Pastry Chef

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards

• Ensure all kitchen Colleagues are aware of standards and expectations

• Adhere to payroll costs and productivity within budgeted guidelines

• Provide extensive hands on training for all new and transferred colleagues

• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment

• Follow kitchen policies, procedures and service standards

• Follow all safety and Sanitation policies when handling food and beverage

• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback

• Continually strive to improve food preparation and presentations

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Have full knowledge of all menu items, daily features and promotions

• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts

• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist

• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague

• Assume supervisory responsibilities during the absence of the Head Chef

• Other duties as assigned