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Head Pastry Chef
Summary
Head Pastry Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel Fine |
| Cuisine | British |
Head Pastry Chef
Description
Job summary
Function: To oversee the Pastry Kitchen department on a daily basis by leading the team in the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure guest has a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by the Executive Chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To maintain good working relations with your team and all other members of staff in the kitchen.
3. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met.
4. To ensure all members of your team including your night bakers are achieving their daily tasks and monitor overall performance.
5. To regularly spot check mise en place levels and quality for all sections within the pastry, take appropriate action where necessary.
6. To oversee and spot check that the cooking and presentation of food is to the correct standard as outlined in the menu manuals within all outlets and as per standards stated by Leading Hotels of The World and AA.
7. Check if all daily deliveries have been accounted for and action is taken when needed
8. To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
9. To ensure a quick, efficient and flexible service is provided by the team at all times
10. To ensure the Pastry kitchen is ready for service for all meal periods.
11. To ensure the teams uniform, appearance and personal hygiene is in accordance with hotel policy and procedure
12. Within the pastry kitchen, to oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis, to ensure the monthly food cost budget is achieved.
13. When required to check conduct and coordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
14. Submit recipes to Executive Chef for costing
15. To manage the pastry kitchen team’s working hours in line with business levels, the labour cost budget and working time directive
16. Oversee the requisitioning of dry goods and insure stocks levels are in line with business
17. Check if daily deliveries has been accounted for and taken when needed
18. To ensure all new menus implemented in all outlets are updated with new recipes and sent to PSL for costing
19. To participate in recruitment for the pastry kitchen by interviewing new candidates, supervising work trials and ensuring the recruitment process is followed through.
20. To actively be aware of new ingredients, menu trends and presentations and propose their implementation in our menus
21. To ensure the section holiday schedule are effectively planned and implemented in line with business level, ensuring holidays are not carried over to the following year’s allocation
22. To communicate and work closely with the Executive Chef and ensure all relevant information is communicated in the Sous Chef handover book
23. To hold regular 1-1’s with your team to discuss operational matters and delegate / follow up tasks.
24. To ensure the team are up to date with current section activities i.e: menu, dishes, working practices
25. To supervise and guide all pastry kitchen team members working practices, standards and mise en place and give feedback when required.
Function: To oversee the Pastry Kitchen department on a daily basis by leading the team in the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure guest has a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by the Executive Chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To maintain good working relations with your team and all other members of staff in the kitchen.
3. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met.
4. To ensure all members of your team including your night bakers are achieving their daily tasks and monitor overall performance.
5. To regularly spot check mise en place levels and quality for all sections within the pastry, take appropriate action where necessary.
6. To oversee and spot check that the cooking and presentation of food is to the correct standard as outlined in the menu manuals within all outlets and as per standards stated by Leading Hotels of The World and AA.
7. Check if all daily deliveries have been accounted for and action is taken when needed
8. To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
9. To ensure a quick, efficient and flexible service is provided by the team at all times
10. To ensure the Pastry kitchen is ready for service for all meal periods.
11. To ensure the teams uniform, appearance and personal hygiene is in accordance with hotel policy and procedure
12. Within the pastry kitchen, to oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis, to ensure the monthly food cost budget is achieved.
13. When required to check conduct and coordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
14. Submit recipes to Executive Chef for costing
15. To manage the pastry kitchen team’s working hours in line with business levels, the labour cost budget and working time directive
16. Oversee the requisitioning of dry goods and insure stocks levels are in line with business
17. Check if daily deliveries has been accounted for and taken when needed
18. To ensure all new menus implemented in all outlets are updated with new recipes and sent to PSL for costing
19. To participate in recruitment for the pastry kitchen by interviewing new candidates, supervising work trials and ensuring the recruitment process is followed through.
20. To actively be aware of new ingredients, menu trends and presentations and propose their implementation in our menus
21. To ensure the section holiday schedule are effectively planned and implemented in line with business level, ensuring holidays are not carried over to the following year’s allocation
22. To communicate and work closely with the Executive Chef and ensure all relevant information is communicated in the Sous Chef handover book
23. To hold regular 1-1’s with your team to discuss operational matters and delegate / follow up tasks.
24. To ensure the team are up to date with current section activities i.e: menu, dishes, working practices
25. To supervise and guide all pastry kitchen team members working practices, standards and mise en place and give feedback when required.
