Executive Pastry Chef

Roles and responsibilities

An Executive Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As an Executive Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef to deliver an excellent Guest and Member experience. An Executive 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
Assisting in Kitchen Management: Support the Sous Chef in daily kitchen operations, including food preparation and service.

Food Preparation: Prepare ingredients and dishes according to recipes, ensuring quality and presentation meet the restaurant's standards.

Cooking: Cook dishes during service, ensuring timely delivery and adherence to portion control.

Supervising Staff: Oversee junior kitchen staff, including line cooks and kitchen assistants, ensuring they follow proper procedures and maintain cleanliness.

Quality Control: Monitor the quality of food being served, ensuring it meets the restaurant's standards.

Inventory Management: Assist in managing stock levels, including ordering supplies and checking deliveries for quality and freshness.

Menu Development: Collaborate with the Sous Chef and Executive Chef on menu planning, including suggesting new dishes or improvements.

Training and Mentoring: Help train new kitchen staff and provide guidance to ensure a cohesive team environment.

Maintaining Hygiene Standards: Ensure that all kitchen operations comply with health and safety regulations and maintain high standards of cleanliness.

Problem Solving: Address any issues that arise during service, from equipment malfunctions to staffing challenges.

Desired candidate profile

Executive 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 2 years as a 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

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook