Pastry Chef

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• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• Responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.

• Russian speaking is a must
• Minimum 1-2 years previous experience within similar role
• Good communications skills
• Familiarity with food safety and sanitation regulations, as well as HACCP (Hazard Analysis and Critical Control Points) protocols.
• Visible, pro-active, personally involved in the operation with excellent organizational skills

Your team and working environment:

• You would be reporting to the Executive Chef

Competencies

• Strong leadership, interpersonal and training skills
• Excellent communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder, A motivator & self-starter