Pastry Chef

Overview The Pastry Chef is responsible for supervising all aspects of production in the Pastry Shop. He / she is also responsible for controlling food / labor costs, pastry and bread product quality and quantity and coordination of pastry and bread production for banquet and restaurant functions.

The Pastry Chef is also responsible for maintaining payroll / productivity within budgeted guidelines, developing new dessert / pastry / bread products for outlets and banquets, and maintaining quality / cost control.

Responsibilities Monitor quality of all food product and presentation. Respond to all guest complaints in a timely manner.

Ensure compliance with requisition procedures. Know and enforce all local health department sanitation laws. Know how to compute daily food costs.

Check all stations at the end of every shift for proper food storage and food sanitation. Check food purchases for proper ordering, quality and price structure.

Schedule pastry and bread production staff based on business demand. Supervise preparation, quality and quantity of all baked items;

maintain quality standards within established guidelines. Supervise cleaning and equipment maintenance in Pastry Shop. Maintain safe and sanitary working environment.

Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.

Qualifications At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or related field.

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Monitor quality of all food product and presentation. Respond to all guest complaints in a timely manner. Ensure compliance with requisition procedures.

Know and enforce all local health department sanitation laws. Know how to compute daily food costs. Check all stations at the end of every shift for proper food storage and food sanitation.

Check food purchases for proper ordering, quality and price structure. Schedule pastry and bread production staff based on business demand.

Supervise preparation, quality and quantity of all baked items; maintain quality standards within established guidelines.

Supervise cleaning and equipment maintenance in Pastry Shop. Maintain safe and sanitary working environment. Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.

At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or related field.

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.