Executive Pastry Chef

The Pastry Chef is responsible for planning, directing, coordinating and participating in the day-to-day food preparation along with the pastry team; implementing and supervising each pantry outlet and banquet operation. Pastry Chef ensures that the product quality meets the standards set and is maintained continually.

Key Accountabilities:

• Manage and work closely with the pastry team to ensure daily expectations are met and up to The Peninsula standards.
• Contribute to the overall profits through the prevention of wastage and maximum use of raw materials.
• Establish duty rosters for the pastry team members.
• Manage daily requisitions and Inter Kitchen Transfers.
• Develop and present pastry items and prepare recipes and cost cards.
• Assist Executive Chef and outlet Chefs in creating innovative items for the menus and special occasions
• Maintain equipment in good condition at all times to maximize its operating life.
• Responsible for the hygiene and cleanliness of your kitchens, food production and food storage areas.
• Administer the weekly duty schedules, vacation leave and presents to Executive Chef for approval.
• Oversee and / or conduct training for staff as well as implementation of regular training programs.

General Requirements:

• Five years as a Working Pastry Chef/Baker in a high volume upscale hotel or freestanding restaurant operation with banquet facilities.
• Exceptional knowledge of high quality, upscale pastry and dessert preparation and presentation.
• Thorough knowledge and understanding of bakery products, ingredients, equipment and techniques.
• Ability to create artistically and aesthetically appealing pastries and desserts.

We are delighted to receive your resume for further consideration. To be considered for the position, you must have work authorization in the United States. The salary range for this position is