Executive Pastry Chef

• Maintain constant quality control of all food prepared and ensure it is to the Executive Chef’s and Restaurant standards

• Liaise with the Sous Chef at all times to produce the highest culinary standards

• Maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef’s and Restaurant standards

• Complete necessary food and station preparation prior to the scheduled event

Ensure efficient and accurate use of produce and equipment in and around the kitchen

• Understand the operational set up and principle of the Restaurant

• Support any position in the Kitchen that is in need of help

• Maintain the highest standards and requirements of hygiene and safety regulations

• Ensure efficient and accurate use of produce and equipment in and around the kitchen

Specific Job Knowledge & Skills:

• Prepares a variety of desserts and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, piping, etc.
• Follows proper plate presentation.

• Culinary degree preferred, High School or equivalent required

• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel

• Possess a gracious, friendly, and fun demeanor

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English

• Develop and maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

• Stand, sit, or walk for an extended period of time or for an entire work shift

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.

• Maintain constant quality control of all food prepared and ensure it is to the Executive Chef’s and Restaurant standards

• Liaise with the Sous Chef at all times to produce the highest culinary standards

• Maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef’s and Restaurant standards

• Complete necessary food and station preparation prior to the scheduled event

Ensure efficient and accurate use of produce and equipment in and around the kitchen

• Understand the operational set up and principle of the Restaurant

• Support any position in the Kitchen that is in need of help

• Maintain the highest standards and requirements of hygiene and safety regulations

• Ensure efficient and accurate use of produce and equipment in and around the kitchen

Specific Job Knowledge & Skills:

• Prepares a variety of desserts and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, piping, etc.
• Follows proper plate presentation.

• Culinary degree preferred, High School or equivalent required

• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel

• Possess a gracious, friendly, and fun demeanor

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English

• Develop and maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

• Stand, sit, or walk for an extended period of time or for an entire work shift

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.