Pastry Chef

Job description

Key tasks

Sofitel Wellington is looking for a Pastry Chef to join Jardin Grill to work alongside our dedicated team and become an integral member of this professional kitchen brigade.This role will assist the Sous Chef & Executive Chef in training and motivating the team, ensuring each section of the kitchen is running to the correct standard. You will assist the Team in running the passé and working alongside all sections within the kitchen, ensuring consistency and quality with every dish.

Our people have a unique passion for delivering excellence to the highest standard. We look for people who aspire to learn new skills, are loyal, committed and wish to grow and develop within an inspiring culture. This is an excellent opportunity to work with a driven and passionate team focused on providing a quality experience.

POSITION OVERVIEW

To ensure all the pastry products are up to standard.

To implement safe food techniques in line with current Health and Hygiene regulations.

To present consistent and quality pastry products at all time.

KEY RESPONSIBILITIES/ DUTIES

Responsible for the overall operation of the pastry department
Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
Coordinate food production and kitchen brigade to met food preparation and service requirements.
Ensure all food produced is in line with kitchen recipes and standards.
Check all food is stored and handled as per current food health and hygiene regulations.
Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
Do not divulge any Hotel or guest information either during or after employment with the company.
Responsible of providing high tea at any time whilst on shift.
Responsible for items in pastry kitchen, food control, food cost, staff supervision, creating menus
To ensure that all employees provide a friendly, courteous and professional service at all times.
To assist in the training of employees, making sure that they have the skills necessary to perform their duties in the most productive way.
To attend training sessions and meeting as and when required.
To conduct and/or contribute to regular Hotel and Department Meetings.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
Any other reasonable request as required by Hotel Management.

The ideal candidate will:

- Have previous experience working in the kitchen of a luxury restaurant

- Have experience in leading, supervising and training a team

- Be able to communicate effectively with colleagues and managers

- Demonstrate a passion for attention to detail and excellence

- Be career focused with ambition to learn and develop

Applicants for this position should have NZ residency or a valid NZ work visa.

Sofitel Luxury Hotels is the premium hotel brand of Accor. Sofitel Luxury Hotels are located in the world's leading business and holiday destinations, appealing to both Corporate and Leisure clients equally.