Pastry Chef
Pastry Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Business Performance
- Conduct food cost analysis and ensure that expenses and requisitions are in line with budget and forecast
- Maintain proper and adequate controls over purchase orders and requisitions
- Monitor monthly inventory turnover and slow moving items
- Ensure that purchasing receiving and storage are efficiently handled and that the goods purchased conform to hotels specification
- Attend meetings with the Executive Chef to discuss future business strategy and review ongoing action plan and progress
Operation
- Liaise with chefs in the restaurants to discuss menu planning and pairing of desserts with entre and appetizer selections
- Supervise food tasting sessions and guide Assistant Pastry Chef / Junior Sous Chef for new menu implementation
- Ensure that the quality taste and presentations of food prepared are in line with departmental standards
- Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
- Monitor and fully implement portion control established with the recipe cards
- Check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Ensure smooth and effective communication among the kitchens and with other departments
- Update menu recipe cards and menu planning for promotions
Team Management
- Motivate supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
- Interview select and recruit team members
- Identify and develop team members with potential
- Conduct performance review with the team
- Develop conduct and maintain records of all staff training programs for team members focusing on their development needs providing them with new skills to meet the changing needs of the business
- Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service
- Conduct monthly departmental meetings to provide information to team members obtain their feedback rectify operation issues and provide a regular forum for department communication
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Attend all briefings meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
Qualifications :
Knowledge and Experience
- Secondary / High school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 3 years of relevant experience in a similar capacity
- Good reading writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Selfmotivated and energetic
- Wellpresented and professionally groomed at all times
Additional Information :
- Employee benefit card offering discounted rates in Accor Hotels worldwide
- Develop your talent through Accors learning programs
- Opportunity to grow within your property and across Accors Luxury hotels
- Ability to contribute to local community and make a difference through our Corporate Social Responsibility
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
