Pastry Chef at Ibis

Job Summary

• We are seeking a highly motivated and detail-oriented Accountant to join our team.
• As an Financial Accountant, you will be responsible for managing financial information, preparing and analyzing financial reports, and ensuring compliance with accounting standards.
• Your strong analytical skills and attention to detail will be crucial to this role, as you will be responsible for identifying and resolving discrepancies and recommending improvements to our financial processes.

Responsibilities

• The ability to produce all breakfast pastry items, i.e., brioche, croissants, etc. for all outlets, Room Service and Banquets.
• The ability to set-up all continental and breakfast pastries for Banquets.
• The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
• The ability to work with the Executive Chef and Assistant Pastry Chef in order to develop new items and ongoing development of skills and techniques.
• The ability to communicate regularly with the Executive Chef to achieve an excellent rapport throughout the food production department and in developing new menu items.
• The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• The ability to ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.
• The ability to ensure all equipment is in full working order.
• The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
• The ability to ensure an adequate supply of all products prepared on a timely basis.
• The ability to prepare exciting and appealing petit fours and mignardises.
• The ability to establish standard recipes and ensure the compliance with them.
• The ability to make show pieces as needed.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.

Requirements

• OND, HND or a Bachelor’s degree in Hospitality/ Hotel Management, Culinary Arts or any related field or a Professional Kitchen Apprenticeship
• Certification or training in Basic Cookery or a Chef’s Training Course
• Minimum of SSCE/NECO/GCE or its equivalents
• 2-3 years’ work experience in any hospitality organization
• Knowledge in use of pastry and bakery equipment and bakery operations
• Experience in a variety of products quality and in different types of cuisine.
• Polite, courteous and helpful.
• Able to prioritise requests effectively.
• Proven ability to work well with a large staff
• Must be organised and structured.
• Must have levels of initiative.