A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
Design creative, innovative, and seasonal plated dessert menus that align with our standards. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Train, mentor, and supervise back-of-house staff across one or multiple kitchen operations. Monitor food and labor costs, manage inventory, and ensure strict compliance with food safety and sanitation regulations. Other duties as assigned
REQUIRED QUALIFICATIONS
(KNOWLEDGE, SKILLS, AND
ABILITIES
): Minimum of 2 to 5 years of experience in an upscale hotel, luxury resort, or fine dining pastry role. Minimum of two years' experience in a Pastry Chef or Pastry Supervisor role. Advanced knowledge of baking techniques, chocolate/sugar work, and allergen/dietary restriction management. Ability to work a flexible schedule, including weekends, evenings, and holidays, according to department needs. Must be at least 21 years of age or older Good verbal and written communication skills
REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE
Culinary arts degree or formal diploma in Pastry Arts preferred. Current Food Safety Certification.
