Chef-Jobs in United States

The Pastry Chef oversees the pastry kitchen and bakery operations, ensuring high standards of food production and presentation while assisting the Executive Chef in daily operations. This role involves significant responsibility for training, supervising, and managing kitchen operations to achieve profitability and efficiency.

JOB DUTIES AND RESPONSIBILITIES:

Operational Management:

Assume total control of the pastry kitchen and bakery operations, ensuring high standards throughout the hotel.

Plan and execute dessert menus and food promotions in collaboration with the Executive Chef.

Supervise food production to maintain the highest quality of goods received and prepared.

Implement and monitor food preparation standards and procedures across all pastry and bakery operations.

Financial and Asset Management:

Develop food cost control procedures and pricing strategies to align with hotel budgets, maximizing profitability.

Oversee the purchase of food supplies, ensuring the best quality at optimal prices.

Minimize loss and breakage, particularly of high-value equipment and supplies, in coordination with the stewarding team.

Quality Control:

Constantly inspect taste, temperature, and visual appeal of bakery and pastry goods.

Ensure all kitchen operations adhere to set standards and portion sizes.

Prevent the use of spoiled or contaminated products and oversee the health condition of staff to maintain food safety.

Training and Development:

Lead training activities within the pastry department, focusing on on-the-job training, new menu items, and advanced pastry techniques.

Develop and implement comprehensive training programs for the pastry staff to enhance skills and product knowledge.

Conduct classroom-style training sessions on pastry food preparation and sanitation.

Hygiene and Safety:

Maintain stringent hygiene standards in the pastry kitchen, storerooms, and refrigeration units.

Ensure personal hygiene practices are followed by all pastry staff.

Coordinate with steward coordinators to maintain cleanliness and order within the kitchen areas.

Staff Management:

Collaborate with the Executive Chef and HR on recruitment, training, and development of pastry staff.

Participate in salary reviews and career development discussions for kitchen staff.

Assign specific duties and supervise all work within the pastry kitchen, ensuring discipline and quality standards are maintained.

Communication and Teamwork:

Foster good rapport and a positive working environment with all hotel departments.

Engage effectively with guests and colleagues of diverse cultural backgrounds.

Ensure effective two-way communication within the team and promote a culture of teamwork and continuous improvement.

To attend daily team briefing

To communicate in a transparent, efficient, and proactive manner through communication tools

Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management.

PURPOSE OF DUTY:

The Pastry Chef oversees the pastry kitchen and bakery operations, ensuring high standards of food production and presentation while assisting the Executive Chef in daily operations. This role involves significant responsibility for training, supervising, and managing kitchen operations to achieve profitability and efficiency.

JOB DUTIES AND RESPONSIBILITIES:

Operational Management:

Assume total control of the pastry kitchen and bakery operations, ensuring high standards throughout the hotel.

Plan and execute dessert menus and food promotions in collaboration with the Executive Chef.

Supervise food production to maintain the highest quality of goods received and prepared.

Implement and monitor food preparation standards and procedures across all pastry and bakery operations.

Financial and Asset Management:

Develop food cost control procedures and pricing strategies to align with hotel budgets, maximizing profitability.

Oversee the purchase of food supplies, ensuring the best quality at optimal prices.

Minimize loss and breakage, particularly of high-value equipment and supplies, in coordination with the stewarding team.

Quality Control:

Constantly inspect taste, temperature, and visual appeal of bakery and pastry goods.

Ensure all kitchen operations adhere to set standards and portion sizes.

Prevent the use of spoiled or contaminated products and oversee the health condition of staff to maintain food safety.

Training and Development:

Lead training activities within the pastry department, focusing on on-the-job training, new menu items, and advanced pastry techniques.

Develop and implement comprehensive training programs for the pastry staff to enhance skills and product knowledge.

Conduct classroom-style training sessions on pastry food preparation and sanitation.

Hygiene and Safety:

Maintain stringent hygiene standards in the pastry kitchen, storerooms, and refrigeration units.

Ensure personal hygiene practices are followed by all pastry staff.

Coordinate with steward coordinators to maintain cleanliness and order within the kitchen areas.

Staff Management:

Collaborate with the Executive Chef and HR on recruitment, training, and development of pastry staff.

Participate in salary reviews and career development discussions for kitchen staff.

Assign specific duties and supervise all work within the pastry kitchen, ensuring discipline and quality standards are maintained.

Communication and Teamwork:

Foster good rapport and a positive working environment with all hotel departments.

Engage effectively with guests and colleagues of diverse cultural backgrounds.

Ensure effective two-way communication within the team and promote a culture of teamwork and continuous improvement.

To attend daily team briefing

To communicate in a transparent, efficient, and proactive manner through communication tools

Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management.

Experience:

Minimum of 3-5 years of experience as a Pastry Chef in a high-end bakery, luxury hotel, or fine-dining restaurant.

Expertise in classic and modern pastry techniques, including laminated dough, chocolate work, sugar art, and plated desserts.

Experience in menu development and innovation, creating seasonal and signature pastry items.

Proven experience in kitchen management, staff supervision, and training junior pastry chefs.

Experience with cost control, portioning, waste reduction, and ingredient procurement.

Qualifications:

Culinary degree or diploma in Pastry Arts, Baking Science, or a related field from a recognized institution.

Certification in Food Safety & Hygiene (HACCP or equivalent) is required.

Additional certifications in Chocolate Artistry, Sugar Work, or Artisan Bread Making are a plus.

Skills:

Technical & Culinary Skills

Mastery of baking and pastry techniques, including cakes, viennoiserie, tarts, mousses, plated desserts, and artisanal bread.

Strong knowledge of flavor pairings, textures, and plating aesthetics.

Proficiency in working with chocolate, fondant, and sugar sculptures.

Ability to develop new recipes and innovative dessert concepts.

Understanding of dietary restrictions and special dietary requirements (vegan, gluten-free, keto, etc.).

Kitchen Management & Organization

Ability to plan production schedules and manage daily pastry operations efficiently.

Experience in ordering ingredients, managing stock rotation, and ensuring food cost control.

Knowledge of sanitation and food safety regulations, ensuring kitchen hygiene standards.

Competency in maintaining equipment and troubleshooting baking issues.

Leadership & Communication

Strong ability to lead a team, delegate tasks, and train pastry staff.

Excellent problem-solving skills and ability to handle high-pressure environments.

Ability to communicate effectively in English (Arabic is desirable).

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