Certificate in culinary arts, pastry-making, baking, or relevant field. 5+ years of baking and pastry experience including bread and hot and cold dessert production, catering/banquet production, buffet presentation, plating. Identify situations which compromise the department’s standards and delegate these tasks, Monitor performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel, Maintain production charts according to departmental standards, Ensure all in-house produced bakery items are prepared on time and in the required, Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation, Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen, Comply with Four Seasons’ Work Rules and Standards of Conduct, Three to five years previous experience in similar capacity in fast paced luxury environment, Some travel is required for training, conferences, and special events, Bending/Kneeling retrieving food items and culinary production equipment and tools, Supervise, demonstrate and expedite in various kitchen production areas, Continuous standing to supervise, demonstrate and expedite in various kitchen production areas, Responsible for the administration and operation of the Pastry in accordance with operating policies, Help reduce leftovers by monitoring production; properly store all items and utilize, Previous leadership experience in the culinary field an asset, Extensive leadership experience in a Pastry department required, DiplomaCertification in a Culinary discipline required, Previous experience of 5-6 years in a Pastry department required, Provides planning and direction for the pastry team to fulfil requisitions and orders in a timely manner, Select, train, schedule, supervise, motivate, discipline, and counsel employees according to policies and procedures, Inventory items as assigned and maintain records as needed, 3 – 5 years experience in Pastry & Baking or Culinary skills, or an equivalent combination of education and experience, Able to demonstrate effective talent management skills in the areas of attracting, developing, motivating and retaining best talents, Organizational skills to plan time effectively and ability to work without direct supervision, Demonstrated fundamentals of pastry and bakery skills, Proven computer skills such as Microsoft PowerPoint, Excel, Word, Strong leadership and good communication skills, Advanced skills in baking for specific dietary requirements, Communicate effectively with the banquet department, stewarding and pastry shop in ensuring timely production of banquet meals, Provide training for new and existing associates in the required skills and knowledge, Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives, Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment, Experience managing employees using Collective Bargaining Agreement, Possess good leadership skills, organization and communication skills, Manage multiple tasks, to prioritize effectively, to solve problems, and to be detail oriented, Most poses good communication, organizational and Supervisory Skills, Very strong leadership skills to support his bakery/pastry team with hands on approach and constant training, Demonstrated experience creating chocolate and sugar showpieces, Positive and professional approach, with good communication skills, Effectively communicate with other departments, Effectively communicate with management and all staff in order to fulfill and address any issues or needs requested by guests and other employees, Good planning and people management skill, Spends 80% of each working day cooking and supervising the cooking of items that require skillful preparation, Have experience in working and or managing a multi outlet kitchen operation, Have experience with working with & supervising a large brigade of chefs on a daily basis, Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography, Four years’ experience baking in a hotel, university, restaurant or catering environment, Has experience in working and or managing a multi outlet kitchen operation, Previous supervisory experience with organizing and scheduling employees to maximize efficiency, Hands on with F&B skill set menu planning, food costing and MS Office, Have experience working with chocolate to create show pieces, Have experience with conference and banqueting for up to 500 covers daily, Maintain strong relationship with engineering for repair, maintenance and capital expense, Experience in a high-volume/fine dining/Banquet production kitchen, preferably in a hotel/casino environment, Delivers sufficient training; skill, knowledge, behavior/attitude to kitchen staff accordingly Ex. Chef to manage the Kitchen operation, Assisting the Chef in all areas of pastry and bakery menus, Having a Diploma or higher qualification in Pastry & Bakery is considered as added advantage, Willing to work long hours and under pressure, Assists in planning, coordinating, and directing a food service catering operation, particularly as it relates to pastries and desserts, Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complaint, Assists in planning, coordinating, and directing specialty pastry programs, Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items, A strong Pastry background, with the demonstrated ability to stay current with new culinary trends, Experience: At least 5 years’ experience in 5 stars Hotel at a pastry chef level, Maintain physical stamina and proper mental attitude to deal effectively with guests, management, and other hosts with courtesy and tactfulness, Three years or more of kitchen