Pastry Chef

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Ghana - Accra

DescriptionPlan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.\n

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Key Responsibilities\nAssist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.\nAssist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.\nDevelop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nInspect daily, all fresh food received to ensure a high quality is maintained.\nInspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.\nCheck on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.\nLiaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.\nPlan the duty rosters on weekly basis.\nEnsure the proper purchasing request, store requisitioning and controlling of supplies.\nWork with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nCoach, counsel and discipline staff, provide constructive feedback to enhance performance.\nWork with Executive Pastry Chef in the preparation and management of the department’s budget.\nDemonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.\nMaintain a hygienic kitchen and personal hygiene.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.\nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP.\n


Skills, Knowledge & Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) \nMinimum 5 years in kitchen management role, preferably with an international 5* Hotel chain\nMinimum 10 years (pastry) kitchen experience with a minimum of 2 years in Europe\nExperience in the retail sector is beneficial\nBanqueting experience is preferred\nKnowledgeable of food safety regulations.\nThorough knowledge of bakery/ pastry methods, procedures.\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\nAbility to operate computer and office equipment.\nProficiency in Microsoft Office.\n