Pastry Chef

Roles and responsibilities

• A proven track record as a Commis 1 or similar role, in a Luxury Hotel environment delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.
• A Culinary Degree or equivalent qualification is preferred, but not mandatory.
• Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.
• Exceptional Time Management and Multi-Tasking skills, and a Positive ‘Can-Do!’ attitude, even under pressure.
• Excellent Interpersonal Skills to engage effectively with fellow ‘FIVERs’ and other stakeholders.
• Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
  

Key Responsibilities

• Oversees the Preparation and Execution of a creative ‘FIVE-Styled’ menu, and ensures each dish is Hand-Crafted to Perfection.
• Fosters Collaboration amongst the Culinary Team to deliver a sensational Dining Experience that is coordinated seamlessly, ensuring Timely Service to our Guests.
• Upholds FIVE’s stellar reputation by meticulously adhering to Established Guidelines for portion sizes, presentation, and food quality.
• Contributes Proactively to the Development of new, curated dishes, menu items, and avant-garde food presentation techniques.
• Takes charge of ingredient Procurement and Handling, ensuring that only Fresh, Bespoke Ingredients are used in FIVE’s stunning Culinary Creations.
• Maintains a flawlessly Hygienic and Organised Kitchen Environment, strictly following Food Safety and Sanitation Standards, in keeping with our Industry-Leading Practices.
• Commits to Continuous Professional Development through attendance at Training Sessions and Workshops, staying ahead of the curve and knowledgeable about Global Trends.
• Champions the Team's Enthusiasm, Energy and Efficiency during bustling Service Periods and Special Events, embracing a Next-Level standard of Professionalism at all times.

Desired candidate profile

Culinary Skills

1. Knife Skills: Mastering different cutting techniques for various ingredients.
2. Cooking Techniques: Proficiency in methods like grilling, sautéing, baking, and sous-vide.
3. Flavor Profiling: Understanding how to balance flavors and create complex dishes.
4. Food Presentation: Ability to plate dishes attractively for visual appeal.

Knowledge of Ingredients

1. Ingredient Knowledge: Familiarity with various ingredients, their properties, and how they interact.
2. Seasonal Cooking: Knowing when ingredients are at their best and how to use them.
3. Culinary Terminology: Understanding professional cooking terms and jargon.

Time Management

1. Multitasking: Ability to handle multiple tasks efficiently in a fast-paced environment.
2. Preparation Skills: Organizing and prepping ingredients ahead of time to streamline cooking.

Creativity

1. Recipe Development: Innovating and creating new recipes or adapting existing ones.
2. Experimentation: Willingness to try new techniques and flavors.

Health and Safety

1. Food Safety Knowledge: Understanding proper food handling, storage, and sanitation practices.
2. Allergy Awareness: Being aware of common food allergies and dietary restrictions.

Business Acumen

1. Cost Control: Managing food costs and portion control to maximize profitability.
2. Menu Planning: Designing menus that are appealing and profitable.

Communication

1. Teamwork: Collaborating effectively with kitchen staff and front-of-house personnel.
2. Instruction Skills: Teaching and mentoring junior staff or apprentices.

Physical Stamina

1. Endurance: Ability to work long hours on your feet in a demanding environment.
2. Dexterity: Good hand-eye coordination and the ability to handle tools and equipment safely.

Developing these skills can greatly enhance a chef's ability to create delicious and memorable dishes while running an efficient kitchen.