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1 Hilton Pastry Chef Job

Pastry Chef

2-3 years

Bangalore / Bengaluru

1 vacancy

Pastry Chef

Hilton

posted 6mon ago

Job Role Insights

Flexible timing

Job Description

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function.
What will I be doing
  • Assist the Director of Culinary with the planning of dessert menus and food promotions.
  • Control standards of food production and presentation throughout the hotel.
  • Examine goods and quality of received goods.
  • Ensure the Cooks follow standard recipes and methods of preparation.
  • Inform the Director of Culinary immediately of bad products.
  • Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
  • Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment.
  • Work closely with the Director of Culinary.
  • Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
  • Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
  • Liaise with banquet department and outlet manager on guests comments and follow up with necessary action.
  • Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
  • The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
  • Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
  • Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
  • Maintain all HACCP aspects within the hotel operation.
  • Train all staff on the correct usage of all equipment, tools and machines.
  • Focus on constant improvement of training manuals and SOPs.
  • Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
  • Work on off-site events when tasked.
  • Complete tasks and jobs outside the kitchen areas when requested.
  • Assist with inventory taking.
  • Knowledgeable about hotel s occupancy, events, forecasts and achievements.
  • Work on new dishes for food tastings and photo taking.
  • Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
  • Learn and adapt to changes.
  • Be receptive to constructive feedback.
  • Maintain at all times a professional and positive attitude towards team members and supervisors.
  • Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
  • Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
  • Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
  • Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
  • Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
  • Prepare the necessary work orders for the Engineering department.
  • Monitor food quality and quantity to ensure the most economical usage of ingredients.
  • Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
  • Select team members who display qualities and attributes that reflect the department standards.
  • Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
  • Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
  • Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
  • Attend communication meetings and ensure all assigned team members receive this communication.
  • Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
  • Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
  • Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations.
  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
  • Carry out any other reasonable duties and responsibilities as assigned.
What are we looking for
  • High School graduate.
  • 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
  • Good command in English, both verbal and written to meet business needs.
  • Up to date with sanitation classes.
  • Possess a valid health certificate.
  • Knowledgeable in HACCP.
  • International work experience.
  • Work experience in similar capacity with international chain hotels.
  • Technical education in hospitality or culinary school preferred.

Employment Type: Full Time, Permanent

Read full job description

Prepare for Pastry Chef roles with real interview advice

People are getting interviews at Hilton through

(based on 10 Hilton interviews)
Campus Placement
Company Website
Job Portal
Referral
30%
20%
20%
10%
20% candidates got the interview through other sources.
Moderate Confidence
?
Moderate Confidence means the data is based on a sufficient number of responses received from the candidates

What Pastry Chef at Hilton are saying

Pastry Chef salary at Hilton

reported by 2 employees with 14-16 years exp.
₹114 L/yr - ₹126 L/yr
1734% more than the average Pastry Chef Salary in India
View more details

What Hilton employees are saying about work life

based on 493 employees
68%
50%
44%
90%
Flexible timing
Rotational Shift
No travel
Day Shift
View more insights

Hilton Benefits

Cafeteria
Free Food
Job Training
Soft Skill Training
Health Insurance
Free Transport +6 more
View more benefits

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