Pastry Chef

Job description

Key tasks

- Under the guidance and supervision of the Executive Chef and Executive Sous-Chef within the limits of established policies, procedures and Food & Beverage recipes, oversee and direct all aspects of Pastry operations and assist other kitchens to run their section efficiently.
- Supervise the function of all pastry kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Helps the Executive Chef and Executive Sous-Chef in all aspects of food production in Pastry.
- Trains, controls food preparation personnel.
- Controls sanitation and hygiene
- Perform according to set standards in Pastry to project an image of quality product

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Pullman: a new service attitude centered on proximity, sociability and sharing experience.
Ensure all staff embody the same mindset by developing each individual's sense of curiosity,
open-mindedness, interpersonal skills and sense of initiative.
Team spirit
Enthusiastic
Spontaneous and emphatic
Good listening skills and ability to anticipate
Good presentation, confident speaking skills
Dynamic
Sales oriented