Pastry Lead: Create, Elevate Desserts & Menus

Hilton; Marche; Hybride; EUR 28 000 - 42 000; Plein temps

Résumé du poste

Hilton is seeking a Pastry Chef to lead our pastry production and elevate dessert offerings across hotel dining venues. You will oversee daily pastry operations, ensure top quality, and decorate items with creativity to delight guests.

You will also drive menu innovation with new recipes, manage inventory and storage for freshness, and mentor kitchen staff while upholding health, safety, and sanitation standards in a fast-paced, guest-centric environment.

Qualifications

• Experience as a pastry chef or pastry production role.
• Ability to lead kitchen pastry operations and maintain quality.
• Strong presentation and decorating skills.

Responsabilités

• Lead day-to-day pastry operations: Oversee the preparation, execution, and presentation of pastries and desserts while ensuring quality and efficiency
• Produce high-quality pastries: Prepare breads, rolls, breakfast pastries, and desserts following standard recipes for restaurants and banquets
• Enhance menu offerings: Create and implement new pastry recipes and seasonal menus to elevate the dining experience
• Ensure quality and presentation: Decorate pastries and cakes with creativity and precision, maintaining high presentation standards
• Manage product inventory: Maintain an adequate supply of prepared products and ensure proper storage for freshness and quality
• Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Description du poste

Hilton is seeking a Pastry Chef to lead our pastry production and elevate dessert offerings across hotel dining venues. You will oversee daily pastry operations, ensure top quality, and decorate items with creativity to delight guests.

You will also drive menu innovation with new recipes, manage inventory and storage for freshness, and mentor kitchen staff while upholding health, safety, and sanitation standards in a fast-paced, guest-centric environment.