As a Pastry 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.
What are we looking for?
Pastry Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
A minimum of 5 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
Approaches pastry in a creative way
Strong supervisory skills
A current, valid, and relevant trade qualification (proof may be required)
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Dedicated to the delivery of exceptional service and continuous improvement.