experience. ANOTHER PROFESSIONALLY DESIGNED CHEF CV; Mary Stevens Address line 1 Address line 2 T: 0044 121 638 0026 M: 0121 638 0026 E: firstname.lastname@example.org PERSONAL SUMMARY. Chef essay examples - Biblioteka Pedagogiczna w… Essay Pastry Chef Sushi Chef Resume Examples Come With Head Chef Chef Cv Entry level culinary cover letter examples Resume Example Professional Top 7 pastry chef cover letter samples - YouTube Feb 2015 Useful materials for cover letter writing: specialist, supervisor, support, vp, director, leader, technician, entry level, senior, junior… Temporary Pastry Chef Resume Objective : Baking / Pastry / Customer Service Dedicated Baking and Pastry associate with a progressive background in customer service. All you need is someone to give you a chance. Home: (555) 322-7337. Give special attention to buffet set up and have an adequate food refills, Experience in similar post within 5 stars international hotel, Post education work experience with varied culinary exposure, Experience as a Pastry Chef in a luxury hotel/resort or related professional area, Experience in pastry production and menu creation is essential, Demonstrated ability to interact with customers, employees and third parties, Demonstrate an ability to lead, mentor and grow a diverse culinary team, Passionate individual, innovative and with very good attention to details, Experience in similar capacity as a Pastry Chef, Exceeding guests’ expectations as far as food quality and presentation are concerned, Ensuring high quality and consistency of food preparation and presentation as per Hyatt standards, Running the pastry section of the kitchen, On-going technical, emergency procedure and work safety training according to Hotel Procedural manuals, Assists executive chef in supervising and coordinating all kitchen subsections engaged in the preparation and cooking of food, Assists executive chef and executive sous chef in supervising and coordinating all kitchen subsections engaged in the preparation and cooking of food, To remain courteous to guests and fellow employees, using proper language and exhibiting a professional attitude at all times, Safeguard all food preparation employees by implementing training to increase knowledge about safety, sanitation and accident prevention principles, Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed, Assist in removing dishes and trays from dining room, Manage hourly kitchen employees through training, coaching, and performance evaluation, Assist in the preparation of rosters, menu planning and standard operating procedures, Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establishing goals and objectives that focus on profit, product and people, Assist in the supervision and staffing for pastry shop and supervising all employees throughout these areas, Key relationship with F&B Manager, Venue Managers & Banqueting Manager and all Service staff/In Room Dining and Back of House Manager, Key relationship with F&B Manager, Venue Managers & Banqueting Manager and all Service staff/In Room Dining, Provides adequate information to food service units regarding menu changes and individual catering problems, Oversees food preparation, presentation, portioning and plating design, Background in luxury hospitality or fine dining, or catering to exclusive clients, Develop innovative ideas for bakery shop products taking into account client requests, special diets, and student comments, To consult with the Executive Chef regarding guest’s comments, desires and to seek their opinion of new menu items, Anticipate guests’ needs, respond promptly, and acknowledge all guests. Maintain restaurant food costs at 32% in line with the industry standard and revenue expectations. • DiplomaCertification in a Culinary discipline required He or she will be responsible for the planning, organizing, controlling and directing the work of employees responsible for preparation of items ensuring superior quality and consistency, The position is highly demanding in quality, product versatility, and volume, but also rewarding to create an operation from its inception, Work with Executive Chef on pastry menus and pastry related programs in the Resort, Hands on leader that takes a “show and tell” approach to work with team and set expectations, Contributes creatively to outlets and is flexible in the execution of products, Challenges superiors and peers to refine and innovate the culinary experience, Wedding cake and bakery experience required, Strong leadership skills, ability to train others, team-centric mentality, As per Moroccan Low: Only Moroccan Passport holders, Ensure for the production of pastries and desserts - oven-baked, puddings, ices, chocolate, bread - in line with the technical guidelines and the brand's know-how, and deadlines, Handles administrative work of the pastry culinary, e.g. (Kitchen Order Ticket), To familiarize yourself with your departmental service performance & product standards and to be able to demonstrate their application consistently, To maintain a high standard of personal hygiene and grooming at all times, To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Supervisor/Manager, Be able to promote the hotel and InterContinental Hotels Group generally, products and services, At least 2 years of Pasrty Chef experience, Confident to follow company brand standards, Providing efficient and competent service, Produce high quality pastries and desserts from scratch, Creatively decorate cakes, tarts, pastries, and special order items, Determine par levels and set production