Chef De Partie - Pastry

at  Lancemore Hotel Group

• Shape your career with a growing, multi-award winning boutique Hotel Group
• Access to exclusive benefit program #GetMORE at Lancemore
• Enjoy dozens of Benefits from Pet Leave to discounts through to a variety of retailers to access.
• Based in Red Hill, Mornington Penninsula
  We are currently seeking a Pastry Chef to join our well equipped spacious Kitchen and team. Reporting to the Executive Chef, you will assist in daily food preparation, taking responsibility for preparation and assembly of desserts across the pastry section. ABOUT THE ROLE:

As the. Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine quality of received goods for quality assurance.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Executive Chef immediately of product defects.
• Assist the Executive Chef with the planning and designing of new Pastry Kitchen and Bakery improvements.
• Discuss with the Executive Chef your choice of Pastry Kitchen or Bakery equipment.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action.
• The Pastry Chef is responsible for food purchases in the absence of Executive Chef.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily team / Kitchen briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Complete tasks and jobs outside the kitchen areas when requested.
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, escalate the matter accordingly.

ABOUT US:

Lancemore Lindenderry Red Hill Hotel A winner of multiple awards including, AGFG Chef’s Hat Award, Conde Nast Traveller’s Readers’ Choice Awards, Lindenderry is set in the very heart of Red Hill on 34 stunning acres of gardens and vines. Our luxury boutique, designer Hotel is ideally positioned to soak up the spectacular Mornington Peninsula: soul-enriching nature, artisan produce and mere minutes from the region’s most revered wineries
Founded in 1986, The Lancemore Group is a leading Australian boutique lifestyle

brand and pioneer in boutique hotels and residential conference facilities.

• Our hotels offer boutique accommodation, conferences & meetings, weddings& events, wellness spas, critically acclaimed restaurants and an award winningwines.
• We are rapidly expanding across Australia and are unique in being a familyowned company that combines the head of a large operation with the heart ofa family company.
• You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.
• We value our people and, as such, offer career progression, generous staff discounts, company wide incentives and team social activities.

If you are a talented, passionate and performance driven individual wanting to enjoy
your career within an established boutique hotel brand and supportive team, then…
Click the “Apply” Button
Or contact us for a confidential discussion at peopleandculture@lancemore.com.au

• Assist the Executive Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine quality of received goods for quality assurance.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Executive Chef immediately of product defects.
• Assist the Executive Chef with the planning and designing of new Pastry Kitchen and Bakery improvements.
• Discuss with the Executive Chef your choice of Pastry Kitchen or Bakery equipment.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action.
• The Pastry Chef is responsible for food purchases in the absence of Executive Chef.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily team / Kitchen briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Complete tasks and jobs outside the kitchen areas when requested.
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, escalate the matter accordingly