Pastry Chef/CDP-Luxury 5* Lodge

SUMMARY:

1. Pastry and Dessert Preparation
   
   • Create a variety of baked goods, pastries, and desserts for daily service, special events, and guest requests.
   • Ensure consistency in taste, presentation, and quality.
2. Menu Planning and Innovation
   
   • Develop and update dessert menus based on seasonality, guest preferences, and lodge themes.
   • Innovate new recipes and presentation ideas to enhance the culinary offering.
3. Ingredient Management
   
   • Monitor stock levels of pastry ingredients; order supplies as needed while minimizing waste.
   • Ensure freshness and proper storage of all ingredients.
4. Quality Control
   
   • Maintain high standards of food safety, hygiene, and presentation in all pastry and baking operations.
   • Conduct regular quality checks on ingredients and finished products.
5. Team Supervision and Training
   
   • Lead and train pastry assistants or junior bakers, ensuring efficient kitchen workflow and adherence to recipes.
   • Support cross-training efforts with other kitchen staff when needed.
6. Event and Special Order Preparation
   
   • Prepare custom cakes, plated desserts, and themed pastries for weddings, events, and guest celebrations.
7. Kitchen Coordination
   
   • Work closely with the Executive Chef and kitchen team to align pastry service with overall meal planning and timing.
8. Cost Control and Inventory
   
   • Track usage, manage portion sizes, and control costs without compromising quality.
9. Health and Safety Compliance
   
   • Follow all hygiene regulations and ensure cleanliness of pastry prep areas and equipment.
   • Maintain up-to-date knowledge of food handling standards.
10. Guest Interaction (if applicable)

• Occasionally present or explain desserts to guests, especially for tastings or special events.

POSITION INFO:

1. Pastry and Dessert Preparation
   
   • Create a variety of baked goods, pastries, and desserts for daily service, special events, and guest requests.
   • Ensure consistency in taste, presentation, and quality.
2. Menu Planning and Innovation
   
   • Develop and update dessert menus based on seasonality, guest preferences, and lodge themes.
   • Innovate new recipes and presentation ideas to enhance the culinary offering.
3. Ingredient Management
   
   • Monitor stock levels of pastry ingredients; order supplies as needed while minimizing waste.
   • Ensure freshness and proper storage of all ingredients.
4. Quality Control
   
   • Maintain high standards of food safety, hygiene, and presentation in all pastry and baking operations.
   • Conduct regular quality checks on ingredients and finished products.
5. Team Supervision and Training
   
   • Lead and train pastry assistants or junior bakers, ensuring efficient kitchen workflow and adherence to recipes.
   • Support cross-training efforts with other kitchen staff when needed.
6. Event and Special Order Preparation
   
   • Prepare custom cakes, plated desserts, and themed pastries for weddings, events, and guest celebrations.
7. Kitchen Coordination
   
   • Work closely with the Executive Chef and kitchen team to align pastry service with overall meal planning and timing.
8. Cost Control and Inventory
   
   • Track usage, manage portion sizes, and control costs without compromising quality.
9. Health and Safety Compliance
   
   • Follow all hygiene regulations and ensure cleanliness of pastry prep areas and equipment.
   • Maintain up-to-date knowledge of food handling standards.
10. Guest Interaction (if applicable)

• Occasionally present or explain desserts to guests, especially for tastings or special events.