expectations for the team, Monitor production and spoilage records; adjust production to maintain sufficient product while minimizing shrink, Assist with the production of all mandatory bakery products (i.e. Chef resume 4. Pastry chefs generally start their careers in bakeries as entry-level pastry cooks. Apply to Pastry Cook, Sous Chef, Line Cook and more! and make appropriate orders within budget, Guide and motivate pastry assistants and bakers to work more efficiently, Identify staffing needs and help recruit and train personnel, Responsible for the production of all pastries, cakes, cold/hot desserts, toppings in every outlet, To prepare production charts of all the bakery and pastry items and monitor them from time to time, Ensure to exceed guest expectations in quality and service of the food products, Supervise the preparation and production of all bakery products, Ensure that all HACCP procedures are followed and clear records are maintained at all the times, Any matter which may affect the interests of Pullman Cayo Coco should be brought to the attention of the Management, Plan and design menus, responsible for presentation of pastries, bakery items and chocolates, Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency, Follows guidelines laid by the Executive Chef on menu plan and design, Motivate and develop staff to ensure smooth functioning of the department and promote teamwork, Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service, Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction, Supervises all bakery employees through guiding, counseling and training them in the proper performance of their duties according to The company employee development standards, Develops and presents creative “out of the box” dessert selections for special themed events and new outlet menu development, Orders all raw materials needed according to established company product standards, Maintains production at required volume levels, Originates recipes and issues recipes to bakers while ensuring that they are precisely followed, Minimizes waste and inspects all raw materials to ensure quality standards are met, Maintains an ongoing research and development agenda to ensure that any bakery trends and or new products are considered and brought to the attention of the culinary team, Maintains the bakeshop, all bakery display areas on both properties and equipment in a clean, sanitary and operational condition, Implements established safety policies and ensure they are followed, Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies, Minimum of three years experience in all phases of restaurant and hotel baking and pastry work, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills are required, Must be able to get along with co-workers and lead a team by example, as well as work side by side with the team, Must be able to respond calmly and make rational decisions when handling employee conflicts, Must be able to work inside and maneuver throughout the Bakery, Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero, Must be able to lift pans of hot foods and bowls and trays of cold food, Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the Bakery, Must be able to read recipes, follow their directions, and re-write recipes to adjust to quantities required, Must be able to operate bakery equipment, such as, mixers, sheeters, ovens, conical rounders, roll make up equipment, automated dividers, batch freezers and proof boxes, Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others, Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various pastry dishes, Review products, analyse recipes, determine food, labor, overhead costs and assigns prices to pastry menu items, Minimum of 2 years work experience as Pastry Chef (or Assistant Pastry Chef in larger operation), Ideally with a professional diploma in pastry specialization, Good practical, organizational and adequate administrative skills with a flair of creativity are a must, Spanish and English communication skills are a must, Assist Executive Chef to manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit, Assist Executive Chef to manage all functions of the Pastry Kitchen and Stewarding operations to achieve the optimum quality level of food production and sanitation, Assist Executive Chef to oversee special events and special food promotions, Assist Executive Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation, Maintain updated and accurate costing and documentation of all pastry dishes prepared and sold in the food and beverage operations, Control labor costs within assigned kitchen department, Controls all food requisitions and orders to ensure proper quantities and best quality is purchased, Establish and maintain guest relation, deal effectively with guest and take appropriate action to resolve guest complaints, Ensure that equipments, stores and working areas are in proper operational condition and cleaned on a regular basis, Maintain high quality of food up to the hotel standard, Ensure all set of standard for hygiene; sanitation and safety are followed all times, Plan in conjunction with the Executive Chef and outlet chefs, activities, promotions, menu implementations according to the annual plans, Ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned, Plan co-ordinate and supervise all pastry menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation, Prepare evaluation report for all pastry employees as required by policy and procedure, Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards, Monitor cleanliness and