50 Pastry Chef Jobs

URGENT HIRING !!! For more information call or whatsapp+919220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Assist in food preparation, including chopping, slicing, and measuring ingredients Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces Receive and store food deliveries, rotating stock to ensure freshness Collaborate with kitchen staff to coordinate the timely execution of food orders Assist in maintaining kitchen equipment and reporting any issues to the chef Follow proper food safety and hygiene procedures at all times Uphold high standards of cleanliness and order in the kitchen environment

Job Opening: Baking & Pastry Faculty Organization: ITM Group of Institutions Website: www.itm.edu Location: D/222, ITM College-IHM, Near Bafna Motors, LP Road, Nerul, Navi Mumbai - 400706 Transport: Pickup & Drop Facility Available from Campus to Nerul Station How to Apply If you are interested and meet the criteria, please send your profile to: manasik@itm.edu & careers@itm.edu Contact: 85919 98175 Benefits 3 paid leaves every month Pickup & Drop facility from Nerul Station Mediclaim insurance coverage Gratuity & Provident Fund (PF) Position Overview We are looking for an experienced professional in Baking & Pastry to join our academic team. The ideal candidate will bring both industry knowledge and a passion for teaching to help shape the future of hospitality professionals. Candidate Profile Bachelors Degree or Diploma in Hotel Management (mandatory) Minimum 4 years of industry experience in Baking & Pastry Strong communication and interpersonal skills Creative and enthusiastic about teaching and mentoring Job Responsibilities Teaching: Prepare and deliver curriculum-aligned educational content Demonstrating: Conduct hands-on demonstrations using relevant kitchen equipment Evaluating: Conduct practical exams and maintain academic records Advising: Guide students academically and in culinary competitions Maintaining: Ensure kitchen equipment is operational and safe Creating: Develop innovative recipes and contribute to curriculum updates Managing: Oversee kitchen studio operations and manage inventory Thanks & Regards, HR Team ITM Group of Institutions

Supporting the Head Pastry Chef in daily operations, including production, hygiene, and kitchen discipline Managing mise-en-place and ensuring readiness for service across pastry, bakery, and plated dessert sections Maintaining consistency, taste, and visual appeal of all pastry items Team Leadership Leading and mentoring junior pastry chefs and commis Ensuring smooth kitchen coordination and communication during service Menu Development Assisting with R&D for new seasonal menus, tasting sessions, and dessert trials Contributing creative ideas aligned with our culinary philosophy Training & Development Onboarding, training, and evaluating new pastry team members Upholding standards in technique, hygiene, and plating Inventory & Costing Monitoring stock levels, ensuring proper storage, and reducing wastage Coordinating with Purchase and Stewarding teams to manage costing and quality Scheduling & Rostering Assisting in preparing production and cleaning schedules Managing rosters to ensure appropriate staffing during peak hours Guest Engagement Taking guest feedback seriously and translating it into actionable improvements Occasionally interacting with guests during special events or cheftables Cross-Sectional Collaboration Working alongside savoury teams for tasting menus, festivals, and collaborative experiences Supporting service in any pastry sectionfrom bakery to plated dessertsbased on need

