Pastry Chef

Responsibilities and Duties

● Responsible pastry stations and/or kitchen.
● Maintains high levels of personal hygiene and appearance, and health and safety standards in workplaces.
● Follows the instructions given to him by the heads.
● Costs down, pastry products produced in his department in accordance with the standardized menu specifications and submits to the Chef.
● Always, enriches menus and buffets with new recipes, new flavors and imaginative decoration.
● Prepares for the Executive Chef, the weekly working schedule of pastry staff. Coordinates and supervises work of other pastry staff.
● Is responsible for the day-to-day running of pastry requisitions from the stores.
● Ensures that all buffets, theme nights and events are accompanied by specialty sweets in general to ensure that, a dessert relating to theme night accompanies every special buffet.
● Has a daily brief meeting with the Executive Chef, and ensures that all their complaints, suggestions, ideas are forwarded to the Chef.
● Ensures close cooperation with the rest of the Kitchen’ s team, and all F&B departments.
● Ensures all standards and procedures, by contributing in the implementation and maintenance of the quality systems in the department.
● Is well familiar with the Hotel policies and procedures, and the physical layout of its premises. Is knowledgeable about emergency procedures.
● Carries out any additional relevant assigned duties .

Competencies

● Pleasant Attitude
● Flexibility & Agility
● Teamwork & Cooperation
● Coordination
● Excellent Time Management & Awareness
● Attention to Detail

Qualifications and Educational Background

● Knowledge of hygiene and safety regulations
● Diploma from a Hotel School in culinary specialization or previous experience of a minimum 2 years in the same position

Languages

English - B1

Greek - A2