As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef to deliver an excellent Guest and Member experience. A 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:

Your day-to-day:

• Assist in running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise 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

What we need from you:

• A minimum of 3 – 4 years as a Pastry Chef de Partie or Pastry Chef Experience with high-volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• Good communication skills and a Positive attitude
• Committed to delivering a high level of customer service
• Excellent planning and organizing skills
• Dedicated to the delivery of exceptional service and continuous improvement
• Ability to work a variety of shifts including weekends, days, afternoons, and evenings
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook