Job Title: Pastry Chef ( for Abroad employment / Palau Country) Job Overview: A Pastry Chef in the hotel industry is responsible for overseeing the pastry and baking department, creating a variety of baked goods, desserts, and confections, and ensuring high-quality and visually appealing offerings for guests. Key Responsibilities: Menu Development: Create and develop a diverse and innovative pastry menu in collaboration with the executive chef. Stay updated on industry trends and incorporate new techniques and ingredients. Production and Baking: Oversee the preparation and baking of a variety of pastries, desserts, and breads. Ensure consistency in taste, texture, and presentation of all pastry items. Recipe Standardization: Develop and standardize recipes for consistent quality and portion control. Ingredient Management: Source and select high-quality ingredients for pastry production. Manage inventory and control costs through effective ingredient usage. Quality Control: Implement and maintain quality control procedures for all pastry items. Conduct regular tastings and inspections to uphold standards. Kitchen Supervision: Supervise and train pastry staff, including bakers, decorators, and assistants. Ensure a clean and organized pastry kitchen, adhering to health and safety standards. Creativity and Presentation: Showcase creativity in designing and decorating pastries for visual appeal. Collaborate with other culinary professionals to create visually stunning dessert displays. Event Planning: Collaborate with the events and catering team to plan and execute pastry offerings for special events. Customize pastry options for weddings, banquets, and other occasions. Adherence to Standards: Adhere to hotel and industry standards for food safety, sanitation, and hygiene. Ensure compliance with local health department regulations. Cost Management: Work within budgetary constraints, controlling costs without compromising on quality. Monitor and report on pastry department expenses. Continuous Learning: Stay updated on new techniques, trends, and developments in pastry and baking. Attend workshops or training programs to enhance skills and knowledge. Qualifications: Culinary degree or equivalent certification in pastry arts. Proven experience as a Pastry Chef, preferably in a hotel or upscale dining environment. Strong creativity and artistic skills in pastry design and presentation. Knowledge of a wide range of pastry techniques, including baking, decorating, and plating. Leadership and team management skills to guide and motivate pastry staff. Excellent organizational and time-management abilities. Understanding of health and safety regulations and sanitation practices. Flexibility to work irregular hours, including evenings, weekends, and holidays.