Prepare and produce a variety of pastries, desserts, breads, cakes, cookies, and other baked goods according to established recipes and presentation standards.
Assist in the preparation of pastry components such as creams, mousses, fillings, icings, glazes, sauces, and garnishes under the guidance of the Pastry Chef or Chef de Partie.
Accurately weigh, measure, mix, and bake ingredients while adhering to recipe specifications and production schedules.
Support the decoration and finishing of pastries and desserts, ensuring consistency in taste, appearance, and portion control.
Station Setup & Mise-en-Place
Organize and maintain a well-prepared pastry mise-en-place, ensuring all ingredients, tools, and equipment are ready for production and service.
Prepare ingredients in advance, including scaling, sifting, tempering, and portioning as required for daily operations.
Ensure all pastry products are properly labeled, dated, and stored in accordance with food safety and hygiene standards.
Maintain adequate stock levels of pastry ingredients and promptly communicate shortages to the Pastry Chef or supervisor.
Quality Control & Standards Adherence
Monitor the quality, freshness, and consistency of ingredients and finished pastry products, ensuring compliance with hotel standards.
Follow standardized recipes and production methods to maintain product consistency and minimize waste.
Assist in checking the quality and presentation of pastries and desserts before service or display.
Adhere to all food safety, hygiene, and HACCP procedures in the handling, preparation, and storage of food products.
Teamwork & Kitchen Support
Support senior pastry chefs during production and service periods to ensure the timely preparation and presentation of all pastry items.
Assist with buffet setups, dessert displays, and special event pastry requirements as directed.
Maintain cleanliness and organization of pastry workstations, equipment, utensils, and storage areas at all times.
Collaborate effectively with other kitchen sections to ensure seamless kitchen operations and guest satisfaction.
Participate in inventory counts, stock rotation, and waste control initiatives within the pastry department.
Qualifications
Diploma or Degree in Culinary Arts or Hospitality
3 - 5 years of hands-on kitchen experience in a professional setting
Previous experience in a 5 star or Premium hotel in a similar position
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff.
Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively.
Additional Information
Employee benefit card offering discounted rates in Accor worldwide.
Learning programs through our Academies.
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities.
Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction.
Working with a hotel rich in history and known for exemplary services while growing your career.