Job Title

Pastry Chef

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Job Description

About the Job:


The Pastry Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, and associate trainings.

The Pastry Chef will support the Executive Chef in the day-to-day operation of the Kitchen’s bake/pastry, overseeing all operations including training, quality controls inspection, food safety assurance, and supervising all staff to ensure the highest standards of food quality.

The Pastry Chef is responsible of the creation, development and implementation of new desserts and menu developments of various F&B outlets and is expected to create unique desserts that inspire guests to return.


Responsibilities and Skills:


· Coordinate selecting, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met

· As a Department Leader, you will motivate and develop a team, always leading by example, and instil a culture of continuous learning and improvement among your staff

· The ability to react and adjust to changing business environments and lead the team in ensuring efficient management of the business

· Excellent communicator who works harmoniously with employees and managers to ensure operational needs are met

· The ability to ensure that health and safety standards as set forth by Four Seasons and local regulations are complying as well as the cleanliness and organization of the kitchen

· Sets and maintains high standards by assisting in the planning and development of dessert menus for the hotel outlets, banquets, and caterings.

· The ability to oversee the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration

· Keen eye towards controlling staffing and operating expenses through effective scheduling, budgeting, dessert menu development and recipe costing purchasing decisions, and inventory control.

· Maintains control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality

· Attend regular operational meetings to ensure effective coordination and cooperation amongst departments and maintain a positive environment.

· When needed resolves guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible

· The ability to anticipate, in advance, all materials and supplies and assure their availability

· Dynamic and highly visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new guests through effective marketing and personal relationships.

· The ability to work closely with the Executive Chef, Food & Beverage Managers, and F&B Director

· Be actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling company our values.




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