Executive Pastry Chef
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Key skills for this role
About the Role
As the Executive Pastry Chef, you will be responsible for the following duties: Coordinates closely with the Executive Chef in determining quality and quantity of daily food pro.
Key Skills for This Role
Responsibilities
- Coordinate closely with the Executive Chef in determining quality and quantity of daily food products
- Inform the Executive Chef immediately for out of stock items or none delivered food products
- Discuss with the Executive Chef and recommend menu price adjustments when necessary
- Determine selling prices of unlisted food items
- Report to Executive Chef all staff matters, recommend promotions, transfers
- Check with maintenance that all kitchen equipment is functioning properly
- Staff planning according to occupancy level and business forecast
- Actively involved with suppliers to procure the best available pastry and bakery products
- Supervise all pastry & bakery staff
- Ensure the highest standard of hygiene in the entire pastry and bakery section
- Prepare all pastry and bakery products in accordance to given hotel standards and procedures
- Be responsible for all inter kitchen transfer for banquet and all a la carte restaurants or food outlets
Requirements
- Experience in a high volume internationally recognized luxury hotel chain
- Minimum of three years in a similar position
- Bachelor's degree in culinary arts or relevant field
- Full knowledge of sanitation requirements in handling food
- High level of creativity and specialized knowledge in international cakes and pastries, sugar work, chocolate work, wedding and specialty cakes
- Strong leadership quality, training techniques, excellent communication and organizational skills
Full Job Posting
Role Overview
- As the Executive Pastry Chef, you will be responsible for overseeing pastry and bakery operations, coordinating with the Executive Chef, and ensuring high standards of quality and hygiene.
Duties
- Coordinates closely with the Executive Chef in determining quality and quantity of daily food products to be purchased and prepared.
- Informs the Executive Chef immediately for out of stock items or none delivered food products.
- Discusses with the Executive Chef and recommends menu price adjustments when necessary.
- Determines selling prices of unlisted food items.
- Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.
- Checks with maintenance that all kitchen equipment is functioning properly.
- Staff planning according to occupancy level and business forecast.
- Actively involved with suppliers to procure the best available pastry and bakery products.
- Attends the daily kitchen briefings.
- Supervises all pastry & bakery staff to the best knowledge.
- Ensures the highest standard of hygiene in the entire pastry and bakery section.
- Controls the staff attendance of all pastry and bakery employees.
Requirements
- Experience in a high volume internationally recognized luxury hotel chain and a minimum of three years in a similar position, resort experience will be a plus.
- Bachelor's degree in culinary arts or relevant field.
- Must have full knowledge of sanitation requirements in handling food.
- High level of creativity, specialized knowledge in international cakes and pastries, sugar work, chocolate work, wedding and specialty cakes, up to market bakery products.
- Strong leadership quality, training techniques, excellent communication and organizational skills.
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