Pastry Chef at Inagbe Grand Resort and Leisure

Summary

• Responsible for the daily preparation of all baked goods and pastries, for a la carte and banquet production and responsible for co-deciding the dessert menu with the Executive Chef.

Responsibilities

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread, rolls, muffins, croissants, and doughnuts etc. following traditional and modern recipes.
• Able to develop, design, or creates new ideas and items for Pastry kitchen.
• Ensure excellent quality throughout the dessert offerings.
• Follow proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Manager immediately.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
• Ensures that all food products prepared meet the established specifications and standards.
• Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.
• Seeks to maintain knowledge of industry trends in the world of pastry and baking.
• Reviews menu items and makes changes as necessary. Utilizes leftovers whenever possible.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonablecare.
• Creates recipe cards for all menu items and trains Bakers using recipe cards.
• Assists the Executive Chef with annual budget process and makes recommendations with regards to the Bakery Department.
• Performs other duties as may be assigned by the supervisor.

Qualifications and Experience

• Diploma / HND in any field of study.
• Minimum of 5 years of experience obtained in a well-structured Kitchen or five - star Hospitality setting.

Skills and Compentencies:

• Excellent communication and interpersonal skills
• Independent, with great coordination.
• Accuracy and good measuring skills
• Sound independent judgment.
• Advanced knowledge of food profession principles and practices.
• Discretion and respect for confidentiality
• Integrity and honesty.
• Decision making skills
• Effective verbal and listening communications skills
• Ability to work productively, efficiently & effectively with initiative and drive under tight timescales and pressure whilst maintaining attention to detail and quality.
• Ability to multitask, organize time and material.

Remuneration
Salary: N1,440,000 Annually.

Benefits:

• Accommodation
• Service Charge
• Free breakfast
• 13th Month
• Leave Allowance
• HMO
• Pension.