hygiene of all Pastry areas with the stewarding department and lead HACCP program in the Pastry department, Be understanding of the labour budget of the pastry kitchen, Fluency in English and Chinese Mandarin (verbal & written) essential, The Pastry Chef reports to the Executive Chef. Prepare guest orders according to Rosewood Standards & the Menu, Responsible for the complete running of the pastry kitchen, If in contact with hotels guest greet all Hotel guests according to Rosewood standard, Responsible for proper storage of all food items and make sure everything is turned off properly and everywhere is locked correctly at the end of the shift, Work in tandem with Executive Chef to maintain a safe, productive, efficient, clean environment including the bakery, Work with purchasing to correct account for all pastry items, Measure and mix ingredients to form dough’s and batters, following recipes, Consult with the Executive Chef about food production aspects of special events being planned, Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability, Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment, Provide training and professional development opportunities for all kitchen staff, Projects needs of baking supplies, and keeps Executive Chef informed of low quantities, Maintain food product sanitation, storage and handling procedures, Attend BEO (banquet event order) meeting daily, Administer payroll for department staff, ensuring associates are paid correctly, Assist the Executive Chef by achieving financial goals such as food and labor targets and objectives, Oversee and coordinate execution of menus, menu engineering, and recipe costs by all outlet executive chefs, Coordinate with Global Sourcing and Procurement to ensure program compliance, search for innovative products and industry trends, Prepares and serves all deserts for assigned shifts including special events, Assist in serving meals and tray preparation for residents as required, Clean dining room, tables, chairs, floors, etc, Ensure that all electrical and gas appliances are turned off before leaving kitchen area and at end of the shift. Build My Resume Now Charise Phillips. Plating up food (I was very good at this due to my intense spacial-awareness and artistic aura) Mixing batter for cupcakes & muffins (to be kept in buckets in the fridge) Decorating pre-plated desserts. When listing skills on your pastry chef resume, remember always to be honest about your level of ability. It's meant to present you as a wholesome candidate by showcasing your relevant accomplishments and should be tailored specifically to the particular pastry chef position you're applying to. Familiar with local produce and the serving of a variety of, Working knowledge of Cost of Sales, Banquet Event Orders, Inventory Controls, and Labor Budgets, Frequent pushing, pulling and lifting up to 25lbs, Oversee and supervise the regular cleaning and upkeep of the kitchen and baking area, Assist with addressing customer questions and issues relating to kitchen services, Assist in managing food cost and labor cost according to budget and the direction of the Executive Chef, Works to continually improve guest and employee satisfaction while maintaining the operating budget, Leads development and training of team to improve results while maintaining standards, Consistently monitors quality of ingredients; assists in purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials, Knowledge of advanced pastry techniques, cake decorating, breads and doughs, Prepares a variety of pastries and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment, Work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions, Exercises responsible behaviour at all times and positively representing the hotel team and Crowne Plaza International, Results-driven, holding oneself and others accountable, Passionate about continuous learning to develop expertise, Oversees compliance with sanitary practices and procedures, and continually trains staff in proper food handling and sanitation, Ensure that all menu items are prepared and presented according to established recipes and standards, Daily production for all dessert items, including but not limited to Breakfast pastries, Daily Dessert ice cream/Sorbet, Petit Fours, Interest and appreciation for cutting-edge art, science and design, The ability to work rotating shifts across 7 days, Foster a learning environment where associates take pride, Able to understand scheduling practices and basic payroll/labor reports, Any courses relating to food preparation or the culinary arts, Menu development, engineering and structure, Certifications as required to comply with local and state codes, Responsible for the preparation, production, presentation of all pastries and bakeries items to ensure highest quality at all time. Today’s top 338 Pastry Chef jobs in India. Email us. Traditional resumes often include only a list of responsibilities when it comes to the experience section. Are you looking to break into the remarkable career of a Chef? Use this baker pastry chef CV template as the starting point for your own job-winning CV! If that's what your chef resume looks like too, it's time to level it up. Display items attractively and to specified requirements, Inform the Executive Chef of any shortages before the item runs out, Assist the Pastry Cook as required ensuring optimum service to guests, Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere, Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, Review status of work and follow-up actions