Pastry Chef

• To combine innovative and creative ideas and exceptional culinary capability in developing pastry products with commercial understanding of what will be profitable to the business and the customer/end user.

• Refine, improve, and update existing pastry recipes and pastry menu items

• Effectively use enthusiasm, creativity, strong culinary skills and commercial acumen to actively sell the benefits and added value for each new product developed.

• To lead a team of pastry chefs and external food technicians to execute products accurately and with consistency across the board.

• Ability to come up with creative ideas in line with current and future pastry trends and translate them to exciting and appealing menu items.

• Able to develop pastry products from a range of cuisines, with various different looks and forms of food presentation.

• Responsible for the hygienic and safe preparation of food within the food preparation areas.

• Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.

• Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality.

• Ensuring that all food products received are of the required standard and quality and that they are stored and rotated correctly.

• Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.

• Maintain consistency of first class food quality in all areas of food production.

• The implementation, physical organization and preparation of new items and menus.

• Be creative in the design and implementation of ongoing food concepts.

• Implement quality control procedures.

• Inspect method of food preparation and cooking in all areas.

• Inspect plate presentation and continually review and update when necessary