Head Pastry Chef

2 months ago

Saint Michaels, United States Pyramid Global Hospitality Full time

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. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Compensation Range The compensation for this position is $90,000.00/Yr. - $90,000.00/Yr. based on qualifications and experience.

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