Position Overview: Pastry Chef

To lead and collaborate with the kitchen team in producing consistently high-quality pastry and dessert items across all outlets. This role emphasizes teaching and practicing best-in-class techniques for portion control, quality assurance, waste reduction, and creative product preparation. The Pastry Chef plays a key role in delivering memorable dining experiences that reflect our commitment to empowerment, innovation, and community.

Our Vision is to be leaders in creating experiences and properties that escape the ordinary.
Our Purpose is to make the day better for ourselves, each other, our group, our customers, and our communities. We do this by living our values of empowerment, possibilities, and community, and achieve our Vision and Purpose by delivering on our strategic goals:

Our Goals

• Grow revenue above market
• Maximise assets
• Drive business transformation

Our Values

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection

Key Accountabilities

• Ensure the consistent preparation and presentation of high-quality pastry and dessert products in all hotel outlets.
• Plan, prepare, and execute a range of baked goods, desserts, confections, and specialty items for daily service and special events.
• Demonstrate expert knowledge of recipes, techniques, and trends in pastry arts.
• Maintain high standards of food quality and quantity with strong attention to portion control and cost efficiency.
• Oversee the proper storage and handling of pastry ingredients and baked goods, ensuring compliance with hygiene and safety regulations.
• Ensure cleanliness, sanitation, and organization of all pastry workstations and kitchen areas.
• Create and garnish plated desserts, pastries, and specialty items in line with presentation standards.
• Collaborate with chefs and kitchen staff to develop and refine dessert menus and seasonal offerings.
• Manage inventory, including ordering and requisitioning of pastry-specific ingredients and equipment, in accordance with hotel policies.
• Adhere to all standard recipes and maintain consistency across all outlets.
• Support and mentor junior kitchen staff in pastry techniques and best practices.
• Maintain grooming and appearance in accordance with hotel standards.
• Foster a positive and respectful working environment within the culinary team.
• Comply with all hotel operational procedures and policies.
• Ensure full compliance with all WH&S (Workplace Health & Safety) standards.
• Monitor and protect all pastry equipment and ensure it is well-maintained.
• Participate in all required meetings and training sessions.
• Perform other duties as assigned by the Executive Chef or Sous Chef.