• In charge of the Pastry Kitchen operations in a 5* hotel, ensure that all operating equipment are maintained in good working condition
• Plan and oversee pastry and bakery production, inspect incoming produce to ensure proper storage and rotation
• In charge of creating, revising and costing of all the recipes, closely control of food cost, inventory and market lists
• Implement and reinforce all hygiene and safety procedures according to hotel guidelines
• Supervise and carry out the production standards of all pastry & bakery items in all 4 F&B outlets according to the prescribed recipe and specifications
• Recruit and train pastry and bakery staff
• Maintain good team spirit in kitchens and other relevant areas
• Perform departmental administrative tasks, annual budgeting and cost control
• Manage 9 team members and report to Executive Sous Chef

• At least 8 years of culinary training and experience in pastry operations preferably in an international luxury hotel (work exposure in Asia is an advantage)
• Excellent food & beverage and menu planning knowledge
• Creativity, patience and stamina desired
• Strong interpersonal skills and exemplary leadership skills
• Good command of spoken and written English
• A motivational team player who has strong training skills
• Ability to maintain high level of food quality, consistency and hygiene even when under pressure
• Computer literacy

 Hong Kong