Pastry chef

Job description

Company Description

Welcome to Sofitel Cairo Downtown, a new destination in the heart of Cairo, combining luxury, elegance, and French art de vivre, We are seeking a talented and innovative Pastry Chef to join our team. As a key member of our kitchen staff, you will be responsible for creating delectable desserts and pastries that delight our guests and uphold our reputation for excellence.

Job Description

Main Duties.

·  Oversee the pastry and bakery sections, ensuring high-quality production and presentation of all desserts and baked goods
·  Develop and implement new recipes and seasonal menu items, showcasing creativity and innovation in pastry arts
·  Manage food cost budgets, control inventory, and minimize waste while maintaining quality standards
·  Ensure compliance with food safety regulations, including HACCP procedures and health standards
·  Train, mentor, and supervise pastry team members, fostering a collaborative and goal-oriented work environment
·  Collaborate with other kitchen departments to create cohesive menu offerings and special event items
·  Monitor food quality and consistency to maintain the highest standards of presentation and taste
·  Assist in the creation of visually appealing food displays and decorative elements for various occasions
·  Stay current with pastry trends and techniques, continuously improving the dessert offerings
·  Participate in menu planning and pricing strategies to optimize profitability and customer satisfaction

Qualifications

·  Diploma in Culinary Arts or related field, with a focus on pastry and baking
·  Minimum of 2 years of experience as a Pastry Chef in a high-end hotel or restaurant setting
·  Proven expertise in creating a wide range of pastries, desserts, and baked goods
·  Excellent knowledge of HACCP and other food safety procedures
·  Strong leadership skills with the ability to motivate and manage a team effectively
·  Exceptional creativity and attention to detail in food preparation and presentation
·  Proficiency in menu development, recipe creation, and food cost management
·  Excellent organizational and time management skills
·  Strong problem-solving abilities and good judgment in high-pressure situations
·  Effective communication skills and the ability to work collaboratively in a fast-paced environment
·  Knowledge of current pastry trends and techniques, both local and international
·  Flexibility to work various shifts, including weekends and holidays as needed
·  Proficiency in English