As the full-time Pastry Chef, you will be responsible for maximizing guest satisfaction by providing the highest level of quality and consistency in the pastry items produced, contributing to the overall success of the Hotel
Some of the responsibilities include:
Prepare bread, cakes, biscuits, desserts and pastry items for the hotel using best practice techniques and equipment as required
Ensure all dishes from the pastry section are prepared consistently and according to standard
Maintain awareness of new trends, ingredients and techniques in pastry and use this knowledge to assist the Head Pastry Chef in the creation of new innovative menu items
Assist in the supervision, training and coaching of other chefs in the pastry section
Ensure the section is organized and clean in accordance with hygiene standards
Ensure that all equipment is used safely
Monitor food and operating costs by reducing waste
Lead kitchen pastry operation in the absence of the Head Pastry Chef
What you bring to the role
Certificate III in Pastry / equivalent, Certificate III in Commercial Cookery would be advantageous
Previous work experience in a similar position in a fast-paced, bulk production environment
Proven knowledge and experience in all operational and functional aspects of kitchen administration and operations
A local certificate in Food Handling, Hygiene, HACCP or equivalent
A passion for creating new concepts with an understanding of industry trends
A strong attention to detail and exceptional organisational and time management skills
Excellent interpersonal and communication skills, with the ability to lead subordinates and delegate tasks
The flexibility to work on a rotating roster including weekends and public holidays
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