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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