Assistant Pastry Chef

Industry:
Hotels
Department:
Chefs
Job Role:
Pastry Chef
Level:
Supervisor
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
22-Sep-19
Recruiter:
Raffles Hotels and Resorts
Job Ref:
VBB00827

ASSISTANT PASTRY CHEF (Manager)

Job Purpose
As an Assistant Pastry Chef, you will be an ambassador for the exceptional cuisine that is hallmarks of our dining experience. Your warm, personal attention and knowledge of our outstanding Food and Beverage offerings makes guests of our restaurants and lounges feel unique and valued.

Key Interactions
Internally


• Managing Director

• Hotel Director

• Culinary Team

• Talent & Culture Team

• F&B Service Team

• Engineering Team

• Sales & Marketing Team

• Marketing Communications Team

Externally

• Suppliers

• In House Guest

Primary Responsibilities
1 st primary responsibilities (Manage Daily operation of Pastry Team)


• Supervises the function of all pastry and bakery areas to maximize the overall food & beverage departmental profit and exceed budgeted targets.

• Maintain quality and consistency levels of production and presentation in all pastry and bakery areas.

• Consistently monitor all culinary expenses.

• Ensures all payroll records are accurate and current.

• Ensures all requisitioning and receiving standards are followed.

• Ensures waste is minimized through monitoring of ordering, par levels, production, and waste.

• Ensure pastry and bakery team productivity through organization, training, coaching, and mentoring.

• Maintain and set sanitation, hygiene, and safety standards.

• Establishes and maintains effective colleague relations and inter-departmental working relations.

• Conducts such functions as interviewing, hiring, orientation, performance appraisal, coaching, counseling and suspension if necessary.

• Develop and implement pastry and bakery training program with the training coordinator.

• In coordination with the Executive Chef, develop, implement, and execute all pastry and bakery menus for all culinary areas.

• Ensures all pastry and bakery areas have established current standardized recipes that are utilized and followed by all pastry and bakery team members.

Other Responsibilities

• Other duties and responsibilities as dictated by the leadership of the hotel, not mentioned in this document.

• Relieves the Executive Pastry Chef as needed.

• Attends and contributes to all meetings called for.

Main Complexity/Critical issues in the Job

• Efficiency of quality customer service to all our guests.

• Management of the guest service experience / personalization.

• Management of guest complaints.

Profile
Knowledge and Experience


• Diploma/Degree in Culinary Arts or related discipline an asset.

• 5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2 - 3 years in a senior culinary leadership role.

• Fluent in English.

• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.

• Advanced certification in safety and sanitation from an accredited institution.

• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.

Competencies


• Presentable, well groomed with leadership quality.
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure and independently in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Excellent communication and organizational skills
• Able to develop strong work relationships with both Guests and Colleagues alike
• Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective

• Must be flexible in terms of working hours

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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