The Pastry Chef position focuses on culinary specialties in preparing and producing all pastry, baking and dessert operations for Sparkling Hill Resort. The “Patisserie”is responsible for all baked goods, breads, desserts, and fine pastries. He/She will develop dessert recipes including menu design for this section of a large commercial Kitchen. All desserts/bakery must be made fresh when needed, and must be of top quality.
Pastry Chef will be responsible for deciding the dessert menu, including meeting with other Chefs and reporting to the Executive Chef on the whole menu dessert design that will complement the appetizers, entrees, allowing for good food and flavor pairing, etc.
This position reports to the Executive Chef and communication to the Executive Chef, and Sous Chef(s) must be respectful and professional at all times.
Prepare and produce all pastry, dessert and sweet related dishes together with bakery items for the restaurant menus and for banqueting (including plated service, wine/food pairing, etc.) ensuring items are of consistently high standard. Actively participates in menu planning and introduction of new recipes, products etc that meet Sparkling Hill’s high standard.
Lead, motivate and manage team members, providing them with opportunities for training and development.
Plans, coordinates and supervises the work activity of assigned support ensuring proper staffing and consistent quality in the preparation of bakery/pastry foods. Organize the activities on this side of the Kitchen providing guidance, work assignments and support to the team in their daily work. Determines production, personnel requirements, and ensures accuracy, quality and consistency of foods.
Maintain a high standard of service at all times. Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, machinery, equipment, employees and hygiene.
The Pastry Chef is directly responsible together with the Executive Chef, to ensure all his/her personnel are fully aware of company standards concerning food production, food presentation, and food handling. Performs administrative activities including the preparation of menus and recipes.
Ensure the dishes are served at the correct time, portion, size, quality and temperature.
Responsible for the receipt and safe storage of deliveries, including goods and produce and ordering stock of all Pastry and Bakery items. Maintains control or assists in the assigned budget areas of food, supply and labor costs, taking corrective action as need to meet budget expectations.
Skills, Attributes, and Qualifications:
Education, Credentials & Experience
Must have good working knowledge of International Pastries and a complete education as a Pastry Chef Certification. (i.e Bachelors Degree in Pastry Arts).
Minimum of (5) years of practical experience in Pastry Production, or a Pastry Kitchen in a hotel or restaurant, preferably focusing on European style and desserts/baking.
Preferably, experience in managing and participating in the operation of a large scale bakery or pastry production in a Hotel/Resort environment.
Reasonable knowledge of computer software applications and electronic time keeping system, etc.
Qualified applicants may submit a detailed resume to Mr. John Stratton, Executive Chef. Only candidates selected for an interview will be contacted.
Staff accommodation is available for full time Sparkling Hill employees, working 40 hours per week.
Job Types: Full-time, Permanent