Head Pastry chef - Belfast, United Kingdom - Titanic Hotel Belfast

Description

JOB DESCRIPTION

TITLE: Head Pastry Chef

DEPARTMENT: Kitchen

RESPONSIBLE TO: Head Chef, Assistant Executive Head Chef

RESPONSIBLE FOR: Pastry Chef, Commis Chefs

Job Purpose

To ensure the smooth and efficient running of the Section for which you are responsible. To implement and maintain a high standard of hygiene. To produce food to the required standard – following all of the published specifications and standard.

Main Responsibilities/Key Tasks

As a Head Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Assistant Executive Chef to deliver an excellent Guest experience. A Head Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

· Run the pastry section of the kitchen

· Report to the Executive Head Chef for the Pastry Section

· Ensure excellent quality throughout the dessert offerings

· Bring creativity to the pastry offerings

· Supervise Pastry Chef and coordinate all pastry and dessert preparation and presentation

· Plan production to facilitate daily requirements

· Develop appropriate seasonal menu offerings

· Manage food cost controls to contribute to Food and Beverage revenue

· Ensure compliance with food hygiene and Health and Safety regulations

· To maintain a high standard of Kitchen cleanliness and hygiene practice.

· To report equipment faults and defects.

· To attend all relevant training as and when required.

· To show willingness to take on additional responsibilities when necessary.

· Familiarise yourself with our Core Values TITANIC which link to the desired behaviours that we expect all our employees to display

· To have a thorough knowledge of and adhere to the law with regard to the following company regulations:

· Fire regulations and procedures

· Health and safety regulations

· First aid procedures

· Food hygiene regulations

· To be attired correctly at all times and to maintain a high standard of personal hygiene and cleanliness.

· To undertake special duties or work outside the normal daily/weekly routine but within the overall scope of the position at the request of the Executive Head Chef/General Manager/Deputy General Manager.