Job summary
Function: To oversee the Pastry Kitchen department on a daily basis by leading the team in the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure guest has a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by the Executive Chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To maintain good working relations with your team and all other members of staff in the kitchen.
3. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met.
4. To ensure all members of your team including your night bakers are achieving their daily tasks and monitor overall performance.
5. To regularly spot check mise en place levels and quality for all sections within the pastry, take appropriate action where necessary.
6. To oversee and spot check that the cooking and presentation of food is to the correct standard as outlined in the menu manuals within all outlets and as per standards stated by Leading Hotels of The World and AA.
7. Check if all daily deliveries have been accounted for and action is taken when needed
8. To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
9. To ensure a quick, efficient and flexible service is provided by the team at all times
10. To ensure the Pastry kitchen is ready for service for all meal periods.
11. To ensure the teams uniform, appearance and personal hygiene is in accordance with hotel policy and procedure
12. Within the pastry kitchen, to oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis, to ensure the monthly food cost budget is achieved.
13. When required to check conduct and coordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
14. Submit recipes to Executive Chef for costing
15. To manage the pastry kitchen team’s working hours in line with business levels, the labour cost budget and working time directive
16. Oversee the requisitioning of dry goods and insure stocks levels are in line with business
17. Check if daily deliveries has been accounted for and taken when needed
18. To ensure all new menus implemented in all outlets are updated with new recipes and sent to PSL for costing
19. To participate in recruitment for the pastry kitchen by interviewing new candidates, supervising work trials and ensuring the recruitment process is followed through.
20. To actively be aware of new ingredients, menu trends and presentations and propose their implementation in our menus
21. To ensure the section holiday schedule are effectively planned and implemented in line with business level, ensuring holidays are not carried over to the following year’s allocation
22. To communicate and work closely with the Executive Chef and ensure all relevant information is communicated in the Sous Chef handover book
23. To hold regular 1-1’s with your team to discuss operational matters and delegate / follow up tasks.
24. To ensure the team are up to date with current section activities i.e: menu, dishes, working practices
25. To supervise and guide all pastry kitchen team members working practices, standards and mise en place and give feedback when required.
Function: To oversee the Pastry Kitchen department on a daily basis by leading the team in the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure guest has a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by the Executive Chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To maintain good working relations with your team and all other members of staff in the kitchen.
3. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met.
4. To ensure all members of your team including your night bakers are achieving their daily tasks and monitor overall performance.
5. To regularly spot check mise en place levels and quality for all sections within the pastry, take appropriate action where necessary.
6. To oversee and spot check that the cooking and presentation of food is to the correct standard as outlined in the menu manuals within all outlets and as per standards stated by Leading Hotels of The World and AA.
7. Check if all daily deliveries have been accounted for and action is taken when needed
8. To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
9. To ensure a quick, efficient and flexible service is provided by the team at all times
10. To ensure the Pastry kitchen is ready for service for all meal periods.
11. To ensure the teams uniform, appearance and personal hygiene is in accordance with hotel policy and procedure
12. Within the pastry kitchen, to oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis, to ensure the monthly food cost budget is achieved.
13. When required to check conduct and coordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
14. Submit recipes to Executive Chef for costing
15. To manage the pastry kitchen team’s working hours in line with business levels, the labour cost budget and working time directive
16. Oversee the requisitioning of dry goods and insure stocks levels are in line with business
17. Check if daily deliveries has been accounted for and taken when needed
18. To ensure all new menus implemented in all outlets are updated with new recipes and sent to PSL for costing
19. To participate in recruitment for the pastry kitchen by interviewing new candidates, supervising work trials and ensuring the recruitment process is followed through.
20. To actively be aware of new ingredients, menu trends and presentations and propose their implementation in our menus
21. To ensure the section holiday schedule are effectively planned and implemented in line with business level, ensuring holidays are not carried over to the following year’s allocation
22. To communicate and work closely with the Executive Chef and ensure all relevant information is communicated in the Sous Chef handover book
23. To hold regular 1-1’s with your team to discuss operational matters and delegate / follow up tasks.
24. To ensure the team are up to date with current section activities i.e: menu, dishes, working practices
25. To supervise and guide all pastry kitchen team members working practices, standards and mise en place and give feedback when required.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel Fine |
| Cuisine | British |
Skills
Pastry Education
Fine Dining Experience
By applying you confirm you have these skills.
Kitchen - The Landmark London
British
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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Marylebone Rd, Marylebone, London NW1 6JQ, UK