Pastry Head Chef

Pastry Head Chef Description:

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Able to produce all baked goods including but not limited to artisan bread and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, design, or create new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew SBU’s menus and engage the interests of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Coordinates activities of cooks and workers engaged in food preparation.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.
• Check the quality of the material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Able to recognize superior quality products, presentations, and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.

Requirements :

• At least 6-8 years experience at Pastry Kitchen Management level
• Experience in upscale fine dining restaurant or hospitality groups
• A natural creative with excellent leadership and communication skills.
• GCC experience is an advantage.
• Excellent time management skills
• Must be able to prepare and comply with food safety standards, programs, and regulations
• Possesses excellent verbal and written communication skills