Job Description

Assistant Pastry Chef

As an Assistant Pastry Chef, you will be responsible for overall operational management of Pastry Kitchen including production and personnel management of team members. Promote Mission statement, product and service standards, and marketing goals of Swissotel Hotels & Resorts.

What’s in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing:

• Assist in daily pastry and bakery operations including breads, cakes, cookies, pastries, chocolates, and desserts.
• Ensure quality control of all pastry items, maintaining presentation and taste standards.
• Supervise storage and handling of pastry products to ensure proper sanitation and freshness.
• Support in menu development for banquets, room service, events, and promotional activities.
• Monitor inventory and requisition supplies to maintain par stock levels.
• Assist in training and supervising pastry team members while ensuring adherence to hotel standards.
• Maintain recipe costing and control food & labour costs within budgetary guidelines.
• Ensure compliance with food safety and hygiene standards in all pastry production areas.
• Participate in scheduling, staff performance reviews, and team development.
• Provide hands-on support in production during peak operations and special events.

Qualifications

Your experience and skills include:

• 3–5 years of proven pastry and bakery experience, preferably in the hospitality industry.
• Strong leadership skills with the ability to supervise, train, and motivate a pastry team.
• Highly creative and passionate about pastry arts, presentation, and guest satisfaction.
• Strong organizational skills with the ability to manage multiple tasks in a fast-paced, high-pressure environment.
• Solid knowledge of food safety, hygiene, and quality standards.
• Skilled in recipe costing, portion control, and maintaining consistency in production.

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