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
Hotel Overview
Nestled in the lush forests of Bali, the tented camps of Capella Ubud reflect a unique balance of tranquility and adventure. Designed by architect Bill Bensley, the refined camp sets to elevate one's experience with Bali's untouched natural surroundings. It is, therefore, with great excitement for us to announce that Capella Ubud has been voted the No. 1 Hotel in the World in Travel + Leisure's 2020 World's Best Awards .
*Kindly be informed that only shortlisted candidates will be notified.
