Job Details

Title European Executive Pastry Chef
Job Information

He/she will lead, manages and organizes all requirements for his/her respective Pastry/Bakery Kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter-department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating associates to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge.

Responsibilities:

-To ensure that the quality levels of Pastry/Bakery kitchen production and presentation is maintained at its highest level at all times.management.
-General Pastry/Bakery food preparation, production and food portioning for various outlets

-Ordering and keeping fair stocks
-Minimizing wastage through creative recycling
-In-depth training of associates
-Creates new products
-Responsible for the outlets daily market list.
-Ensure kitchen and back areas are thoroughly clean at all times.
-Ensure that all mise-en place is correctly prepared prior to commencing of service.
-Ensure that all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality.
-Demonstrate excellent product knowledge of all food and special functions held at the hotel.
-Participates in the service of any special functions or events organized by the hotel.
-Coordinate functions and activities with the F&B department.
-Establishes and maintains smooth work relationship in the kitchen.
-Ensure Pastry/Bakery food cost is maintained at all times.
-Conduct regular spot check on expire items.
-Ensure every food product are label according as required by the hygiene and sanitation policy.
-Supervise the undertaking of physical asset inventories when required.
-Ensure that all equipment is cleaned, when necessary or according to their schedules.
-Conduct performance appraisals for kitchen employee.
-Assist in the process of recruiting new employees for the respective kitchens.
-Organize and coordinates special functions and events.
-Continuously train and motivate subordinates to ensure hotel standards are maintained.
-Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
-Delegate responsibilities to associates and ensures tasks are completed.
-Handle any guest’s complaint in a professional manner, as per Policy & Procedure
-Perform any additional or special duties, as directed by the management.
-Maintain the highest levels of personal hygiene and grooming at all times, as per standard.
-Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
-Remain updated on all hotel happenings, including guests in-house, arrivals and departures, as well as daily events.
-Understand and apply the hotels Policies & Procedures, including during emergency situations.

Interested candidates send below details.
• Updated CV with job Description
• Notice period required
• Reason of leaving your job.
• Full Length Picture.
• Contact details (Email & phone number)
• Last Salary
• Expected Salary