Pastry Chef

A Hospitality company situated in the heart of Victoria Island, is seeking to employ the services of a Pastry Chef.

Job Purpose

The Pastry Chef is responsible for designing, creating, and preparing high-quality desserts, pastries, and baked goods for the restaurant, and event function rooms. This role involves a balance of creativity and consistency, ensuring that each product meets company standards for flavor, presentation, and guest satisfaction. The Pastry Chef will also oversee pastry staff, maintain inventory and hygiene standards, and contribute to seasonal and event-specific menu planning.

Key Responsibilities

                1.            Dessert and Pastry Preparation

                •             Design, prepare, and present desserts, pastries, and baked goods, ensuring they meet quality and presentation standards.

                •             Develop recipes and adjust them as necessary to maintain consistency and meet guest preferences and dietary needs.

                •             Create seasonal and specialty desserts for events, holidays, and private functions.

                2.            Menu Development

                •             Collaborate with the Head Chef to create and update dessert menus that align with the company’s culinary direction and seasonal ingredients.

                •             Conduct regular tastings and adjust flavors and presentations based on guest feedback and culinary trends.

                3.            Quality Control and Consistency

                •             Maintain high standards of quality, consistency, and presentation across all pastry items.

                •             Conduct regular checks to ensure that each item meets company standards before leaving the kitchen.

                4.            Inventory and Cost Control

                •             Monitor ingredient usage and inventory to reduce waste and manage food costs effectively.

                •             Liaise with suppliers for fresh, high-quality ingredients, negotiating prices and sourcing unique items for menu innovation.

                5.            Team Supervision and Training

                •             Train and supervise pastry staff, ensuring consistent techniques, efficient preparation, and adherence to safety and quality standards.

                •             Schedule and assign tasks to pastry team members, ensuring smooth kitchen operations.

                6.            Health, Safety, and Hygiene Compliance

                •             Enforce sanitation and food safety standards, maintaining a clean and organized pastry kitchen.

                •             Ensure compliance with all food safety regulations and company policies regarding cleanliness, food storage, and kitchen operations.

Key Performance Indicators (KPIs)

                1.            Guest Satisfaction Score

                •             Average rating and feedback on desserts and pastries.

                2.            Recipe Consistency and Quality

                •             Percentage of items meeting presentation, taste, and texture standards.

                3.            Food Cost Management

                •             Ingredient cost savings as a percentage of sales without compromising quality.

                4.            Waste Reduction

                •             Percentage of reduction in pastry waste over a defined period.

                5.            Timeliness of Service

                •             Average time taken to complete orders, especially for events and large functions.

Objectives and Key Results (OKRs)

                •             Objective: Enhance Guest Satisfaction and Innovation in Pastry Offerings

                •             Key Result 1: Achieve an average guest satisfaction score of 90%+ for pastry and dessert items.

                •             Key Result 2: Introduce a minimum of three new seasonal dessert items per quarter.

                •             Key Result 3: Increase repeat orders on signature pastry items by 15% over the next six months.

                •             Objective: Improve Efficiency and Cost Management in Pastry Production

                •             Key Result 1: Reduce ingredient costs by 10% over the next quarter through efficient purchasing and minimizing waste.

                •             Key Result 2: Reduce average pastry kitchen waste by 20% within the next six months.

                •             Key Result 3: Maintain an on-time service rate of 95% for event and à la carte dessert orders.

Required Competencies

                •             Creativity and Innovation: Ability to design and execute unique desserts and pastries that appeal to guest preferences and align with culinary trends.

                •             Attention to Detail: Ensures the accuracy of measurements, presentation, and consistency across all pastry products.

                •             Culinary Expertise: Strong technical skills in baking and pastry, with a deep understanding of ingredients, flavors, and textures.

                •             Time Management: Capable of prioritizing tasks and managing time effectively in a fast-paced kitchen.

                •             Cost Management: Knowledgeable in ingredient sourcing, cost control, and inventory management to minimize waste.

                •             Leadership and Team Development: Ability to train and supervise pastry staff, fostering a productive and supportive work environment.

                •             Health and Safety Knowledge: Thorough understanding of food safety, sanitation, and hygiene best practices.

Performance Indicators

                1.            Guest Feedback and Repeat Orders

                •             High frequency of positive guest feedback and increased repeat orders on signature pastry items.

                2.            Consistency and Quality

                •             High compliance with taste and presentation standards, minimizing instances of product rejection due to quality issues.

                3.            Efficiency in Event and À la Carte Service

                •             High on-time service rate for desserts during events and regular dining, minimizing delays.

                4.            Ingredient and Cost Efficiency

                •             Demonstrated ability to manage ingredient costs, minimize waste, and achieve financial goals without compromising quality.

                5.            Employee Engagement and Training Outcomes

                •             Positive feedback from pastry staff on training and support, as well as consistent staff performance and retention.

This role is essential in upholding the quality and innovation of the company’s pastry offerings, enhancing guest satisfaction, and contributing to the overall reputation of the hospitality establishment. The Pastry Chef will blend culinary artistry with operational efficiency, ensuring that the pastry department consistently delivers high-quality desserts and pastries.