Executive Pastry Chef

Core Responsibilities

• Responsible for all pastry production for hotel outlets.
• Develop pastry-related recipes and ingredient purchase specifications.
• Decorate pastry items for special events such as buffets and receptions.
• Oversee the production of baked goods and pastries according to departmental recipes and standards.
• Continually develops and updates baked items.
• Create daily, weekly, and long-range production plans and labor schedules for effective and efficient operations.

Qualifications

• Knowledge of pastry production principles.
• Cake and other pastry decoration skills.
• Able to use kitchen equipment including large-capacity mixer, ice cream machine, convection oven, proofer, robo coupe or other food processor, 40-gallon steam kettle and steam cabinet.
• Ensures that work area is safe and secure.
• Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.
• Maintains the highest sanitary conditions.
• Maintains high standards of quality appearance for all food prepared and served.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops recipes and techniques for pastry production that help to assure consistent high quality.
• Exercises portion control over bake shop items.
• Consults with Director of Food and Beverage regarding pastry-related aspects of special events being planned.
• Evaluates products to assure that quality standards are consistently attained.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Oversees pastry cart and buffet dessert table setup and presentation.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.

Requirements

• Bi-lingual a plus.
• High School graduate or GED.
• Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program.
• At least three years of experience as a pastry chef in a retail, club, hotel, restaurant, or institutional setting.
• Food safety certification.
• Certification from American Culinary Federation or other applicable hospitality association.