Chefs at Lilygate Hotel

Reports To: Executive Chef / Sous Chef

Position Summary

• As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. A Pastry Chef will also be required to plan production and develop seasonal offerings.
• Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Duties and 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 etc. following traditional and modern recipes.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew hotels menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows 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.
• Coordinates activities of cooks and workers engaged in food preparation.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains cleanliness and organization in all work areas.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensure compliance with food hygiene and Health and Safety standards.
• Guide and motivate pastry assistants and bakers to work more efficiently.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.

Prerequisites

• Good knowledge of different types of pastry, dessert, cake decorating.
• Posses professional disposition with good communication and interpersonal skills.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.
• Positive attitude and Good communication skills.

Education:

• High school diploma or 3 years’ experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience:

• Minimum of 4 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.

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Reports To: Sous Chef / Head Chef

Position Summary

• As a breakfast chef you would be responsible to prepare and deliver to breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.
• Also be able to undertake a varied list of food preparation for the kitchen on a daily basis and take full responsibility and accountability for the Breakfast Shift. Additionally ensuring that all policies and procedures laid down by management are implemented.

Duties and Responsibilities

• Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
• Cooking and managing breakfast service and assisting with lunch service.
• Setting up and cleaning down the kitchen after breakfast.
• Ensure the kitchen is kept clean and hygienic at all times.
• Ensure all stocks are kept under optimum conditions.
• Ensure all mise-en-place is always freshly prepared and on time.
• Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
• Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
• Ensure any anticipated issues are communicated promptly to the Head Chef.
• Ensure all staff under your control are treated fairly and with courtesy.
• Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.
• Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
• Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
• Assist with producing menus and new dishes.
• Liaise with Purchase Manager regarding daily raw materials for breakfast.
• Ensure costings and budgets are achieved
• Adhere to Health & Safety policies and regulations.
• Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
• Able to handle pressure calmly and professionally.
• Attend training courses as and when required.
• Hours of work are normally 6am to 2pm.
• Carry out any other duties as required by management.

Prerequisites

• Passion for cooking
• Friendly outgoing personality along with excellent personal presentation.
• Passionate about producing high quality food.
• Able to tackle every task given to you with the highest levels of enthusiasm.
• Be an excellent team player

Education:

• Degree or Diploma in Hotel / Culinary Management.
• Computer knowledge and experience in using the Materials Management Software.

Experience:

• 2 to 3 years of experience is full service or branded hotels. Relevant experience gained in a similar environment is desirable.