Head Pastry Chef

Minimum 2/3 years experience in a similar role with the hospitality industry or high-end restaurant group

The Role:
The Head Pastry Chef reports to the Corporate Chef and Executive Chef. S/he is responsible for
overseeing the quality of pastry products as well as inspecting all supplies, equipment, and work areas
to ensure company standards. S/he creates and develops unique food offerings that provide our
guests with a variety of selections of top-quality cuisine that represent the SUSHISAMBA brand.

Key Responsibilities & Job Duties:
▪ Is responsible for frequently communicating the status of all pastry production to the Executive
Chef
▪ Ensures the proper execution of all recipes and menu items
▪ Creates or implements seasonal menu changes, in conjunction with Chef
▪ Trains and educates front-of-house staff in shift meetings
▪ Maintains exceptional quality of food adhering to standards of excellence
▪ Identifies and defines business needs and implements solutions that may result in beneficial
changes in assigned operations, improvement in the operations impact or interaction with
customers, improvement in the operation’s ability to reduce or contain costs or generate
additional revenue
▪ Develops and implements customer service training programs as needed. Ensures that the
Pastry section supports the restaurant by providing outstanding service to guests and during
special events
▪ Directs the development and administration of controls for all phases of assigned outlets in
an economical and profitable manner while maintaining established standards
▪ Has solid knowledge of all pastry products as well as food and is able to skilfully apply culinary
techniques
▪ Ensures food quality is superior and takes action to correct any irregularities, with the
Executive Chef
▪ Anticipates guests’ needs, responds promptly, and acknowledges all guests
▪ Ensures all products are rotating on a first-first-out basis
▪ Properly labels and dates all products to ensure safekeeping and sanitation
▪ Maintains menu knowledge and attention to detail on plate presentation
▪ Exhibits a thorough knowledge, understanding, and application of all cooking techniques
▪ Assists Executive Chef, Sous Chef as needed in the execution of service
▪ Maintains production list to ensure efficient execution of service
▪ Conducts inventory on a regular basis to ensure proper par levels
▪ Works as a team, assisting employees and, above all, guests
▪ Effectively communicates with management, Executive Chef, Sous Chef, employees, and
guests
▪ Maintains complete knowledge of correct maintenance and use of equipment
▪ Maintains positive guest relations at all times
▪ Resolves guest complaints, ensuring guest satisfaction
▪ Monitors and maintains cleanliness, sanitation, and organization of assigned work areas
▪ Takes physical inventory of specified food items for daily inventory
▪ Ensures that each Kitchen work area is stocked with specified tools, supplies, and equipment
to meet the business demand
▪ Is aware of any shortages and makes arrangements before the item runs out
▪ Observes guest reactions and confers with service staff to ensure guest satisfaction
▪ Minimizes waste and maintains controls to attain forecasted food and labor costs
▪ Ensures that excess items are utilized efficiently
▪ Institutes cost control procedures and standards of performance. Administers scheduling
programs to ensure the highest service levels with maximum productivity
▪ Counsels, guides, trains, and instructs assigned personnel in the proper performance of their
duties
▪ Works with manual and automated systems and develops or implements procedures, formats,
budgets, testing, training, and documentation
▪ Develops and modifies operating standards and procedures when necessary
▪ Provides project leadership and project management as assigned
▪ Acts immediately on all customer complaints and takes corrective action as needed
▪ Oversees personnel changes in assigned outlets including hiring, promotions, demotions, and
release of personnel; Recommends wage and salary adjustments for personnel within
established limits
▪ Assists in the development of menu items, wine lists, and their pricing as required
▪ Other duties and responsibilities as assigned

Minimum Qualifications
▪ At least 3-5 years of Pastry experience
▪ Able to work long and flexible hours
▪ Ability to stand during an entire shift
▪ Ability to exert up to 15 kg of force occasionally, and/or 10 kg of force frequently or constantly
to lift, carry, push, pull, or otherwise move an object
▪ Excellent interpersonal, customer service, communication, team building, and problem-solving
skills
▪ Ability to coordinate multiple tasks at once with minimal direction
▪ Ability to compile, compute, and analyse pertinent data needed for reports
▪ Ability to implement strategic visions and plans into day-to-day operations
▪ Able to work independently and as part of a team. Must possess a high level of maturity,
dependability, and punctuality
▪ Able to deal effectively with diverse departments and have the flexibility to work in an ever-changing environment
▪ High standard of personal hygiene
▪ Friendly, outgoing and flexible
▪ Used to working in a pressured environment

Send your updated CV to: [email protected]