Assistant First Pastry (Extra List) - InterContinental Mark Hopkins

Duties And Responsibilities

As Assistant Pastry Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards. 

The duties and responsibilities will include:

 

• Assist Executive Pastry Chef in Managing all aspects of the Pastry Kitchen. Supervise the preparation, baking and finishing of desserts, breads and baked goods in accordance with brand standards.
• Develop, test, and cost out new recipes and menu items for the Pastry Shop/Bakery. Maintain updated and accurate recipes and costing of all products prepared.
• Continually focus on the rejuvenation of pastries and constantly assess offerings to remain relevant and in line with Eat With Six Senses practices.
• Monitor sorting of food and material waste for efficient food wastage removal for composting.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Instill a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the Resort.
  
   

Qualifications

To execute the position of Assistant Pastry Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results.