Develops and tests new recipes and presentation of desserts and pastries
The Pastry Chef supervises and manages the functions of his/her assigned pastry and bakery employees of the pastry section to ensure a smooth operation.
Ability to develop, design and create new ideas and items for the pastry section and to create new and exciting desserts to renew hotel menus and engage the interest of customers.
Ensure that the pastry and bakery team delivers all pastry and bakery on time, at the different serving areas and ensure the consistent production of high quality product through all hotel food outlets.
Decorates pastries and desserts using different types of icings, toppings, decorations etc and ensure the food presentation will be beautiful and exciting.
Maintains and monitors proper storage (including temperature settings), food rotation, including coverage, labelling, dating and storing of food products, ensures that HACCP procedures are adhered to.
Implements any special events or food promotions and assists in setting up all buffets and banquets.
Certificate in Culinary Arts, Pastry Making, Baking or relevant fields
Proven experience as a Pastry Chef or Baker
In-depth knowledge of sanitation principles, food preparation, baking techniques and nutrition
Strong Organization and Leadership skills
Great attention to detail and creativity.