Pastry Senior Chef de Partie

Why We're Here
At Hotel Indigo® we serve the curious - people who are inspired by new places, new people and new ideas. With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We're a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.
How We're Different
Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life's true riches.
Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike. We are looking for bright, confident, and free-spirited people to join our team!
What You'll Do
The Senior Pastry Chef De Partie will provide restaurant guests with excellent food quality and consistency, and with professional service. Responsible for preparing all pastry and bakery items in accordance with quality, quantity, and presentation standards as established by the Pastry Chef, jointly with mentoring and training junior pastry staff to achieve personalized growth opportunities. You love building and maintaining sound working relationships with your coworkers!
Some of your responsibilities include but not limited to:
* Supervises all pastry and bakery production for Hotel Indigo restaurant outlets and banquet events in accordance with standards of quality, quantity control, taste and presentation as established by the Executive Chef.
* Maintains communication with the Pastry Chef and culinary leaders.
* Creates and maintains a sound working relationship with all preparation personnel.
* Must have a good understanding of health requirements.
* Review restaurant reservations, hotel occupancy and banquet events on a daily basis in order to ensure adequate preparation of pastry items.
* Reports to the Pastry Chef any maintenance or repairs needed.
* Ensures that all recipes are executed to provide maximum profitability.
* Reviews all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verifies all special food requests with the Pastry Chef.
* Extensive awareness of food allergens.
* Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
* Manage inventory levels of pastry ingredients and supplies, minimizing waste and controlling costs through effective stock rotation and tracking
* Inspects execution of final amenities, dishes and buffet set ups to ensure the highest level of quality
* Overseeing setting up and breaking down of pastry stations throughout the service shifts, ensuring all tools, ingredients and equipment are prepared and maintained properly
* Monitor kitchen workflow to optimize production efficiency, especially during peak hours or special events.
* Makes menu recommendations to the Pastry Chef for future menu development, holidays, special events, special desserts and promotions and supervises standards for portion control, consistency, presentation and flavor
* Supervises the development of specials.
* Introduces special desserts and tests new items.
* Ensures a variety of menu items offering local and seasonal specialties.
* Contributes to the hotel's sustainability initiatives by recommending eco-friendly ingredients and practices when feasible.
* Demonstrates an understanding and commitment to total quality efforts by striving for continual improvement, working cooperatively as a team member and concentrating on both internal and external customers.
* Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management.
What You Bring
* 5 year of prior experience in the pastry department of a high-volume, full-service restaurant hotel or supportive role is preferred.
* Time management and organizational ability required for high quality food production.
* Food Handler Certification (if applicable).
* Ability to multitask in a dynamic environment.
* Flexible schedule, able to work evenings, weekends, and holidays when needed.
* Experience working with dietary restrictions, including gluten-free, vegan and allergen - specific recipes, ensuring safety and compliance
* Strong communication skills, with experience collaborating across culinary departments and FOH teams
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count