Pastry Chef

Description and Requirement

Job Description

Under the direction of the Executive Chef/Executive Sous Chef and within the limits of established Sedona Hotel Yangon Policies and Procedures, assists in the direction of all aspects of the Food Production. Leads & promotes the desired work culture around the core value and Sedona Commitment and the brand ethos.

Assumes the duties and fully responsibilities on the section.

• Assists the Chef in the management of the day to day operation of the Food Production and informs the Executive Chef/Executive Sous Chef of major decisions taken,
• Controls and analyzes, on an on-going basis, the level of the following:
• Sales ,Costs,Issuing of food,Quality and presentation of food and beverage products
  Condition and cleanliness of facilities and equipment
• Assists the Executive Chef/Executive Sous Chef in planning and organizing successful Food and Beverage activities
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Attends and participates to other meetings as required by the administrative calendar
• Assists the Executive Chef/Executive Sous Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Assists the Executive Chef/Executive Sous Chef in setting Food Production and developing strategies, procedures and policies
• Assists the Executive Chef/Executive Sous Chef in determining the minimum and maximum stocks of all food, material and equipment
• Checking food quality in each section
• Conduct training according to analysis of Kitchen staff
• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cake cookies, pies, bread etc. following traditional and modern recipes.
• Able to produce all bake goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissant and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew hotel menuand engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Coordinates activities of cooks and workers engaged in food preparation.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baked ingridients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures .Attends all scheduled employee meetings and brings suggestions for improvement.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains cleanliness and organization in all work areas.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensure compliance with food hygiene and Health and Safety standards.
• Guide and motivate pastry assistants and bakers to work more efficiently.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
  
  Job Requirements
  
  
• Must be flexible in working hours &days, including the ability and willingness to work on weekends, public holidays and evenings, when operational needs arise, especially during important events and peak occupancy periods.
• 8 years above or 2 years in same position
• Diploma in culinary
• Minimum graduate in high school
• Ability to work well with others
• Ability to multi-task
• Adaptable and has the right attitude
• Ability to work under pressure
• Good communication skills
• Basic English an essential
• Friendly and has the positive vibes

Requirements