Executive Pastry Chef
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Key skills for this role
About the Role
Hilton is seeking an Executive Pastry Chef to manage daily pastry production, supervise kitchen staff, and ensure high-quality food presentation. The role requires strong leadership, culinary expertise, and knowledge of HACCP.
Key Skills for This Role
Responsibilities
- Assist with organizing special events and special food promotions
- Participate in drafting concept ideas and menus for all special events and functions
- Supervise the kitchen in preparation and presentation of all food items in accordance with hotel standards
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends
- Maintain a hygienic kitchen and personal hygiene
- Assist in planning for future staffing needs and ensure departmental performance
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget
- Implement and practice HACCP
Requirements
- Extensive experience in pastry production and kitchen management
- Knowledge of HACCP and hygiene standards
- Strong leadership and team management skills
- Ability to control costs and manage budgets
Full Job Posting
Job Description
- As an Executive Pastry Chef, you’re not just managing the hotel’s daily pastry production – you’re spreading the light and warmth of hospitality by delivering memorable experiences.
Responsibilities
- Assist with organizing special events and special food promotions.
- Participate in the drafting of concept ideas and menus for all special events and functions.
- Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends.
- Maintain a hygienic kitchen and personal hygiene.
- Work with Superior and Director of People Services to ensure departmental performance and assist in planning for future staffing needs.
- Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented.
- Provide input for probation and formal performance appraisal discussions.
- Coach, counsel and discipline staff, providing constructive feedback.
- Approve leave after considering hotel occupancy.
- Work with superior in the preparation and management of the department’s budget.
Qualifications
- A passion for spreading the light and warmth of Hospitality.
- Acting with Integrity and always doing the right thing.
- Inspiring others through Leadership.
- A belief that Teamwork drives the best outcomes.
- A sense of Ownership and accountability.
- A focus on the Now, bringing urgency and discipline to every moment.
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