Sep 09, 2019

Executive Pastry Chef- SLS

  • SLS Baha Mar
  • SLS Baha Mar, Baha Mar Boulevard, Nassau, The Bahamas
Full Time Executive Hospitality & Tourism Hotel Pastries Chef

Job Description

Job Title:          Executive Pastry Chef- SLS

Reports to:      Executive Sous Chef

SLS at Baha Mar’s Executive Pastry Chef will work together with the Executive Sous Chef and is responsible for performing the daily execution of all assigned Pastry food production while establishing and maintaining standards of operation in the areas of food quality, time lines of food, cleanliness and maintenance.

The Baha Mar culture begins with PASSION.

We have a passion for “BETTER THAN BEST” that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can “own the wow!”

  • Care deeply
  • Have a generous spirit
  • Thrive as part of a team
  • Pay exacting attention to details
  • Create emotional connections with our guests
  • Be strongly committed to Baha Mar’s success

What you will also have already accomplished:

  • High School Diploma or equivalent preferred
  • Minimum of 2 years cooking/kitchen experience in an accredited restaurant or hotel
  • 1-2 years in a public contact position, preferably in an upscale or lifestyle brand hotel

 

Description of Responsibilities

SLS at Baha Mar’s Executive Pastry Chef will work together with the Executive Sous Chef and is responsible for performing the daily execution of all assigned Pastry food production while establishing and maintaining standards of operation in the areas of food quality, time lines of food, cleanliness and maintenance.Responsibilities will include, but are not limited to:

  • Maintain constant quality control of all food prepared and ensure it is to the Executive Chef’s and Restaurant standards
  • Assign, in detail, specific duties to all employees for efficient operation of the kitchen
  • Supervise the seamless running of the pastry department and staff
  • Ensure smooth and efficient service and production of food from the department
  • Ensure all department staff work hygienically and productively
  • Prepare and submit required reports in a timely manner
  • Ensure that all food production and operation adheres to standards
  • Develop new pastry, dessert, and bread recipes.
  • Ensure efficient and accurate use of produce and equipment in and around the kitchen
  • Understand the operational set up and principle of the Restaurant
  • Oversee all aspects of the daily operation of the kitchen and food production areas
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
  • Follow and ensure compliance with food safety and handling policies and procedures
  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
  • Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
  • Ability to work under demanding and strenuous situations
  • Maintain knowledge of all menus within the hotel