Executive Pastry Chef

Primary Responsibilities

Menu Development and Innovation

Design and create innovative pastry menus that align with the Swissotel brand and delight guests.
Develop seasonal and special occasion desserts that cater to the hotels diverse clientele.
Collaborate with the Executive Chef and other culinary leaders to integrate pastry offerings into the overall dining experience.
Leadership and Staff Management
Lead mentor and manage the pastry team including pastry chefs bakers and assistants.
Conduct training sessions to ensure high skill levels and adherence to Swissotels culinary standards.
Schedule and assign tasks to pastry staff ensuring efficient and effective operations.
Quality Control
Maintain the highest quality standards for all pastry and bakery items.
Conduct regular tastings and quality checks to ensure consistency and excellence.
Monitor food presentation ensuring all items are visually appealing and meet the hotels standards.
Operational Management
Oversee the daytoday operations of the pastry kitchen ensuring smooth and efficient workflow.
Manage inventory order supplies and control costs while minimizing waste.
Ensure compliance with health and safety regulations maintaining a clean and organized work environment.
Guest Experience
Engage with guests to understand their preferences and incorporate feedback into menu development.
Create bespoke desserts for special events VIP guests and occasions.
Ensure that all guest interactions reflect Fairmonts commitment to luxury service.
Financial Management
Develop and manage the pastry departments budget ensuring profitability while maintaining quality.
Monitor food costs labor costs and overall financial performance.
Implement costsaving measures without compromising on quality or guest experience.
Collaboration and Communication
Work closely with the Food & Beverage Director Executive Chef and other department heads to align pastry operations with the hotels overall strategy.
Participate in culinary events promotions and media appearances to showcase the hotels pastry offerings.
Foster a positive and collaborative work environment encouraging creativity and teamwork.
Other Responsibilities
Maintain complete knowledge of all F&B services contents & preparation methods outlets and hotel services/features.
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
Be well versed in hotel fire & life safety/emergency procedures.
Attend all briefings meetings and trainings as assigned by management.
Maintain a high standard of personal appearance and hygiene at all time.
Perform other reasonable duties assigned by the assigned by the Management of the Hotel.

Qualifications :

Diploma from a reputable Hospitality Management / Culinary school preferred.
Additional certification(s) in Food & Beverage will be an advantage.
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.
Excellent reading writing and oral proficiency in English language.
Ability to speak other languages and basic understanding of local languages will be an advantage.
Good working knowledge of MS Excel Word & PowerPoint.
High degree of professionalism with sound human resources management and business acumen capabilities.
Knowledge of French pastries Arabic and American pastries pull sugar cake decorating and show pieces.
Strong leadership training and organizational skills

Additional Information :

Physical Aspects of Position: 

Physical aspects of the position include but are not limited to the following:

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 25 lbs
• Frequent kneeling pushing pulling lifting

Occasional ascending or descending ladders stairs and ramps

Remote Work :

No

Employment Type :

Fulltime