Executive Pastry Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Pastry Chef

Description

Reporting to the Executive Chef, this role will be leading the Patisserie department through a significant rebranding of the resort.

Creating a critical path to pro-actively prepare the team for the grand opening of each project.

Interpreting the various concepts of the newly renovated restaurants and researching the most appropriate selection of Patisserie offerings.

Including the most authentic ingredients and presentations, to enhance the dining experience for each restaurant, as they relate to each concept.

Taking ownership of the research of innovative bread presentations & service, industry leading and creative amenities as well as distinctive and exciting desserts for each venue.

Developing a consistent path to quality through exact recipe resources, pastry, - culinary and guest-facing associate training, professional menu roll out, plating guides to include allergens, etc.
Creating an environment for the associates in the Patisserie and the entire Food and Beverage team, to constantly benefit from this dynamic environment to learn & grow professionally.

Main Duties:

Administration

• To assist in overseeing the preparation and update of the Pastry Departmental Operations Manual.
• To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

• To ensure that all pastry and bakery associates deliver the quality promise and provide exceptional guest service at all times.
• To ensure that pastry and bakery associates also provide excellent service to internal customers as appropriate.
• To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, where appropriate, following through to make sure problems are resolved satisfactorily.
• To Execute daily Forbes Training and to role model the message

• To maximize associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business, as well as the expectations of the guests.
• To assist in proactively managing costs based on key performance indicators.
• To ensure that all relevant hotel, company and local rules, policies and regulations are adhered to.
• To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

• To oversee the production management of all pastry and bakery goods for the hotel's food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.
• To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• To respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.
• To encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• To make sure that pastry and bakery associates work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
• To make sure that all associates are up to date with the availability of seasonal and new products on the market.
• To taste and monitor the pastry and baked products served throughout the operation, providing feedback where appropriate.
• To work with the Director of Purchasing in the procurement of the best product for the best price.
• To work closely with the Stewarding Manager to ensure that hygiene standards are maintained.
• To supervise pastry and bakery associates to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury.

• To assist in the recruitment and selection of all pastry and bakery associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.
• To oversee the punctuality and appearance of all pastry and bakery associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• To develop the skills and effectiveness of all pastry and bakery Sous Chefs and Team Leaders through the appropriate training, coaching, and/or mentoring.
• To conduct annual Performance Development Discussions with pastry and bakery associates, to support them in their professional development goals.
• To plan and implement effective training for all pastry and bakery associates in coordination with the Training Manager and Departmental Trainers.
• To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• To prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• To ensure that associates have a complete understanding of and adhere to associate rules and regulations.
• To ensure that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Associate Survey and to ensure that the relevant changes are implemented.

• Produces Quality Work
  
• The ability to produce high quality work in a consistent and reliable manner, in support of Hyatt's standards and processes.
  
• Achieves Results
  
• The ability to identify priorities, solve problems, produce desired results and be accountable for commitments.
  
• Promotes Teamwork and Collaboration
  
• The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.
  
• Communicates Effectively
  
• The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
  
• Shows Initiative and Resourcefulness
  
• The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
  
• Focuses on Customers
  
• The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction
  
• High energy & entrepreneurial spirit
  
• Motivational leader
  
• Proven track record in high volume operation
  
• Effective communicator
  
• Effective in providing exceptional customer service and colleaguerelations, as well as superior quality.
  
• Must have the ability to display exceptional patisserie knowledge and skill with the desire and charisma to pass that on to all the team members in the patisserie department and the culinary department in general
  
• In-depth skills and knowledge of all pastry kitchen operations
  
• Strong bakery, patisserie and bread mixing, as well as gingerbread presentation knowledge and ability to train, teach associates
  
• 3-4 Years of previous culinary leadership experience required; i: e Chef de Cuisine, Executive Sous Chef or Executive Chef
  
• Possesses strong leadership, communication, organization and relationship skills
  
• Experience with training, basic financial management and customer service
  
• Outstanding proficient in general computer knowledge
  
• A true desire to exceed guest expectations in a fast-paced customer service environment
  
• Capable of producing a consistent product in a timely manner
  
• Strong training and communication skills
  
• Must have at least 5 years of patisserie management experience.
  
• International patisserie knowledge desired
  
• Geographic and schedule flexibility preferred
  
• Needs to possess strong mental presence to lead team through peak business periods.
  
• Applicants must be able to work weekends & holidays.
  

• Enjoy free employee meals in our employee dining hall.
  
• Discounted & Complimentary Hotel Room Nights
  
• Medical Dental and Vision Insurance (full-time colleagues)
  
• Retirement savings plan
  
• Excellent training and professional development
  
• Opportunities to work around the world with Hyatt Hotels and Resorts
  
• Wellness or Tuition reimbursement, up to $2,000 a year!