Pastry Chef

As the Pastry Chef, you will prepare and present a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. Promote the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.                   

Your day-to-day: 

People   

• Work with Superior and Director of Human Resources to ensure the departmental performance of staff is productive. Duties include: 

• Assist in planning for future staffing needs  

• Assist in recruiting in line with company guidelines  

• Prepare and administer detailed induction program for new staff 

• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation 

• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs 

• Provide input for probation and formal performance appraisal discussions in line with company guidelines 

• Coach, counsel and discipline staff, providing constructive feedback to enhance performance 

• Regularly communicate with staff and maintain good relations 

Guest Experience  

• Prepare and present baked pastries including the preparation of: 

• Baked pastries 

• Handling and storage of commodities 

• Chou pastry dishes 

• Bake and fill a variety of sweet pate dishes 

• Savoury products from chou short and puff 

• Prepare and present yeast raised pastries including the preparation of: 

• Croissants 

• Brioche 

• Kuchen 

• Danish pastries 

• Savarins and babas 

• Prepare and present afternoon tea items including: 

• Those suitable to be served for afternoon tea in a hotel 

• Flans and pies 

• Prepare and present desserts including: 

• Frozen desserts 

• Hot desserts 

• Cold desserts 

• Specialty desserts 

• Prepare and present gateaux, tortes and cakes including: 

• Traditional gateaux, tortes and cakes 

• Finish and decorate them 

• Prepare for service and serve them to guests 

• Design, prepare, cover and decorate cakes for festive occasions 

• Prepare a range of cheesecakes 

• Prepare marzipan work 

• Prepare modeling marzipan 

• Prepare a range of molded flowers and figures 

• Manipulate marzipan to cover cakes 

• Prepare Petits Fours 

• Prepare a range of petits fours secs 

• Prepare a range of petits fours glaces 

• Maintain hygienic standards and practices 

• Maintain a hygienic kitchen 

• Clean the kitchen and equipment 

• Maintain personal hygiene 

Financial  

• Work with superior in the preparation and management of the department’s budget. Duties include: 

• Assist in co-ordinating the preparation of the departmental annual budget 

• Control and monitor departmental costs on an ongoing basis to ensure performance against budget 

• Control and analyse, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing. 

Responsible Business  

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same 

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures 

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly 

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers 

• Log security incidents and accidents in accordance with hotel requirements 

 Accountability    

• Supervise a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors 

What we need from you? 

• Degree or Vocational Certificate in Culinary Skills or related field. 

• 2-5 years' experience as a Pastry Sous Chef/Chef De Partie/Pastry Chef, with at least 2 year in a supervisory capacity, or an equivalent combination of education and experience 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.