Executive Pastry Chef

• Responsibilities 

1.  Design and develop innovative pastry menus in line with the hotels culinary standards and guest preferences.
2. Supervise the production of pastries desserts and baked goods to ensure consistent quality taste and presentation.
3. Lead and manage a team of pastry chefs and bakers providing guidance training and motivation for optimal performance.
4.  Monitor pastry ingredient inventory levels placing orders as needed to maintain stock levels while minimizing waste.
5. Implement quality control measures to uphold excellence standards in pastry production including taste testing and visual inspections.
6.  Ensure compliance with food safety and sanitation regulations as well as internal policies and procedures.
7. Stay updated on industry trends and innovations in pastry techniques ingredients and presentation styles and incorporating them into menu development as  appropriate.
8. Foster a guestcentric approach to pastry production soliciting feedback and making adjustments for guest satisfaction.
    
9. This role demands strategic thinking strong leadership and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.

• Leading the Discipline Teams:

1.  Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
2.  Encourages and builds mutual trust respect and cooperation among team members.
3.  Serves as a role model to demonstrate appropriate behaviours.
4. Ensures and maintains the productivity level of employees.
5. Supervises pastry preparation shift operations.
6.  Communicates performance expectations in accordance with job descriptions for each position.
7. Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
8.  Ensures that regular ongoing communication occurs with employees to create awareness of business objectives and communicate expectations recognize performance and produce desired results.
9.  Leads shifts while personally preparing food items and executing requests based on required specifications.
10. Represents the property in media events as needed.
11. Facilitates pastry classes for customers and the community.

• Ensuring Culinary Standards and Responsibilities are met:

1.  Develops designs or creates new ideas and items for pastry kitchen.
2.  Overseeing all aspects of pastry production including recipe development preparation and presentation.
3.  Ensuring consistency and quality in all pastry items produced.
4. Follows proper handling and right temperature of all food products.
5.   Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.
6.  Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.
7.  Developing and implementing costeffective strategies to maximize profitability while maintaining quality standards.
8.   Maintains food preparation handling and correct storage standards.
9. Recognizes superior quality products presentations and flavour.
10.  Ensures employees maintain required food handling and sanitation certifications.
11. Ensures compliance with all applicable laws and regulations.
12. Assists the Director of Culinary with menu development associated with pastry.
13.  Operates and maintains all department equipment and reports malfunctions.
14.  Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
15.  Assists in determining how food should be presented and creates decorative food displays.

• Ensuring Exceptional Customer Service:

1.   Monitors and provides service behaviours that are above and beyond for customer satisfaction.
2.  Providing exceptional customer service and accommodating special dietary needs or requests.
3. Manages daytoday operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
4. Supports service by communicating and assisting employees to understand guest needs providing guidance feedback and individual coaching when needed.
5. Sets a positive example for guest relations.
6. Empowers employees to provide excellent customer service.
7.  Responds to and handles guest problems and complaints.
8. Interacts with guests to obtain feedback on product quality and service levels.
9. Emphasises guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Maintaining Culinary Goals:

1. Sets and supports achievement of culinary goals associated with pastry products including performance goals budget goals team goals etc.
2. Provides specific guidance to prioritize organize and accomplish daily pastry operations work.
3.  Supports procedures for food and beverage portion and waste controls.
4.  Purchases appropriate supplies and manage inventories according to budget.
5.  Trains employees in safety procedure.

Qualifications :

Qualifications

• Education :High school diploma or GED; 8 years experience in culinary food and beverage or related professional area.
• Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
• Foreign Language: At least intermediate level English.
• Courses and Training: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Basic computer applications.
•  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Remote Work :

No

Employment Type :

Fulltime