Duties and responsibilities
- Pastry production: Prepare and execute a variety of pastry and dessert items, including cakes, pastries, chocolates, confections, and baked goods, following recipes, techniques, and presentation standards established by the hotel.
- Menu development: Collaborate with the Executive Pastry Chef and culinary team to develop new pastry menu items, seasonal specialties, and creative dessert offerings that showcase innovation, flavor, and artistic presentation.
- Ingredient management: Manage inventory and procurement of pastry ingredients, including sourcing high-quality ingredients, monitoring stock levels, and minimizing waste, to ensure freshness, availability, and cost-effectiveness in pastry production.
- Quality control: Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings and evaluations to ensure adherence to standards.
- Decorating and finishing: Utilize pastry decorating techniques, such as piping, molding, glazing, and garnishing, to enhance the visual appeal and presentation of pastry and dessert items, creating visually stunning and Instagram-worthy creations.
- Sanitation and hygiene: Adhere to strict hygiene and sanitation standards in pastry production areas, including proper handling of ingredients, cleanliness of equipment and work surfaces, and compliance with food safety regulations.
-Team leadership: Provide guidance and direction to pastry commis and apprentices, delegating tasks, providing training and coaching, and fostering a positive and collaborative work environment within the pastry department.

QUALIFICATIONS

• Professional Culinary experience over 3 years
• Experience in a CDP OR DCDP role, preferably within a reputable standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary certificate from recognized institution preferred
  Job Type: Full-tim

Please refer the Job description for details