required with the Pastry Cook before leaving, Excellent understanding of housekeeping operations, Knowledge of cleaning/laundry chemicals and cleaning agents, Ability to handle multiple tasks simultaneously, Create and prepare pastries and baked goods for all F&B outlets, including but not limited to other properties, Maintain supervisory role in the absence of the Assistant Executive Pastry Chef, Create production list to ensure efficient execution of service, Apply advanced knife skills required for service, Assist in controlling food and labor cost, as well as purchasing, receiving, purveyor lists and inventory of all kitchen items, Restaurants, Room Service, Employee Dining Room, and Banquet Events, Maintain an exceptional production knowledge and attention to detail with decoration and taste quality, Maintain a solid knowledge of all food products and skillfully apply culinary techniques, Make certain all requisitions are processed properly and place in designated area, Exhibit a thorough knowledge, understanding and application of all cooking techniques, Conduct training for Bakers and Helpers on job responsibilities, Work as a team, assisting all guests’ and employee’s needs and inquiries, Effectively communicate with management and service staff in order to fulfill and address and issues or needs requested by guests and or other employees, At least 2 years of supervisory level experience, Ability to demonstrate artistic skills with sugar and chocolate, Ability to manage and coordinate offsite functions, Ability to exhibit a thorough understanding of Classic American and European Pastries, Working knowledge of Viennoiserie, Chocolate, Confiserie, Wedding Cakes and Ice Cream, Working knowledge of Advanced American Pastries, European Contemporary Pastries and Plated Desserts, Working knowledge in the use of specialty kitchen equipment, Strong attention to detail and to multitask to meet deadlines, Working knowledge of Microsoft Office; Excel, Word, Outlook, To plan, organise, direct, co-ordinate and control the daily supervision of the pastry kitchen operation, To achieve the objectives of the Food and Beverage Department in keeping with the hotel’s high standards of quality and service, To ensure that HACCP standards and controls are in place and properly followed, To supervise the work of all employees working in the pantry and assign in detail specific duties, To maintain the highest level of quality and consistency in all pastries and bakery products, To ensure cleanliness and hygiene is maintained at all times, To assist the Executive Chef in writing and making of suggestions for menus and procedures, To ensure the recipe cards in the pastry and bakery section are kept updated at all times, To be responsible for scheduling the section duty rosters and ensuring that staff report to duty on time, To respond to changes in the Food and Beverage Department as dictated by the industry, company and hotel, To perform any other reasonable duties as required by the management from time to time, Minimum 5 years' relevant experience in hospitality industry, with a minimum of 2 years in a similar position in a reputable hotel or sizeable service organization; Western restaurant production and fine dining experience preferred, A minimum of two different managerial experiences such as Restaurant or Banqueting Chef, Must possess excellent knowledge of Food and Beverage Management, Must possess good knowledge of food and cooking styles, Must have the ability to conduct training on various food related issues, Must possess expertise to coordinate with multiple tasks, Excellent written and verbal skills in English, Operates smooth, efficient, cost effective operation; including controlling food and labor cost, as well as purchasing, receiving, purveyor and inventory of all kitchens, Maintains an exceptional production knowledge and attention to detail with decoration and taste quality, Maintains a solid knowledge of all food products and skillfully apply culinary techniques, Exhibits a thorough knowledge, understanding and application of all cooking techniques, Creates production list to ensure efficient execution of service, Works as a team, assisting all guests and employees’ needs and inquiries, Effectively communicates with management and service staff in order to fulfil and address any issues or needs requested by guests and or other employees, Ensures all requisitions are processed properly and placed in designated area; properly label and date all products to ensure all products are rotating on a first-in first-out philosophy, Identifies and safely use all kitchen equipment; ensures kitchen equipment is properly maintained and functioning, Maintains effective lines of communication with Security leadership and employees to ensure understanding of goals and objectives, Ensures quality hiring, training, and succession planning processes that encompass the company’s diversity commitment, Communicates, trains, and promotes compliance with division and Company policies and procedures and local, state and federal laws, Train Bakers and Helpers in the performance of job responsibilities and ensure execution at a high level, Conducts performance evaluations in accordance with property and company guidelines; provide positive follow up guidelines for opportunities for employee improvement, At least four (4) years of high-end Chocolate experience, Ability to work varied shifts, including weekends and holidays, Very good quality of Pastry preparation & Presentation, Maintains intimate knowledge of departmental