Pastry Chef

Job Description
Bacchus Co. Ltd in Malta is looking to recruit a Pastry Chef to join their team on a full-time basis. 

Main Function:
To prepare dessert items for banqueting, weddings (incl. wedding cakes), and the a la carte restaurant. The candidate will also be required to aid in the food preparation and execution of banqueting, weddings, and the a la carte restaurant.

Tasks: 

• Check the quality of raw and cooked food products to ensure that standards are met;
• Check the quantity and quality of received products;
• Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and likely number of customers;
• Determine how food should be presented, and create decorative food displays;
• Estimate amounts and costs of required supplies, such as food ingredients;
• Inspect supplies, equipment, and work areas to ensure conformance to established standards;
• Instruct cooks and other food preparation employees in the preparation, cooking, garnishing, and presentation of food;
• Monitor sanitation practices to ensure that employees follow standards and regulations;
• Order or requisition food and other supplies needed to ensure efficient operation.

 
Qualifications and requirements:

• ITS diploma or equivalent
• Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;
• Ability to motivate, develop, and direct people as they work and identify the best people for the job;
• Ability to manage one’s own time and the time of others

 
Competencies (in order of importance):

• Dependability – The job requires being reliable, responsible, and dependable, and fulfilling obligations
• Stress Tolerance – The job requires accepting criticism and dealing calmly and effectively with high-stress situations
• Leadership – The job requires a willingness to lead, take charge, and offer opinions and directions.
• Self-control – The job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations
• Attention to Detail – The job requires being careful about detail and thorough in completing work tasks.

 
Profile:

• Must be a team player & a role model to fellow staff
• Must have experience on a sous/pastry Chef level
• Must be hands-on
• Must be fluent in English and Maltese, other languages will be considered an asset
• Must be well-groomed and polite
• Must be customer-oriented.

Areas of Responsibility:

• Restaurant & Banqueting

 
To Liaise with:

• Management: Management, and other senior chefs on daily operational matters
• Staff: Supervisors, chefs, other food preparation employees, waiters & Cleaners

 
Specific duties and activities:

• Maximising all revenue opportunities through effective teamwork and development
• Serving all food as required by Bacchus standards and maintaining overall levels of courtesy, service, and cleanliness of the food and beverage areas.
• Assist chefs and other food preparation employees to run the operation and provide efficient and courteous service
• Is always responsible to supervise the staff
• To relieve other chefs on their days off
• To accept customer's complaints, be a good listener, solve such complaints in the most diplomatic way and report to management
• To receive and warmly greet guests where suitable
• To make sure that all food dishes served are according to menu specifications
• Must be familiar with all menu items, their preparation, their service procedure, and all accompaniments
• Must be critical and bring it to the attention of the management if the menu items are not properly prepared or not hot or cold as the case may be
• It is his/her responsibility to ensure that hot food is served on hot dishes and cold food served on cold dishes
• Must be familiar with the wine list and must be able to assist by suggesting wines that will complement the various items on the menu
• To make requisitions
• To cooperate with chefs and the staff to obtain a fine presentation of food and to prevent unnecessary delays in service
• To check daily the restaurant preparation, mise en place. No food preparation staff will sign out until a full check of the station has been completed to the satisfaction of the pastry/sous chef.
• To perform all duties assigned efficiently, technically correct, and in line with management goals ultimately achieving a high standard leading to total guest satisfaction.
• To carry out the “pre-opening briefing” including menu briefing before the commencement of each shift
• To attend regular meetings and training when requested.

Management:
Leadership:

• Lead subordinates successfully into productive working methods by setting an example

Communication: 

• Provide a two-way line of communication. Deal with day-to-day problems, including personal problems
• Deal with proposals and suggestions from restaurant staff, and report to management.

Organization: 

• Provide work plans
• Keep all records as required (such as stock takes, inventory lists, etc.)

Maintaining Standards:

• It is expected that the sous/pastry chef is fully aware of the company standards
• The sous/pastry chef is expected to know the job descriptions
• Ensure that the set standards are kept and staff work according to their respective job descriptions and time scedules  

Lines of Communication:

• Reporting Directly to management
• A very important member of staff requiring minimal supervision

 
Working conditions:

• The position is full-time and shifts may vary between lunch and dinner
• Very good pay package.