**Position summary statement:
The Executive Pastry Chef directs and oversees the pastry and baking functions of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. He/She tests and develops recipes and monitors customer satisfaction. He/She is responsible for the creation of dessert menus to maximize profits and minimize loss. Additionally, the Executive Pastry Chef maintains the safety and sanitation regulations and kitchen equipment. He/She recruits, deploys and develops kitchen personnel.
**Primary Responsibilities**:
- Train all team members and ensure compliance to all recipe specifications and ensure optimal level of hygiene in work areas at all times.
- Administer all budgets for pastry shop and monitor all costs of food and labour.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Purchases appropriate supplies and manage inventories according to budget.
- Maintains purchasing, receiving, food preparation handling and correct storage standards.
- Manage all bulk ingredients and ensure all fresh products are complying to all food safety standards.
- Maintain an inventory of all food and beverage products
- Minimize wastage and ensure optimal utilisation of all baking equipment and maintain neat and clean work area at all times.
- Follows proper handling and right temperature of all food products.
- Maintain all sanitation procedures to maintain optimal raw products and ensure absence of any contamination.
- Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service
- Supports Training and Development Activities
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures property policies are administered fairly and consistently.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities
- Analyses information and evaluates results to choose the best solution and solve problems.
**Job Requirements**:
- Professional Certificate in Culinary or equivalent
- Minimum 10 years of experience in Pastry with at least 3-5 years of Executive Pastry Chef role
- Responsible, hardworking and is willing to learn
- Maintain highest standards of professionalism, ethics, grooming and attitude
- Willing to work on rotating shift and weekends