As a Jr. Sous Chef - Pastry, you will work closely with the Head Pastry Chef to deliver exceptional sweets that combine tradition with creativity. From fine-tuning techniques to managing daily operations, you will ensure that every pastry is crafted to perfection, delighting our customers with beautiful, flavorful creations. This role reports directly to the Chief Mithaiwala Bombay Sweet Shop . WHO YOU ARE You are a pastry enthusiast with a passion for crafting exceptional desserts. With a deep understanding of pastry techniques, youre always looking for ways to push the boundaries of whatpossible in the world of sweets. You are creative, precise, and always striving for perfection in every dish. You thrive in a high-energy environment, work well within a team, and are eager to bring new ideas to life in the pastry kitchen. With at least 3-5 years of experience in pastry or dessert preparation, particularly in a fine-dining or pastry-focused environment, youre ready to bring your skills to one of Indiamost innovative and exciting food brands. YOUR TEAM As part of the pastry team, youll work alongside skilled pastry chefs, junior chefs, and kitchen staff who share your passion for creating beautiful and delicious desserts. Youll collaborate across kitchen functions to ensure smooth operations and the consistent delivery of exceptional pastries that align with Bombay Sweet Shopvision of modernizing mithai in a creative and contemporary way. WHO YOU WILL REPORT TO You will report directly to the Chief Mithaiwala , who will mentor you, guiding you as you execute and innovate new pastry creations that will become integral to our menu offerings. YOU WILL BE RESPONSIBLE FOR Pastry Creation & Execution: Prepare, bake, and decorate a wide range of pastries, desserts, and sweets, ensuring each item is beautifully crafted and meets the high standards of Bombay Sweet Shop. Menu Development: Work with the Head Pastry Chef in the development and execution of seasonal and innovative pastry menus, integrating both traditional and modern techniques. Quality Control: Ensure all pastries are prepared with consistent quality, texture, and presentation, maintaining the highest standards of taste and aesthetic appeal. Station Management: Oversee the daily operations of the pastry section, including preparation, storage, and cleanliness. Maintain an organized workstation that ensures efficient service. Inventory Management: Ensure that pastry ingredients are properly stored and stocked. Work closely with the kitchen team to manage inventory and minimize waste. Team Collaboration: Collaborate with other kitchen sections to ensure timely and flawless delivery of all pastry items, supporting a smooth kitchen workflow. Training & Mentorship: Assist in training junior pastry chefs, helping to elevate their skills while ensuring the team adheres to safety and hygiene standards. Creativity & Innovation: Experiment with new techniques, flavors, and presentation styles to create innovative and exciting pastries that keep Bombay Sweet Shopmenu fresh and unique. Training and Setup : Your role will involve training and establishing pastry production across Bombay Sweet Shopcafes, which currently span four outlets. SKILLS & QUALIFICATIONS Pastry Expertise: You have a solid background in pastry and dessert creation, with a deep understanding of traditional and modern pastry techniques. Creativity: Youre passionate about exploring new trends, flavors, and techniques in the pastry world. You bring fresh ideas and innovation to the table. Attention to Detail: You take pride in every detail of your work, from the precision of measurements to the final touches on each pastry. Organization: You can efficiently manage your time and workspace, ensuring that the pastry section operates smoothly and that all items are prepared on time. Team-Oriented: You work well in a team and support your colleagues to ensure the kitchen operates seamlessly. Experience: You have 3-5 years of experience working as a pastry chef, ideally in a fine-dining or pastry-centric kitchen environment. Presentation Skills: You understand the importance of both taste and presentation, ensuring that every pastry is visually appealing as well as delicious. WHAT YOULL GET Creative Freedom: Youll have the opportunity to explore new techniques and contribute your own innovative ideas to our dessert menu. Growth Opportunities: As Bombay Sweet Shop continues to grow, there will be opportunities to advance in your career and take on new challenges in a creative, high-energy environment. Collaborative Team: Join a team of passionate chefs who are dedicated to creating the best culinary experiences and enjoy working together to deliver excellence. A Role in a Leading Brand: Be a part of a highly regarded food brand in Mumbai, known for its creativity, quality, and commitment to modernizing traditional mithai.

Looking for experienced Pastry Chef for an upcoming ICECREAM brand in Hyderabad Role : Production head in central kitchen. For more details pls call 9152031092

We are currently seeking chefs for various departments such as executive chef, pastry chef, continental chef, Chinese chef, and Mughlai chef at our stand-alone restaurant in West Bengal (Kalyani). The salary for these positions will be determined based on your experience and expertise. If you are interested in joining our team, please feel free to send your CV to powowkalyani@gmail.com or directly message us. Additionally, accommodation will be provided for chefs who join our team. We are looking forward to welcoming passionate and skilled chefs to contribute to our culinary team and help us deliver exceptional dining experiences to our guests.,

As a Commis Chef Pastry at Soulacia Hotels and Resorts located in Kanha National Park, Madhya Pradesh, you will be an integral part of our culinary team. Soulacia Hotel & Resort is a wildlife resort near the Kisli Gate of Kanha National Park, offering a unique blend of luxury and nature to our esteemed guests. Your primary role will involve showcasing your skills and passion as a Commis Chef Pastry by creating delectable desserts, pastries, and baked goods that will leave a lasting impression on our guests. Your creativity and expertise will play a vital role in enhancing the dining experience at Soulacia. Key Responsibilities: - Prepare and present high-quality desserts, pastries, and baked goods that meet our standards of excellence. - Maintain kitchen inventory levels and adhere to food safety and hygiene regulations to ensure a safe and clean working environment. - Collaborate effectively with the culinary team to develop and execute dessert menus for various events and occasions. To excel in this role, you should have: - Demonstrated experience as a Pastry Chef or in a similar position, showcasing your proficiency in pastry preparation. - Strong knowledge of baking techniques and pastry decoration to create visually appealing and delicious treats. - A keen eye for detail and a flair for creative presentation to elevate the overall dining experience for our guests. If you are a talented and passionate individual with a love for pastry and baking, we invite you to join our team at Soulacia Hotels and Resorts and be a part of creating memorable culinary experiences for our guests.,

URGENT HIRING !!! For more information call or WhatsApp +91 8527364486 Mail us at: [HIDDEN TEXT] location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc. Responsibilities Prepare and cook authentic Indian dishes to a high standard. Develop new recipes and menu items that reflect traditional Indian cuisine. Ensure the kitchen maintains high hygiene and food safety standards. Manage food inventory and stock levels for Indian ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations. Train and mentor junior kitchen staff in Indian cooking techniques.

