Pastry Culinary Lead
The ideal candidate will possess strong leadership skills and a passion for pastry creation. This role demands strategic thinking, as well as the ability to maintain high standards of quality and presentation.
About the Role
This position involves designing and developing innovative pastry menus in line with culinary standards and guest preferences. The successful candidate will supervise the production of pastries, desserts, and baked goods, ensuring consistent quality, taste, and presentation. Additionally, they will lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.
Responsibilities
- Design and develop innovative pastry menus that align with hotel culinary standards and guest preferences
- Supervise the production of pastries, desserts, and baked goods to ensure consistency and high-quality presentation
- Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance
- Monitor inventory levels, placing orders as needed to maintain stock while minimizing waste
- Implement quality control measures to uphold excellence standards in pastry production
- Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures
Culinary Standards and Responsibilities
- Develops, designs, or creates new ideas and items for pastry kitchen
- Must be certified with HACCP Level 2 or 3
- Oversees all aspects of pastry production, including recipe development, preparation, and presentation
- Ensures consistency and quality in all pastry items produced
Exceptional Customer Service
- Monitors and provides service behaviors that exceed customer expectations
- Provides exceptional customer service and accommodates special dietary needs or requests
- Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations on a daily basis
Maintaining Culinary Goals
- Sets and supports achievement of culinary goals associated with pastry products
- Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
Human Resource Activities
- Identifies developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
- Participates in training staff on menu items, ingredients, preparation methods, and unique tastes
Additional Responsibilities
- Provides information to supervisors, co-workers, and subordinates by telephone, written form, email, or in person
- Analyzes information and evaluates results to choose the best solution and solve problems