Executive Pastry Chef

Closing date: 30/07/2022


Under the direction of the Executive Chef, the Executive Pastry Chef oversees all aspects of pastry preparation and presentation. Manages and organizes the activities of the Pastry Department to develop and maintain the highest standards and quality, cost control, and consistency for all restaurant operations and banquet events. Manages staff and some administrative responsibilities related to food and inventory levels of the pastry kitchen. Creates menus and ensures exceptional food products and guest service are provided.

Plans and manages the procurement, production, preparation, and presentation of all pastry items in the Resort in a safe, sanitary, and cost-effective manner.
Makes menu recommendations to the Executive Chef for future menu development, holidays, special events, and promotions.
Prepares products that exceed guests’ expectations regarding food quality and presentation.
Develops and implements menus and back-ups (use records, production lists, pars, training, etc.) within company guidelines to continually improve revenues and profit margins while maintaining quality.
Develops and implements operating standards for the Pastry Department.
Responsible for the physical aspects of kitchen/pastry operation.
Monitors the development of the pastry staff, observes performance, and encourages improvement where necessary.
Monitors the quality of the pastry items in all outlets and follows through with staff training in proper presentation and storage of pastry items.
Sets an example in the preparation and serving of food.
Communicates effectively, both verbally and in writing, to provide clear direction to the pastry team, with the use of production lists, photos, etc.
Responsible for production in the pastry kitchen and development of recipes, production sheets, and order guides.
Responsible for inventory verification of the pastry shop.

High School Diploma.
Five years of experience in high-volume restaurant production, preferably in a hotel.
Two-year Culinary Arts or Associates Degree required and/or course certification from an accredited culinary institute is preferred.
Two years of experience as a supervisor.
Working knowledge of F&B preparation and presentation.
Working knowledge of large production kitchen equipment.
Advanced knife skills.
Basic mathematical skills.
Organizational skills to plan time effectively and work without direct supervision.
Able to execute and train all baking and pastry disciplines to the highest levels.
Proficient with the use of kitchen tools and equipment, baking skills and measurements Knowledge of the latest culinary trends and equipment.
Ability to develop and convert recipes.
Ability to create recipe costing sheets.
Knowledge of kitchen lingo, etiquette, culture and culinary terms.

Note: you will be required to attach the following:

Resume / CV
Passport Copy
Educational Certifications
Intro video of yourself
Full Length Photograph