URGENT HIRING !!! For more information call or WhatsApp +91 9289584545 Mail us at: [HIDDEN TEXT] location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc. Duties and responsibilities Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards Staying up-to-date with culinary trends and kitchen processes Dealing with suppliers and ensuring that they supply quality goods at affordable prices Managing the inventory and ordering stock as needed Overseeing the maintenance of kitchen equipment and organizing repairs when needed Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary Developing new dishes and overhauling menus to attract more clientele Ensuring that guests receive excellent service and enjoy their culinary experience

URGENT HIRING !!! For more information call or WhatsApp: +91-8800896554 Mail us at: [HIDDEN TEXT] location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc. Head Cook Job Responsibilities: Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations.

You have experience as a Baker, Pastry Chef, or in a similar role. You are familiar with all professional kitchen equipment, including mixers, blenders, and dough sheeters. You have a good understanding of food safety practices and have experience with cake decoration techniques. Your excellent time-management skills allow you to thrive in a fast-paced environment. You can remain calm and focused under pressure and have a team spirit with a customer-focused attitude. Your flexibility enables you to work early morning shifts, and having certification from a culinary school is a plus. This position is available as Full-time, Permanent, Fresher, or Part-time. The expected hours for this role are 24 per week. Benefits include Provident Fund and Yearly bonus. The work location is in person.,

URGENT HIRING !!! For more information call or whatsapp+91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Create new and exciting desserts to renew our menus and engage the interest of customers Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Guide and motivate pastry assistants and bakers to work more efficiently Identify staffing needs and help recruit and train personnel Maintain a lean and orderly cooking station and adhere to health and safety

URGENT HIRING !!! For more information call or whatsapp +91 9650733400 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

URGENT HIRING !!! For more information call or whatsapp +91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the correct standard is set and adhered to in all areas of service delivery - to include room set-up, food and beverage delivery Ensuring all duties are completed within set time scales Learn menu items and be able to describe them appropriately to guests Greet customers, present menus, offer drinks menu and explain daily specials or any changes to the menu to customers Answer questions related to menu items and make recommendations Take food and beverage orders from customers Relay food and beverage orders to the kitchen staff Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses Remove dirty dishes and glasses and clean tables after customers finish meals Prepare itemized checks and hand them to customers and take payment Clean and set up dining areas, refill condiments, roll silverware, and stock service areas Adhere to grooming and appearance standards consistently Providing consistent high standards of service all the time to ensure all customers receiving the same products and service To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs To ensure all food and drinks are presented and served in line with company standards To co-operate with all team members and undertake duties in the hospitality areas as requested to ensure an efficient and effective service is delivered at all times

URGENT HIRING !!! For more information call or whatsapp +91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

As a Pastry Chef at our pastry studio, Palette, located in Banjara Hills, Hyderabad, you will play a crucial role in crafting a diverse and exciting menu for our customers. We are on the lookout for a self-driven individual who thrives on challenges and is dedicated to creating exquisite desserts and baked goods. At Palette, we highly value creativity and encourage you to bring your innovative ideas to the table. Your responsibilities will include developing and executing menus and recipes that align with Palette's vision, ensuring that all pastries are prepared with the highest quality, taste, and consistency. You will be tasked with managing inventory, supervising kitchen staff, and maintaining impeccable standards of cleanliness and hygiene. Staying updated on new trends and techniques in the pastry industry will be essential, as well as collaborating with management to meet business goals and incorporate customer feedback. To excel in this role, you should have proven experience as a Pastry Chef in a professional kitchen, possess extreme attention to detail, and demonstrate proactive creativity when faced with ingredient limitations such as eggless, gluten-free, or sugarless baking. Strong leadership and communication skills are required to effectively guide and collaborate with the Palette team. Flexibility to work evenings, weekends, and holidays is necessary due to the nature of the hospitality industry. A culinary degree or certification from a reputable institute is preferred. This full-time position at Palette in Banjara Hills, Hyderabad, requires a minimum commitment of 1 year. Please note that this is a pure vegetarian cloud kitchen. In addition to a competitive salary, we offer benefits such as delicious pastries, provided lunch, employee discounts, and opportunities for professional growth. If you are a passionate and creative pastry chef ready to showcase your skills at Palette, we invite you to apply by submitting your resume, portfolio, and a cover letter explaining why you are the perfect fit for our team to careers@palettefoods.in. We are eager to hear from talented individuals like you! Palette welcomes applications from all qualified candidates. While we appreciate all applicants, only those selected for an interview will be contacted. This is a full-time position with day, evening, and morning shifts available, requiring weekend availability. We are looking to hire urgently and require candidates who can start immediately. The ideal candidate should have at least 3 years of experience as a pastry chef and in the hospitality industry. While a location preference is Hyderabad, Telangana, the work location is in person at our Banjara Hills studio. Join us at Palette and be part of a dynamic team dedicated to delivering high-quality and delectable creations to our valued customers.,

