Pastry Chef

FILINVEST COMPANY : GRAFIK PINE HOUSE BAGUIO

POSITION SUMMARY :

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Pastry Chef responsible for creating, preparing, and presenting desserts and baked goods for the hotel and The Hay Diner restaurant. Your role involves artistic skill in the preparation of pastries, cakes, bread, and other confections, while ensuring high standards of taste, presentation, and quality. You will work closely with other kitchen staff to coordinate the dessert menu and contribute to the overall dining experience.

In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's pastry recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

• Prepare a variety of pastries, cakes, tarts, cookies, breads, and other baked goods according to established recipes and techniques.
• Create new and innovative desserts, considering seasonality and trends in the culinary world.
• Ensure consistency and high quality in the preparation, flavor, texture, and presentation of all desserts.
• Develop and design dessert and pastry menus that complement the restaurant or bakerys offerings.
• Experiment with new ingredients and techniques to create unique and appealing desserts.
• Collaborate with other chefs to ensure desserts pair well with the overall food menu.
• Use baking equipment such as ovens, mixers, and specialized pastry tools to prepare desserts and baked goods.
• Follow precise measurements and techniques for baking to achieve consistent results.
• Work with chocolate, sugar, and other specialized ingredients to craft decorative elements and intricate designs.
• Ensure that all desserts are presented in an appealing and artistic manner that enhances the dining experience.
• Create visually stunning and creative garnishes, using various decoration techniques (such as glazing, piping, or sugar work)
• Plans new menus and promotions to constantly provide quality choice of food in all outlets.
• Oversees / personally conducts training to staff on new menus. Generates team creativity for menu preparation

2. Food Quality- Ability to execute quality pastry products

3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

5. Food Safety and Sanitation- Ability to ensure that food being served is up to standard for safety and sanitation

6. Organization- Ability to organize kitchen procedures and processes necessary for task completion

7. Customer Handling- Ability to relate with customers that allows their needs to be addressed

8. Human Capital

9. OTHER DUTIES

10. GENERAL RESPONSIBILITIES

QUALIFICATIONS :