About the Role
Responsibilities
• Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences.
• Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation.
• Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.
• Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste.
• Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections.
• Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures.
• Stay updated on industry trends...
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