Pastry Chef

About Us:
Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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Overview:
JOB SUMMARY

The Pastry Chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies for the restaurant to hiring employees to assist in the production of pastry goods and other aspects of the business.

ESSENTIAL JOB FUNCTIONS
- Supervise the preparation of desserts, breads, and pastries, ensuring agreed standards are maintained at all times. Being able to provide proven recipes so that a certain level of consistency can be maintained.
- Working with the Pastry staff on a daily basis ensuring the correct budgeted food cost is achieved and that wastage is kept to a minimum. Help establish and maintain the most efficient method of food cost control. Coordinate security, purchasing, production and the proper usage of pastry food items.
- Maintaining pastry inventory by sourcing suppliers and placing orders to ensure adequate rotation of stock while working within budget. Plan for functions by placing orders well in advance for upcoming events. Determine the seasons of food products to achieve cost control on items in/out of season.
- Have the ability to discuss specialties from the Pastry Department with prospective clients, and to represent The Inn at shows, exhibitions, public relation and other special events, i.e. James Beard's dinners, etc.
- Responsible for the weekly schedule of the Pastry Department. Allow for individual needs in scheduling holidays, personal holidays, and vacations, when possible and in accordance with Company Guidelines. Ensuring adequate staffing for daily needs, functions and special events. Eliminate overtime when possible so that strict labor costs are maintained.
- Ensuring the standards of hygiene are maintained within the Pastry Department and training staff within the department in safe and hygienic food handling practices.
- Motivate and encourage Pastry staff to perform to the highest standards. Train staff within the Pastry Department as well as others in specialist skills of sugar work, chocolate work, pastillage buffet displays and centerpieces.
- To attend various meetings and relay specific information to this department.
- Recommend disciplinary action, including termination, when necessary, of staff in the Pastry Department. Ensuring the standards of safety are always maintained within the Pastry Department. Having the knowledge of the Company Handbook in all respects, being able to teach and make others aware of the rules and regulations.

Qualifications:
SUPERVISORY RESPONSIBILITIES

All Pastry staff.

JOB REQUIREMENTS

Education & Experience
- Certification of culinary training or apprenticeship required. Culinary degree preferred.
- Food Handling and Sanitation certificates preferred.
- Experience and/or training in the Culinary Department of a luxury hotel is preferred.

**Skills**:
Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Abi