Pastry Chef

Filinvest Development Corporation; Baguio; On-site; PHP 390,600 - 558,000; Full time

Benefits offered by this job

Competitive salary

Opportunities for professional growth

Job summary

A hospitality management group is seeking a talented Pastry Chef for their Grafik Pine House in Baguio, Philippines. The selected candidate will create and present an array of desserts while ensuring outstanding quality and presentation. This role involves managing inventory, cost control, and collaborating with kitchen staff to enhance the dining experience. A minimum of 5 years in a resort hotel with a focus on pastry is required along with strong culinary skills and leadership abilities.

Qualifications

• Minimum of 5 years experience in a resort hotel.
• 5 years of hands-on experience in pastry or bakery.
• At least 10 years experience with 5 years international assignment.

Responsibilities

• Create and innovate new desserts.
• Maintain high standards of taste and presentation.
• Oversee inventory and order supplies.

Skills

Culinary Arts

Food Safety

Customer Handling

Inventory Management

Team Leadership

Education

Culinary Degree

Specialized Certification

Job description

FILINVEST COMPANY: GRAFIK PINE HOUSE BAGUIO

POSITION SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Pastry Chef responsible for creating, preparing, and presenting desserts and baked goods for the hotel and The Hay Diner restaurant. Your role involves artistic skill in the preparation of pastries, cakes, bread, and other confections, while ensuring high standards of taste, presentation, and quality. You will work closely with other kitchen staff to coordinate the dessert menu and contribute to the overall dining experience.

In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's pastry recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1.Culinary Arts and Techniques -Ability to understand and perform techniques necessary in the kitchen.

• Create new and innovative desserts, considering seasonality and trends in the culinary world.
• Ensure consistency and high quality in the preparation, flavor, texture, and presentation of all desserts.
• Develop and design dessert and pastry menus that complement the restaurant or bakerys offerings.
• Experiment with new ingredients and techniques to create unique and appealing desserts.
• Collaborate with other chefs to ensure desserts pair well with the overall food menu.
• Use baking equipment such as ovens, mixers, and specialized pastry tools to prepare desserts and baked goods.
• Follow precise measurements and techniques for baking to achieve consistent results.
• Work with chocolate, sugar, and other specialized ingredients to craft decorative elements and intricate designs.
• Ensure that all desserts are presented in an appealing and artistic manner that enhances the dining experience.
• Create visually stunning and creative garnishes, using various decoration techniques (such as glazing, piping, or sugar work)
• Plans new menus and promotions to constantly provide quality choice of food in all outlets.
• Oversees / personally conducts training to staff on new menus. Generates team creativity for menu preparation

2.Food Quality-Ability to execute quality pastry products

• Maintain high standards of quality and taste for all pastries and desserts.
• Ensure desserts are prepared and stored according to food safety guidelines, keeping the work area clean and organized.
• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

3.Inventory & Cost Control-Ability to execute strategies or methods that controls costs in the kitchen

• Oversee the inventory of pastry ingredients and supplies, ensuring the kitchen is stocked with fresh ingredients.
• Order baking and pastry supplies, making sure to manage stock levels and avoid waste.
• Ensure that all ingredients are stored properly to maintain freshness and comply with health standards.
• Monitor the cost of ingredients and ensure that desserts are produced within budgetary constraints.
• Identify opportunities to reduce waste and improve the cost-effectiveness of the pastry operation.
• Assist with menu pricing to ensure that the pastry offerings are profitable.

4.Operation of Equipment-Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity.

5.Food Safety and Sanitation-Ability to ensure that food being served is up to standard for safety and sanitation

• You will update and engage on new training certifications offered outside the organization and cascade it within the organization
• Continues reviews of food safety management system based on the needs of properties
• Can do randoms food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office.

6.Organization-Ability to organize kitchen procedures and processesnecessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved.
• Works closely with Purchasing Department to ensure ingredients are of consistent quality.
• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.
  

7.Customer Handling-Ability to relate with customers that allows their needs to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.
• Handles communications or solutions that needs legal action
• Initiates regular proactive sessions on customer touchpoints to know more about customers
• Daily reviews guest comments / feedback and identifies their needs.
• Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

8.Human Capital

• Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.
• Interviews applicants for Kitchen positions, and decides on appropriate action
• Train junior pastry staff and kitchen assistants, providing guidance on proper techniques and kitchen safety.
• Foster a positive working environment where pastry staff can learn and grow professionally.
• Monitor the performance of pastry staff and provide constructive feedback for improvement.
• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.
• Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.
• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.
• Conducts training for Supervisors as well as general staff.
• Personally, drives training and development for whole division.

9.OTHER DUTIES

• COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations.
• ATTENDANCE: Adheres to the set procedures for attendance and timekeeping.
• COMMUNICATIONS: Attends meetings as required.
• LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times.
• EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times.
• GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort.
• ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resorts Environmental Policy and established rules and guidelines.
• GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction
• Performs such other functions as may be delegated by management from time to time

10.GENERAL RESPONSIBILITIES

• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Prepares all duties and responsibilities in a timely and efficient manner in accordance with established Resort policies and procedures to achieve the overall objectives of this position.

QUALIFICATIONS:

• Culinary Degree or related experience of a minimum of 5 years in a resort hotel
• Institutional diploma or certification for specializations.
• A minimum of 10 years' experience and at least 5 years international assignment
• At least 5 yearsof hands-on experience in pastry, bakery, or dessert preparation.