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An exciting role for someone who is looking for the next step in their career and that has a creative flair and precision/attention to detail. The following list of duties, in conjunction with the kitchen checklist, is not exhaustive and serves as a guide to the main tasks to be undertaken, in addition to any others issued from time to time.
SENIOR PASTRY CHEF
1. To ensure the smooth operation of the pastry kitchen.
2. To assist in training, supervising, and developing junior team members.
3. To assist with menu planning, creating new recipes/menus, and staying up-to-date with current trends.
DUTIES AND RESPONSIBILITIES GENERALLY IN THE KITCHEN DEPARTMENT
1. To always be aware of potential health and fire hazards and to conduct yourself and others in a safe and proper manner.
2. Maintain the required standard of personal hygiene.
3. To prepare and cook food to the required standard, emphasizing continual improvement and innovation.
4. To practice the correct basic skills learned at college and/or in the work environment.
5. To store and label food properly and use food in strict rotation.
6. To ensure equipment and utensils are clean and in good working order, reporting any faults.
7. To assist junior staff with their development and advancement.
8. Making and serving items from the snack, lunch, afternoon tea, and dinner menus.
Skills and Experience Required:
* Ability to work effectively under pressure.
* Good communication skills.
* Creativity and pride in dish presentation.
* Experience in pastry.
* College qualification and food safety certification are beneficial.
Working Pattern
5-day week on a rota basis, including weekends and bank holidays. Straight shifts with the following times: 7:00am-3:30pm, 9:00am-5:30pm, 11:00am-7:30pm, 1:30pm-10:00pm.
Benefits:
Career development opportunities, share of gratuities, access to pool and leisure facilities (including steam room, sauna, and gym off-peak), discounts on dining and accommodation (off-peak).
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