Reporting to the Pastry Chef, responsibilities and essential job functions include but are not limited to the following:

Guide and supervise the pastry team, ensuring efficient production and high-quality output across all outlets, including restaurants, banquets, and in-room dining.
Maintain consistency in taste, presentation, and quality of all pastry items, conducting regular quality checks and tastings.
Collaborate with the Pastry Chef to design and implement innovative dessert menus that reflect current trends and guest preferences.
Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
Maintain ongoing training and development of employees
Responsible for kitchen operation in absence of Pastry Chef
Work closely with other culinary departments and hotel staff to coordinate events, special occasions, and daily operations.
Ensure details of guest service are maintained to standards of Fairmont Hotels & Resorts
Maximize daily productivity of staff, managing daily staffing guidelines to align with actual business levels.
Prepare requisitions in a timely manner and to communicate with the Chef’s office regarding the bi-weekly food order.
Other related duties

Pastry Chef