PASTRY CHEF

Leads the pastry and dessert department, overseeing all aspects of pastry production, menu development, and presentation. Responsible for creating exquisite and innovative pastry creations that delight our guests and elevate the dining experience to the highest level of excellence.

Primary Responsibilities:

• Lead and manage the pastry and dessert department, including supervising pastry cooks, bakers, and assistants, providing guidance, training, and performance feedback to ensure a high standard of excellence.
• Develop and execute creative and visually stunning pastry menus, desserts, and baked goods that reflect the hotel's brand, seasonality, and culinary trends.
• Collaborate with the executive chef and culinary team to create cohesive menus and tasting experiences that complement the overall dining offerings of the hotel.
• Maintain high standards of food quality, flavor, and presentation, ensuring consistency in taste, texture, and appearance of all pastry creations.
• Oversee the production and baking of a variety of pastries, cakes, breads, chocolates, and other confections, utilizing advanced techniques and premium ingredients.
• Manage inventory levels, ordering, and purchasing of pastry ingredients and supplies, controlling costs and minimizing waste while maintaining quality standards.
• Ensure compliance with health, safety, and sanitation standards in the pastry kitchen, including proper storage, handling, and labeling of food items.
• Develop and implement training programs and workshops for pastry staff to enhance skills, knowledge, and creativity in pastry production and presentation.
• Collaborate with other hotel departments, including food and beverage, sales, and events, to create customized pastry offerings for special events, weddings, and celebrations.