standards and procedures, The ability to communicate with Pastry Chef ,Sous chef as well as Executive chef to insure all the details and job requirement is been done properly according to the hotel standard and internal rule in the kitchen, Attends to guest's complaints, inquiries and requests, referees problems to supervisor/Assistant Manager, Be aware of hotel's policy and follow rules & regulation, Minimum 05 years previous experience with Pastries in five star hotels Or Top Class Restaurant, Very Good Knowledge and engaging with HACCP standard as well the productivity and Punctuality on duty, Has 2 - 3 years of kitchen supervisory and management experience in a 5 star hotel/resort, Technical experience in various world cuisines is preferred, Possesses business acumen, creative flair, Has a well developed interest in food and wines; is a 'foodie, Be able to spend leisure time in our Employee Lounge equipped with foosball table, pool table, table tennis, PS4 & TV, Ability to handle multiple tasks like a la carte, catering & volume production with an eye to detail and presentation, Perform duties efficiently to achieve required outcome, Attend daily meetings with Executive Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter, Stay up to date with latest culinary trends and implement production system thus minimizing wastage and increasing profitability, Preparation and presentation of quality desserts and pastry items, Check any spoilage and ensure regular turnover of food items and inform the Executive Chef, Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control, Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation and storage of food is adhered to, During service periods, to personally ensure that the presentation as well as quality of the food is in accordance with the established standards, Ensure the personal hygiene of colleague is up to the standard, Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef, Cake and show piece preparation skills (chocolate, sugar, margarine) to be developed within the team, Creation of menus, buffets and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant, Provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues, Train & develop the culinary colleagues according to a monthly training plan, JV power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department, Maintain record and follow up documentation, checklists for control purposes, Ensures that all the required food transfers are completed to the appropriate outlet/department, Ability to handle multiple tasks as well as banqueting, outside catering & volume production with an eye to detail and presentation, Stay up-to-date with latest culinary trends and create ideas into better and consistent implementations throughout the Culinary Operations, Preparation and presentation of quality desserts, Pastries items, Presentation and preparation skills of plated dessert and buffet set ups required continues improvement and upgrades, Handling of the fully implemented HACCP guidelines as well as general health and safety in the workplace, Creating in conjunction with the Executive chefs of menus, buffets and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant, Have completed secondary school education or related diploma / degree, Experience in a five star property in a similar position, at least four (4) years, Excellent command of written and spoken English, Experience working in a multicultural team including working in an isolated resort environment, Experience of at least 2 years as Pastry Chef, baker or relevant role, Ensuring food quality and quantity meet standards, Innovative in pastry preparation & presentation, Research and development with both standard & international desserts, Prepares food items consistently by adhering to our standards with portion sizes, quality standards and kitchen rules, policies, and procedures, Maintains a safe working environment by using food handling skills and proper food safety guidelines, Mentor and train employees for higher positions, and overall team growth, Assist Global Executive Pastry Chef with potential Café openings, Responsible for daily and weekly pastry/dessert production, Responsible for food quality and production, Direct team on daily work assignments to ensure quality of production, Involved in the hiring process: interviewing, staging & training, HR dealings, involved in employee issues & problem solving, Manage between 8-15 employees, oversee 2 or more teams along with Pastry Chefs & Pastry Sous Chefs, Performs additional job related responsibilities, although not detailed, as requested by upper management, 4+ years previous experience as an Executive Sous Chef in high volume operation, Proven experience as Pastry Chef, baker or relevant role, The ideal candidate is an international experienced Pastry Chef and a specialist in Desserts as well as French and Arabic pastries and bakeries, Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host’s duty, Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation, Accountable for the top tier quality, consistency and production of bakery, pastry and dessert kitchen, Exhibits culinary talents by personally performing tasks while leading the pastry teams and managing all pastry and bakery related functions, Coordinates and develops menus, purchasing, staffing and food preparation for the pastry and bakery operations throughout the Resort, Works with team to improve guest and colleague satisfaction while maintaining the operating budget. 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