Pastry Chef at Fairmont Hotels & Resorts

Pastry Chef
Reporting to the Executive Chef the pastry Chef will coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events and outlets in a cost effective, safe manner to meet/exceed customer expectations and attract future business.

Duties include but not limited to:

1. Supervise the daily production of food for all the catered events; control food and labour costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
2. Supervise pastry kitchen employees, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline, as appropriate.
3. Analyze banquet event orders, plan and coordinate the functions with the catering staff to ensure the events meet/exceed customer expectations.
4. Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meet/exceed federal, state, corporate and franchise standards and regulations.
5. Assist in creation and planning of menus and implement changes to continue to attract business
6. Ensure all grooming, spot check and temperature control sheets are filled as required
7. Maintain consistent on the job training sessions for culinary colleagues
8. Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback   Strives to maintain & improve all food preparations & presentations
9. Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
10. Lead and manage the quality, quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
11. Develop new dessert, pastry and bread products
12. To assist in the recruitment and training of all new Pastry Cooks
13. Balance operational, administrative and Colleague needs

Your experience and skills include

1. Previous experience in a patisserie.
2. Ability to work in a remote area.
3. Wide knowledge and expertise in different types of pastry and techniques.
4. Creative and passionate about food and customer service
5. Able to work in a high-pressure environment
6. Excellent interpersonal and communication skills; a team player
7. diplomas/certifications from a recognized institution