakery recipes in accordance with the brand standards, working closely with the Executive Chef.
  
• Recruit, train, mentor, and manage a high-performing Pastry team, fostering a culture of excellence, teamwork, and guest satisfaction.
  
• Monitor food quality and consistency to ensure that the food presented to our guests is of the highest standard.
  
• Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced by Pastry & Bakery and the guest satisfaction related to these.
  
• Works within the monthly-set food cost budget, adjust food requisitions and controls wastage.
  
• Ensure excellent quality throughout the dessert offerings from breakfast, amenities, lunch, snacks, and dinner.
  
• Assist in determining how food should be presented and create decorative food displays.
  
• Ensure compliance with food hygiene and health and safety standards.