Position Overview
It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the hotel's pastry and bakery offerings and be pro-active, creative and results driven.
The Role
The Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads and desserts served throughout the hotel.
Maintain clear communications with the Director of Culinary, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
To manage the pastry kitchen team to produce consistently high-quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards.
He is responsible for the profit and cost of the pastry kitchen, including monitoring the daily requisitioning of all food goods
He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Train and develop all pastry kitchen staff to operate to the required standards as established by the Hotel and Chef's Office, and keep appropriate documentation
Ensure that pastry department trainers plan and implement continuous effective training for culinary employees.
Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Abide by all rules, regulations, policies and procedures of the hotel.
Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
Talent Profile
Qualifications:
Diploma of college or university preferably in Hotel/Hospitality Management
Work Experience:
Experience in the same capacity for at least 4 years, 2 of which are international experience
4 years experience in relevant position
Able to physical work
Knowledge of all culinary areas
Ability to train, develop and lead a team of employees of varied skill levels while consistently improving guest and employee satisfaction and maximizing
HACCP/Food safety knowledge or implementation experience
Ability to take new challenges, perform related duties and special projects as assigned
Fluently English skills
Skills Set:
Experience in the same capacity for at least 4 years, 2 of which are international experience
Able to work flexible schedules
Positive creative
Self-motivated and team player
Ability in fast pace environment
Excellent communication skills
Able to cope with pressure
Outgoing and friendly
Disciplined
Mature
Friendly
Excellent organizer
Dedicated
Good team leader
Open-Minded
Analytical
Kindly be informed that only shortlisted candidates will be notified.
