Pastry Chef

Standard International Management, LLC.; New York (NY); On-site; USD 50,000 - 80,000; Full time

Job summary

A prominent hotel is seeking a Pastry Chef responsible for overseeing bakery operations and ensuring high-quality pastry outputs. You will lead a talented team, creatively manage menu items, and drive guest satisfaction outcomes while maintaining food safety and operational standards.

Qualifications

• Outstanding baking and pastry talents.
• Well-versed in food safety standards (HACCP).
• Experience in creating menu items and supervising staff.

Responsibilities

• Create creative, elegant, and appropriate menu items.
• Ensure quality, taste, and presentation align with standards.
• Motivate, supervise, and discipline team members to meet guest and organizational standards.

Skills

Leadership

Creativity

Food Safety

Budget Management

Job description

ThePastry Chef is responsible for the overall success of the hotel’s pastry and bakery operations. This role requires outstanding and creative baking and pastry talents, with personal task performance and staff leadership to ensure quality and consistency across all outlets. The position involves continuous improvement of guest and employee satisfaction while maintaining operational budgets. The Pastry Chef supervises all pastry kitchen areas to ensure high-quality products and guides staff development. Ensuring exemplary sanitation and food safety standards, while minimizing food wastage, is also essential.

Basic Functions:

• Foster a service-oriented culture focused on guest needs.
• Be well-versed in hotel fire and life safety emergency procedures.
• Apply necessary precautions regarding food safety and hygiene standards (HACCP).
• Build strong working relationships with other culinary and hotel departments.
• Attend all briefings, meetings, and training sessions as assigned.
• Participate in meetings with senior management to discuss business strategies and review action plans.
• Maintain high standards of personal appearance and cleanliness.
• Perform other duties as assigned by management.

Duties and Responsibilities:

• Create creative, elegant, and appropriate menu items.
• Ensure quality, taste, and presentation align with standards.
• Conduct food tastings and guide staff on new menu implementation.
• Source high-quality ingredients adhering to ethical and sustainable procurement standards.
• Collaborate with outlet chefs and managers on dessert menu requirements.
• Maintain high standards of food safety and hygiene.
• Implement portion control procedures using standard recipes.
• Analyze food costs to ensure expenses align with budgets and forecasts.
• Manage purchase orders and requisitions effectively.
• Monitor inventory turnover and manage slow-moving items.
• Ensure efficient purchasing, receiving, and storage processes, conforming to hotel standards.
• Regularly check storage areas and properly handle leftovers.
• Ensure smooth communication within kitchens and with other departments.
• Update menu recipes and plan promotions as needed.
• Motivate, supervise, and discipline team members to meet guest and organizational standards.
• Recruit and interview staff following standard guidelines.
• Conduct performance reviews and staff training programs.
• Prepare weekly staff schedules based on business needs and budgets.
• Conduct monthly departmental meetings for team communication.