Pastry Chef

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Date Posted At Oct 10, 2023

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


  • Service Money Entitle
  • Duty Meal Provide
  • Uniform Provide
Experience Length
3 years
Work Level
Management level
Employment Type
Full Time
Sedona Hotels
View profile
Hospitality & Hotel
Company size
Founded in
Yangon, Yangon, Myanmar

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