Pastry Chef

Location: Worcester

High end property in the Boland (Worcester area) with onsite restaurants and a large wedding, conference & events footprint is currently recruiting for a strong Pastry Chef de Partie or Junior Pastry Sous Chef.

We are seeking a highly skilled and experienced candidate, that will excel in high pressure environment, be capable of handling large numbers of guests, and demonstrate expertise in baking pastries and artisanal breads.

Responsibilities:

Oversee the daily production of pastries and artisanal breads, ensuring consistent quality and presentation to meet the standards of our 5
* restaurant.
Demonstrate the ability to handle large baking volumes during peak periods, efficiently meeting the demands of our guests.
Coordinate with various outlets within the restaurant to ensure a steady supply of fresh pastries and breads
Expertise in baking croissants and a variety of artisanal breads
Lead and mentor pastry and bakery staff, providing training and support to maintain a skilled and motivated team.
Efficiently manage multiple tasks, including pastry production, inventory management, and staff supervision.
Plan to meet demand and maintain smooth operations.
Demonstrate quick thinking and problem-solving skills to address any challenges that arise during baking or service.
Collaborate with the culinary team to create innovative and seasonal pastry menus
Uphold the highest standards of pastry quality, ensuring that all products meet our 5
* standards.
Ensure compliance with health and safety guidelines, sanitation standards, and food handling practices.

Requirements:

Grade 12 & a formal qualification.
Proven experience as a Pastry Chef and Baker in a high-volume, 5
* restaurant or luxury hospitality establishment.
Exceptional baking skills, with a particular emphasis on crafting excellent croissants and artisanal breads.
Strong leadership and communication skills, with the ability to guide and inspire staff.
Ability to work under pressure and deliver exceptional results during busy periods.
Multi-tasking abilities and excellent organizational skills to manage pastry production and staff effectively.
Teaching and training abilities to develop the skills of junior pastry chefs and bakery staff.
Creativity and passion for pastry arts
Knowledge of food safety and sanitation regulations.