Pastry Chef - Moxy

Think Hospitality•Miami Beach, FL

About The Position

Job Overview: As a Pastry Chef, you will be responsible for creating a wide variety of pastries and desserts to delight our guests. You will manage the pastry kitchen, ensuring high standards of quality and presentation. Your creativity and expertise will contribute to our establishment's reputation for excellence. Key Responsibilities: Dessert/Bakery Preparation: Develop and prepare a diverse selection of pastries, cakes, tarts, cookies, and other desserts. Follow recipes and create new ones to enhance the menu. Quality Control: Ensure that all pastries and desserts meet the highest standards of taste and presentation. Conduct regular taste tests and make necessary adjustments. Inventory Management: Order and manage ingredients and supplies, ensuring freshness and quality, including all Dairy product for the property. Maintain an organized and clean inventory Place order bases on business level and ordering budget. Kitchen Management: Oversee the day-to-day operations of the pastry kitchen. Supervise and train pastry staff and kitchen assistants. Creativity: Innovate and create new pastry items and seasonal specialties. Keep up with industry trends and incorporate them into the menu. Sanitation and Safety: Maintain a clean and sanitary work environment, adhering to food safety regulations and hygiene standards. Customer Interaction: Engage with guests when necessary, gathering feedback and ensuring their satisfaction with the desserts. Cost Control: Manage food costs and waste. Develop strategies to optimize ingredient usage and minimize costs while maintaining quality. Work with recipe costing softwares and keep the budget in line.

Requirements

Proven 5 years of experience as a Pastry Chef or in a similar role in a high-end bakery or restaurant.
Proven experience as an Pastry Chef focusing on chocolate, artisanal bread, and pastry.
In-depth knowledge of chocolate techniques, bread baking, and pastry arts.
Exceptional creativity and ability to develop unique and appealing pastry recipes.
Strong leadership and team management abilities.
Excellent organizational and time-management skills.
Ability to work well under pressure in a fast-paced environment.
Strong leadership and team management skills.
Experience in training and developing a team of pastry professionals.
Strong communication and interpersonal skills.
Ability to work in a fast-paced and high-pressure environment.
Food handler's permit or similar certification as required by local regulations.
Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions.
Ability to stand for long periods and lift heavy items as needed.
Manual dexterity to perform intricate decorating tasks.
Must be able to lift and carry at least 30 pounds.
Must have color vision and depth perception for food preparation and food presentation.
It is necessary to have ability to communicate within kitchen.
Occasionally required climbing stairs.

Nice To Haves

Culinary school diploma or equivalent experience preferred.
A culinary degree or relevant certification is preferred.

Responsibilities

Develop and prepare a diverse selection of pastries, cakes, tarts, cookies, and other desserts.
Follow recipes and create new ones to enhance the menu.
Ensure that all pastries and desserts meet the highest standards of taste and presentation.
Conduct regular taste tests and make necessary adjustments.
Order and manage ingredients and supplies, ensuring freshness and quality, including all Dairy product for the property.
Maintain an organized and clean inventory Place order bases on business level and ordering budget.
Oversee the day-to-day operations of the pastry kitchen.
Supervise and train pastry staff and kitchen assistants.
Innovate and create new pastry items and seasonal specialties.
Keep up with industry trends and incorporate them into the menu.
Maintain a clean and sanitary work environment, adhering to food safety regulations and hygiene standards.
Engage with guests when necessary, gathering feedback and ensuring their satisfaction with the desserts.
Manage food costs and waste.
Develop strategies to optimize ingredient usage and minimize costs while maintaining quality.
Work with recipe costing softwares and keep the budget in line.