Pastry Chef

In accordance with the policies, procedures and standards of Filinvest Hospitality, under the direct supervision of the Executive Sous Chef, this position is responsible for the supervision and production of all items in the Kitchen.

Meets and Exceeds Customers' and Team Members' Expectations

• Establishes and communicates customer service objectives which support achievements of Timberland's Mission and Vision.

• Monitors customer service levels in operations and counsels employees with alternative methods of responding to customer requests.

• Determines customer delight level and needs by reviewing comment cards and talking to customers regularly.

• Provides staff with the skills training to be able to provide value-added service to customers.

Supervises and Participates in the Preparation of Food for Restaurants, Banquets, and Room Service

• Assures adherence to Filinvest Hospitality's standards of food quality, preparation, recipes and presentation.

• Supervises the proper setting up of each item on menus and ensures their readiness.

• Stores unused food properly to minimize waste and maximize quality.

• Assures smooth kitchen operation by coordinating with related Food and Beverage departments.

• Consults with individual outlet's supervisor about daily specials, rotation of products, and any upcoming special events.

• Prepares list of perishable items on a daily basis at each outlet to ensure proper rotation and utilization.

Controls Quantity

• Adjusts production according to projected covers using function sheets, etc.

• Plans and requisitions food as needed; discusses requisitions with the Executive Sous Chef.

• Controls food costs properly by maintaining accurate records of all food ingredients used.

Controls Quality

• Prepares and maintains recipe cards.

• Prepares market lists.

• Controls and oversees the seasonings, portions and appearance of food served in the operation.

• Obtains customer feedback.

Qualifications

• Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel and Restaurant Management, or related field.

• At least 3 years of supervisory experience in a hotel, resort, or restaurant kitchen.

• Strong knowledge of food preparation, kitchen operations, menu planning, and food cost control.

• Experience in banquet, restaurant, and room service operations.

• Knowledge of food safety, sanitation, and HACCP standards.

• Strong leadership, coaching, and team development skills.

• Excellent planning, organizational, and problem-solving skills.

• Excellent communication and interpersonal skills.

• Willing to work flexible schedules, including weekends and holidays.