Position: Senior Pastry Chef Department: Kitchen Location: BrookLodge & Macreddin Village Reports to: Head Chef Job Summary We are seeking a highly skilled and creative Senior Pastry Chef to lead our pastry team and oversee the production of high-quality desserts, pastries, and baked goods.
The ideal candidate will have extensive experience in pastry arts, a passion for innovation, and the ability to manage and mentor a team in a dynamic hotel environment.
Key Responsibilities: Plan, design, and execute a variety of high-quality desserts, pastries, and baked goods that align with the hotel's culinary standards.
Develop seasonal menus and special event offerings, showcasing creativity and innovation.
Maintain consistency in taste, presentation, and quality across all pastry items.
Manage the entire pastry operation, including production schedules and workflow.
Monitor inventory levels, order ingredients, and ensure proper stock rotation to minimize waste.
Oversee daily pastry production, adhering to recipes, standards, and hygiene regulations.
Ensure the kitchen meets the highest food safety and HACCP compliance standards.
Analyse food costs and implement measures to enhance profitability and reduce waste.
Anticipate guest preferences and dietary requirements, ensuring all needs are met.
Actively seek opportunities to enhance the overall pastry and dessert offering.
Report maintenance or equipment issues promptly to the relevant department.
Maintain a clean and organized work environment, ensuring all equipment is used safely and efficiently.
Stay updated on industry trends and incorporate new techniques into the pastry program.
Perform other duties as assigned by hotel management, supporting the broader culinary team.
Qualifications and Experience: Extensive experience as a Pastry Chef in a luxury hotel or fine-dining setting.
Advanced skills in pastry techniques Strong organizational and time-management skills to manage a sole pastry operation.
A keen eye for detail, creativity, and a passion for pastry innovation.
Comprehensive knowledge of food safety regulations and best practices.
Ability to work independently in a fast-paced environment and manage multiple tasks efficiently.
Flexibility to work evenings, weekends, and holidays as required.