Pastry Chef

- Assist the Executive Pastry Chef in direction and management of all kitchen operations and employees on a 24 -hour basis, ensuring proper preparation of all pastry items. All duties are to be performed in accordance with departmental and Solaire policies, practices, and procedures.   - Provide training, coaching, mentorship, motivation, and direction to fellow pastry team members for the department's continual improvement.   - Responsible for multiple culinary workstations, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, and fire safety).   EXPERIENCE REQUIRED - At least 7 years of experience as a senior pastry chef in a hotel, integrated resort, or catering with high -volume operations.  DUTIES AND RESPONSIBILITIES - Assist the Executive Pastry Chef with day -to -day supervision of pastry cast members; provide constructive criticism and maintain consistency with all documentation.   - Experienced in Staff Management, Kitchen Strategical & Logical (Human Factor) - Perform all job duties of a Pastry Chef and Sous Chef.   - Instruct and train pastry employees on proper procedures and techniques for creating attractive, professional pastry items.   - Inspect all pastry items upon completion to ensure correct and attractive presentation.   - Monitor business flow and collaborate with the Executive Pastry Chef to schedule employees according to demand.   - Address customer complaints or disputes that subordinates cannot resolve, in consultation with the Executive Pastry Chef.   - Work with the Executive Pastry Chef to reduce operating costs without compromising quality or service; coordinate closely with the Chief Baker regarding operations.   - Keep the Executive Pastry Chef informed of all relevant information and irregularities in the pastry kitchen.   - Assist with ordering pastry ingredients from the warehouse.   - Support the establishment and adherence to departmental budgets.   - Promote a safe, hazard -free pastry operation; ensure all accidents are reported and documented.   - Assist in developing and researching new recipes; create decorative cakes, statues, and ornaments for special events, parties, and banquets.   - Lead and manage the quality and quantity of items produced by the Pastry section, coordinating production for banquets and restaurant functions.   - Ensure team members stay updated on changes, seasonal products, and market trends.   - Ensure all team members deliver the brand promise and provide exceptional guest service always.   - Operate the Pastry section with the lowest possible cost structure without sacrificing quality, food safety, or guest experience, in collaboration with the Executive Pastry Chef.   - Stay informed about market trends, consumption patterns, and competitors, working to improve team performance accordingly.   - Perform other job -related duties as assigned.   - Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements; implement safety protocols as needed.   - Produce food in accordance with established Solaire Food Safety System standards.   Requirements - Trained and knowledgeable in Food Safety (HACCP / ISO - Experience in high -volume production, events, and banquets preparation.   - Skills in chocolate work and show -piece creation.   - Expertise in specialty cakes and decorative amenities.   - Strong team management and leadership abilities.   - Experience in ordering and maintaining a budget.   - Solid foundation of pastry technical knowledge and techniques.   - Culinary arts certification or equivalent.   - Problem -solving and critical thinking skills.