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Assist the executive pastry chef in managing the bakery kitchen, ensuring high standards of food quality, presentation and service for guests and associates.
key responsibilities- develop and implement culinary standards aligned with corporate strategy and hotel vision.
- drive culinary innovation and source public relations opportunities.
- train, mentor and manage the bakery team, conduct performance reviews.
- maintain haccp reports and ensure compliance with hygiene, health and safety standards.
- create seasonal menus for events, deli, bars and restaurants, including bespoke menus with the executive pastry chef.
- prepare standardized recipes with costing, technical and allergen sheets.
- monitor guest experience and associate performance in operation.
- collaborate with all departments to ensure seamless dining experience and address feedback.
- control budget, manage costs and support energy efficiency initiatives.
- promote diversity, equity and inclusion and uphold equal opportunity policies.
compensationannual salary indicative €35,000 – €40,000, final offer based on experience and qualifications.
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