Job Description

POSITION PURPOSE:

The purpose of the Pastry Chef position is to oversee the creation and preparation of high-quality fine dining plated desserts, ensuring both exceptional taste and visual presentation. The role is essential in elevating the dining experience by crafting unique, innovative, and delicious Michelin rated plated desserts and petit fours.

JOB REQUIREMENTS:

• Lead the pastry team in creating innovative, seasonal desserts and pastries that complement the a la carte and private dining menus.
• Showcase strong expertise in pastry techniques, dessert creation, and artistic presentation.
• Prepare and present intricate, high-quality seasonal desserts, pastries, and breads, ensuring they meet Michelin-star level standards of excellence.
• Follow/create precise recipes and measurements to guarantee consistency in both taste and presentation.
• Oversee inventory management, ordering top-quality ingredients.
• Supervise and mentor junior pastry staff, fostering a collaborative and efficient work environment.
• Ensure strict adherence to food safety and health regulations in all aspects of food preparation.
• Demonstrate advanced skills in New American, French, and Italian desserts and pastry techniques.
• Experience with spun sugar and chocolate decorations is highly preferred.

QUALIFICATION STANDARDS

Experience:

3 years of experience as a Pastry Chef or Executive Pastry Sous Chef in a fine dining restaurant with moderate to high volume.

Education:

A minimum of 2 years of formal education in a pastry program, culinary arts association, or relevant non-degree course studies.

Other:

Additional language preferred. Additional duties as assigned by Manager.

How to Apply: Please submit your resume along with a portfolio or images of your plated desserts, highlighting your pastry artistry and plating skills, as well as any relevant certifications or achievements.

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