Pastry Chef

at  Dakota Manchester

Dakota Hotel based in Manchester are seeking a creative and skilled professional to join our team in the role of Pastry Chef.

APPLICANT REQUIREMENTS

The successful applicant will have/be:

• At least 3 years working experience working in a professional high calibre kitchen in a pastry role and at CDP level or above.
• Be a creative individual and have experience in contributing to menu development.
• Demonstrate a passion for quality food and preparation.
• Be hardworking and a team-player.
• Previous qualifications in Food Safety are preferred, although training in Health & Safety, Allergens, and Food Hygiene standards and procedures will be given.
• Be able to be physically active in your role, standing for much of your shift and working at pace.
• An enthusiastic individual who will promote our culture of positivity.
• Be task oriented with a great pride for the work they do and attention to detail.
• Flexible with shift patterns and available around the needs of our business.
• Successful candidates must demonstrate having researched our brand and a genuine desire to be part of our team

• Be responsible for managing and running the pastry section of the kitchen and driving the dessert offering within the business alongside the Head Chef.
• Be proactive in proposing and developing new dessert dishes, working with the Head Chef to cost dishes within your remit.
• Be confident in working a busy service and display a willingness to support across different areas of the Kitchen.
• Prepare and cook dishes according to the specification as set out by the Head Chef. This pertains to all menus including a la carte, room service, breakfast, bar food, bar snacks, events, and guest amenities.
• Be committed to working wholeheartedly as part of the team, effectively and positively communicating with all members of the kitchen and front of house team.
• Have a passion and display a willingness to train junior Chefs and apprentices in an open working environment of ongoing improvement.
• Strictly adhere to Health & Safety and Food Hygiene legislation following best practice at all times and leading the team to do so consistently. Complete due diligence documentation to maintain our high food audit scores.
• Display a willingness to continuously learn and improve your skills as a professional Chef.