Chef of Pastry

Your day-to-day

Pastry Production and Quality Control:
•    Oversee the preparation and presentation of all pastries, desserts, and other baked goods.
•    Ensure all products are produced to the highest quality standards, following recipes, portion control, and presentation guidelines.
•    Maintain consistency in the taste, appearance, and quality of all pastries served.

Menu Development:
•    Collaborate with the Executive Chef and culinary team to create seasonal menus with innovative and visually appealing pastry offerings.
•    Experiment with new ingredients, techniques, and trends in pastry to keep the menu fresh and exciting.
•    Design and present new pastries and desserts for special events, seasonal promotions, and à la carte menus.

Team Leadership:
•    Lead, train, and supervise the pastry team, ensuring that all team members adhere to the hotel’s standards, procedures, and health and safety regulations.
•    Provide hands-on coaching and mentorship to junior pastry staff.
•    Manage the scheduling and workload of the pastry team to ensure efficiency and productivity during peak service hours

Inventory and Cost Control:
•    Monitor and manage the inventory of pastry ingredients, ensuring timely ordering of supplies and minimizing waste.
•    Work within budgetary constraints to optimize ingredient usage and minimize food costs while maintaining quality standards.
•    Keep track of stock levels and ensure proper storage to maintain ingredient freshness.

Health and Safety Compliance:
•    Ensure compliance with food safety regulations, cleanliness standards, and proper handling of food products.
•    Maintain a clean and organized pastry kitchen, adhering to hygiene standards at all times.
•    Ensure all equipment is properly maintained and used in accordance with safety protocols.

Guest Interaction and Custom Orders:
•    Collaborate with front-of-house staff to provide exceptional guest experiences by offering personalized dessert options for special requests or dietary needs.
•    Respond to guest inquiries about pastry and dessert options, providing detailed information when necessary.

Event and Special Occasions:
•    Plan and execute the pastry section for special events, banquets, and seasonal celebrations.
•    Coordinate with the events and catering teams to ensure pastry offerings align with event themes and expectations.

What we need from you
 

Education
•    High School certificate or equivalent
•    Fluent English writing and speaking 
•    Angolan or holding a residence card is a plus
 

Experience

•    1-2 years’ experience a similar position or a related field with a proven track record of success.
•    Experience in a 5-star luxury hotel company is essential.

Required Qualifications:

•    Proven experience as a Pastry Chef or in a similar role within a luxury hotel or high-end restaurant.
•    Culinary diploma or equivalent qualification from a recognized culinary school.
•    Strong knowledge of pastry techniques, baking methods, and dessert presentation.
•    Ability to create innovative, high-quality pastries that align with the restaurant’s concept and brand.
 

Skills
•    Leadership and team management skills, with experience leading a team in a high-pressure environment.
•    Strong organizational skills and attention to detail.
•    Excellent creativity and artistic skills in pastry design and presentation.
•    Ability to work in a fast-paced environment while maintaining consistency and quality.
•    Familiarity with health and safety regulations in the kitchen.

Personal Attributes

•    Passionate about pastry and dessert creation, with a keen eye for detail.
•    Strong communication skills and the ability to collaborate with various kitchen and front-of-house teams.
•    Ability to handle pressure and work to tight deadlines during busy service periods.
•    Proactive, reliable, and able to work independently with minimal supervision.
 

Working Conditions:

•    Must be able to work evenings, weekends, and holidays as required.
•    Ability to stand for long periods and lift heavy items (e.g., large mixers, trays, etc.).
•    Work in a fast-paced kitchen environment with the potential for high levels of stress during peak hours.