Do you have a strong passion for pushing boundaries in the culinary world Join our curiosity-driven crew at Spild as a Pastry Chef, where you will play a vital role in analyzing the menu and creating delectable recipes to ensure every treat is flawless. This is a part-time, on-site consulting role at Spil'd, with a tenure of 1 month. Our mission is to develop innovative, wellness-driven recipes of exceptional quality. We are seeking a creative individual to help us bring our vision of indulgent smoothies and functional sorbets to life through experimentation, including vegan and dairy-free options. As a Pastry Chef at Spild, your responsibilities will include overseeing all aspects of production, such as ingredient sourcing, recipe development, and quality control. You will also lead product innovation initiatives by researching market trends, exploring new ingredients and techniques, and introducing exciting offerings to our menu. The ideal candidate will have a proven track record in culinary roles, particularly in bakery and pastry production. Experience in sorbet and ice cream production is a strong advantage. You should align with Spild's vision of delivering a wellness experience to customers, be adaptable, possess a learning mindset, and have an obsession with perfection and attention to detail. Knowledge of food safety and sanitation regulations is essential, along with creativity and a willingness to lead various production activities. At Spild, you will enjoy perks such as unlimited tastings and an environment that encourages your creativity to flourish. Embrace the freedom to explore and innovate with our unique culinary offerings!,

As a Pastry & Bakery Intern at Grand Hyatt Bali, you will have the opportunity to unleash your creativity in the kitchen. Working alongside our talented pastry chefs, you will be responsible for preparing beautiful desserts, artisanal bread, pastries, and other baked delights that bring joy to every guest. Your main mission will be to help deliver distinctive culinary experiences through every bite. From morning croissants to elegant plated desserts, you will learn how to mix, knead, bake, and decorate while gaining hands-on experience in a real 5-star hotel kitchen. Additionally, you will acquire skills in food safety, presentation, speed, and precision that will be invaluable throughout your culinary career. This internship goes beyond baking; it is about building confidence, nurturing your passion, and collaborating with a creative and supportive team. Throughout your personalized learning journey, you will be supported by your mentor (Learning & Development Manager), coach (Pastry & Bakery Chef), and buddy (your kitchen teammates). You will also participate in employee activities, volunteering projects, special kitchen events, and employee clubs to enrich your experience. To qualify for this internship, you should be currently studying or have recently graduated (within the past year) from a D1, D2, D3, D4, or S1 program in Culinary Arts, Food Production, Patisserie, Bakery, Hospitality, or a related major. You must be willing to commit to a full-time internship for a minimum of 6 months and have a genuine passion for pastry, desserts, bread, and all things sweet and creative. Moreover, you should be eager to learn hands-on in a fast-paced kitchen environment, attentive to details, responsible, and focused on cleanliness and food safety. Strong communication skills in basic English and an openness to working with a multicultural team are essential. Your curiosity, energy, and enthusiasm for delivering distinctive culinary experiences that bring smiles to every guest will make you a valuable addition to our team.,

Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Novotel and Ibis Bangalore Techpark standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Executive Chef, Executive Sous Chef & Chef De Cusinie in all phases of the kitchens operations.

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all aspects of the kitchen including operational, quality and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety and food safety legislation Report maintenance, hygiene and hazard issues Be environmentally aware What are we looking for A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

What will I be doing As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Supervise and ensure that cooks follow standard recipes and methods of preparation. Immediately inform the Executive Sous Chef and Executive Chef of bad products. Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef. Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage. Work closely with the Executive Sous Chef on the development of food control procedures. Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets. Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions. Liaise with the Banquet department and Outlet Manager on guests comments, following up with necessary action. Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food. Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work at off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for An Executive Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Commis - 3 (Bakery) Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings. What will I be doing As a Commis - 3 (Bakery) Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards: Assist running the pastry section of the kitchen Ensure excellent quality throughout the dessert offerings Bring creativity to the pastry offerings Supervise and coordinate all pastry and dessert preparation and presentation Plan production to facilitate daily requirements Develop appropriate seasonal menu offerings Manage food cost controls to contribute to Food and Beverage revenue Ensure compliance with food hygiene and Health and Safety regulations