Last Updated: 2024/03/05

Company: Luxury Hotel Industry: Hotel Industry

Job Responsibilities:

• Responsible for designing and creating visually stunning artistic chocolate, sugar or icing paste show pieces display on different festive themes, pastry shop, buffets, room amenities and special events.

• Produce creative high-quality show pieces to enhance any culinary operations and ensure overall efficiency in show pieces display fabrication.

• Establish and maintain smooth work relationships in the kitchen, support in achieving all goals designated by the Executive Pastry Chef and Executive Pastry Sous Chef.

• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly.

• Coordinate functions and activities with the F&B department.

• Establish and maintain smooth work relationships in the kitchen.

• Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.

• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.

Job Requirements:

• Secondary school diploma or above; Bachelor degree in F&B management an advantage.

• Minimum of 10 years’ pastry experience with at least 5 years’ management experience at a 5-stars hotel.

• Highly knowledgeable in show piece making, must have strong pastry artist experience (international preferred) proven organizational skills.

• Fluent spoken and written English, Cantonese or Mandarin an advantage.

• Proficient in MS Office.