Description
You will be responsible for supervising the operation of the pastry department, ensuring excellence in production, quality, presentation, and standardization of products according to hotel standards.
You will lead and develop the team, organize production routines, and monitor processes to ensure efficiency, food safety, and compliance with good practices.
Key responsibilities include:
- Supervising and guiding the pastry team, distributing activities, and monitoring production execution
- Ensuring quality standards, flavor, texture, finish, and product presentation
- Monitoring dessert, cake, sweet, pasta, bread, and other pastry preparations production
- Ensuring technical sheets, recipes, portion sizes, and established standards are followed
- Planning and organizing production according to occupancy, events, banquets, and hotel demands
- Controlling ingredient usage, avoiding waste, and contributing to cost optimization
- Monitoring stock, validity, storage, and proper conservation of products and raw materials
- Ensuring hygiene standards, food safety, and good handling practices are met
- Maintaining organization, cleanliness, and conservation of equipment and work environment
- Supporting the development of new products, recipes, and presentations, following pastry trends
- Promoting team technical development, sharing knowledge, and encouraging good practices
- Collaborating with kitchen leadership and other areas to ensure integration and smooth operation
- Contributing to a differentiated gastronomic experience, focusing on details that convey quality and refinement in guest delivery
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