Chef Pastry
Core
Execute high-standard food preparation, service, and hygiene operations in a luxury resort kitchen, ensuring consistency in quality, taste, and presentation while managing kitchen staff and inventory.
Role type
Chef de Partie (Pastry/Sweet Kitchen)
Builds
Restaurant and banquet food service, including seafood and local/global fusion dishes
Domain
Luxury hospitality / Fine dining
Deliverable
product features
Required skills
Food safety and hygiene compliance, portion control and waste management, kitchen equipment maintenance, staff scheduling and supervision, menu planning and recipe card updates, inventory and store management, multi-tasking in high-pressure environments
Preferred skills
5-star or luxury brand experience, culinary school certification, multilingual communication, leadership and training abilities
Technologies
Bain Marie, hot and cold cabinets, deep freezers, steamers, slicers, mixers, blenders, woks, pots, pans
Responsibilities
Coordinate restaurant and banquet food production duties; monitor food quality, temperature, and visual presentation; enforce portion control and minimize waste; ensure strict adherence to hygiene and sanitation standards; supervise staff schedules and punctuality; maintain kitchen equipment and report issues; update menu recipe cards and plan promotions
Seniority
Mid-level, hands-on IC