We are looking for professionals that are dedicated to their craft, are thoughtful in their actions, and very passionate and knowledgeable about the hospitality industry. It is important to be a motivated self-starter, and to possess a hunger for learning and growing. You are serious about precision and are calculated in your efficiencies. Must be proficient and respect the bakery equipment, work in a neat and organized manner. You enjoy your work, and it shows to your fellow teammates and guests alike.
The Head Pastry Chef is responsible for daily operations, including but not limited to large scale pastry production, food and labor costing, training new and current employees, maintaining great hygiene and cleanliness standards, and developing new menu items.
Create and innovate pastry menus in line with the overall culinary concept and client preferences.
Stay updated on industry trends and incorporate new techniques and ingredients into pastry offerings.
Ability and knowledge to use seasonal produce to create holiday specials and FOH desserts
Supervise and participate in the production of pastries, desserts, and baked goods.
Ensure consistency in taste, quality, and presentation of all pastry items.
Manage inventory and control costs related to pastry production.
- Staff Leadership and Training:
Recruit, train, and mentor pastry staff.
Provide leadership and guidance to the pastry team, fostering a positive and collaborative work environment.
Conduct regular performance evaluations and address any training needs.
Implement and enforce hygiene and sanitation standards in the pastry department.
Monitor and maintain quality control throughout all stages of pastry production.
Collaborate with other culinary professionals to ensure a cohesive and complementary menu.
Work closely with the management team to meet financial goals and customer satisfaction targets.
Adapt and adjust pastry selections based on customer preferences and feedback.