To assist the Chef de Cuisine and Sous Chef in the daily operation of the Pasty Kitchen and Banquets.
Planning and implementing effective Cake promotions in coordination with the Chefs office.
In charge of the production of all cakes and special cake orders for Latitude Creations
Overseeing the delivery of the cakes to the guest as per requirement.
Ensuring that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Pastry Chef and Executive Chef in an accurate and punctual manner.
To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
Ensuring that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Checking incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Maximising colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
Liaising with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
Assisting in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
Interacting with management of other departments within areas of responsibility and develops solid working relationships with them.
Identifying Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
You will have a recognised Pastry qualification and you should have a minimum of 3 years experience working as a Pastry Artist in a five star hotel.
This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times.
You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.
It is essential that you have good command of the English language (spoken and written) and you should be proficient in Microsoft Office applications.