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Executive Pastry Chef
Responsibilities:
- Manage pastry production schedules, ensuring that all tasks are completed accurately, on time, and in alignment with quality standards, while optimizing output and minimizing waste.
- Sustain optimal food costs by implementing strategic procurement practices and waste reduction initiatives.
- Identified and implemented new innovative baking techniques across preparation, tempering, baking, and decorating, continuously pushing the boundaries of creativity and quality in all pastry operations.
- Drive menu innovation, contributing to the creation of new pastry offerings by analyzing seasonal ingredients, market trends, and customer preferences.
- Lead and mentor the pastry department, providing clear direction and fostering a collaborative, high-performance environment that promotes productivity and creativity.
- Oversee training and development of team members, ensuring consistent performance while aligning individual growth with department objectives.
- Resolve operational challenges proactively, maintaining smooth kitchen operations and immediately addressing food safety concerns, while ensuring all documentation is current and compliant.
- Maintain the highest standards of production by ensuring that processes, quality measures, and deadlines are consistently met, with all pastry products adhering to presentation and taste expectations.
- Manage inventory levels, coordinating efficiently with procurement teams to ensure timely and accurate replenishment of supplies.
- Stay ahead of industry trends, continuously implementing best practices and innovative techniques to enhance department performance and the culinary offerings of the pastry team.
- Support additional tasks and special projects as directed by management, while maintaining DO & CO's high standards of excellence.
- Bachelor's degree in culinary arts preferred; a certificate in culinary arts, pastry-making, or a related field is a plus.
- Minimum of 4 years of experience managing a high-volume Pastry/Bakery kitchen, with proven leadership in supervising teams of 4+ members.
- Expertise in maintaining product quality, operational efficiency, and customer satisfaction.
- Strong knowledge of baking procedures, including ingredients, precise measurements, mixing methods, kitchen equipment, and baking times.
- Familiarity with trends in the catering industry is advantageous.
- Highly detail-oriented, organized, and self-motivated, with the ability to handle heavy workloads in fast-paced environments.
- Ability to reduce waste while consistently meeting production deadlines.
- A hands-on approach, with a strong sense of urgency in task execution.
- Flexible availability to work various shifts (days, nights, weekends, holidays).
- food safety standards.
- Proficiency in Microsoft Word, Excel, and Outlook, alongside excellent communication and interpersonal skills for effective collaboration across teams.
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