General Job Role
Responsible for preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centrepieces and special request items etc.

Job Role

• Create unique baked goods based on hotels specifications/instructions
• Ensure that the kitchen is clean at all times
• Developing creative customized cakes and baked goods for banquets and weddings
• Maintain stock of sample pastries that can be presented
• Meet with guests reserving banquet halls to discuss specific baking needs and any special requests/ occasions
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and
  tools only as intended, properly and safely
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and
  other information pertinent to the job performance
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Check production schedule
• Establish priority items for the day
• Prepare all menu items following recipes and yield guides, according to departmental standards
• Apply the recipes given by the CDP and Executive Chef
• Be quality driven in the Food and Beverage operation in order to guarantee the highest level of
  productivity within the organization
• Stay updated with the developments of Food & Beverage trends and make appropriate
  suggestions to the Chef de Partie and Executive Chef
• Train and supervise a kitchen trainee
• React promptly and efficiently to Chef de Parties’ comments regarding guest complaints
• Understand all food and beverage items offered including ingredients, methods of preparation and
  proper service
• Ensure correct and consistent service techniques for daily meal preparation demonstrated by the
  Executive Chef
• Control usage of all food and beverage
• Control the daily operation ‘mise en place’ for the designated section and the work delegated
  to the trainees
• Prepare operational tasks with the assistance of the Chef de Partie
• Ensure that garbage is disposed and recycled according to the environmental policy
  as set by Management and the Cyprus Law
• Ensure that disciplinary action is reported to the upper management according to hotel policies
• Delegate responsibilities to trainees when applicable
• Ensure that a safe, hygienically fit working environment for all restaurant employees and guests is
  maintained at all times and report any concerns or faults immediately to the Chef de Partie
• Identify training and development needs for staff
• Follow the Grooming Policy, maintain a high standard of personal hygiene and ensure that this
  is followed and adhered by all Staff assigned to you in the designated outlet
• Give your support and knowledge to the other cooks
• Observe daily conditions of all physical facilities and equipment in the kitchen, make
  Recommendations for improvements to the Chef de Partie
• Attend daily meetings with the Executive Chef when required
• Comply with and communicate company policies, standards and procedures to staff and
  ensure staff operate within company policies
• Adhere to Hotel’s standards, policies and procedures and to have a complete understanding
  of the policies; including Fire, Hygiene, Health & Safety
• Ensure that duties are carried in an honest and ethical way by abiding the Hotels’ rules and
  regulations and the Cyprus Law
• Perform any other relevant duties assigned by the CDP & Executive Chef

Duties & Responsibilities

• Ensure that the hotel maintains the best possible reputation for its culinary products
• Ensure your knowledge and support is given at all times
• Maintain the recipe library and plate
• Specifications showed by the Executive Chef
• Keep designated area clean at all times
• Have a brief knowledge of the actual food cost
• Understand and lead the trainees to control the use of products and equipment
• Check store supplies on a daily basis for quality and freshness
• Be fully involved in all forms of training within the kitchen
• Be able to control waste and chemicals

Requirements

• Previous experience as a Pastry Cook A or B a 5* Hotel or fine dining environment
• Smooth and organized running of all outlets according to the standards set by the management
• Follow the given guidelines in recipes strictly; keep the Chef de Partie’s comments in mind
• Check the cleanliness stewarding areas’
• Quality and presentation of all food menus as shown by the Chef de Partie
• Compliance with rules and regulations and adequate disciplinary policies reported to upper
  management level
• Quality and consistency application of the HACCP program
• Degree/Diploma in the Hospitality Industry or Culinary Arts

Applicable Manuals/Policies

• Employees’ rules and regulations/ Staff Handbook
• Standard operating procedures (SOPs)
• Hotel’s Fire, Health & Safety Policies
• Hotel’s Corporate Social Responsibility Policy

An attractive remuneration package will be offered to successful candidates.

All applications must include a personal CV and should be sent to: [email protected]

All CVs will be treated confidentially in accordance with data protection legislation.