Executive Pastry Chef ( Local )
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Job Description
What are we looking for
Executive Pastry Chef serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:
- A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
- Approaches pastry in a creative way.
- Prior Luxury hotel experience strongly preferred.
- Has knowledge of International Cuisine.
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent planning and organising skills
- Dedicated to the delivery of exceptional service and continuous improvement
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Relevant qualifications for role
- Proficiency with computers and computer programs including Microsoft Word Excel and Outlook
An Executive Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.The Executive Pastry Chef will oversee all related matters within the pastry and bakery department under the direction of the Culinary Director and within the limits of established Hilton and local policies and procedures.
What will I be doing
As an Executive Pastry Chef you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef to deliver an excellent Guest and Member experience. An Executive Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically you will be responsible for performing the following tasks to the highest standards:
- Oversees the pastry section operation of the kitchen
- Ensure excellent quality throughout the dessert offerings
- Bring creativity to the pastry offerings
- Supervise and coordinate all pastry and dessert preparation and presentation
- Plan production to facilitate daily requirements
- Develop appropriate seasonal menu offerings
- Manage food cost controls to contribute to Food and Beverage revenue
- Ensure compliance with food hygiene and Health and Safety regulations
EOE/AA/Disabled/Veterans
Employment Type
Full-Time
