A
Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting
the Executive Chef in the day-to-day operation of the kitchen. This role assumes
total responsibility, controls, checks and supervises the Pastry Kitchen
and Bakery as assigned by the Executive Chef. He / she will assume
the responsibility for the “on the job” training function.
style="font-size: 11pt;">High School graduate.
style="font-size: 11pt;">2-3 years as Pastry Chef in a luxury hotel or 5-star
category hotel or individual restaurants with high standards.
style="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Knowledgeable in HACCP.
style="font-size: 11pt;">International work experience.
style="font-size: 11pt;">Work experience in similar capacity with international
chain hotels.
is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviors,
skills, and values that follow:
style="font-size: 11pt;">High School graduate.
style="font-size: 11pt;">2-3 years as Pastry Chef in a luxury hotel or 5-star
category hotel or individual restaurants with high standards.
style="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Knowledgeable in HACCP.
style="font-size: 11pt;">International work experience.
style="font-size: 11pt;">Work experience in similar capacity with international
chain hotels.
is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviors,
skills, and values that follow:
style="font-size: 11pt;">High School graduate.
style="font-size: 11pt;">2-3 years as Pastry Chef in a luxury hotel or 5-star
category hotel or individual restaurants with high standards.
style="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Knowledgeable in HACCP.
style="font-size: 11pt;">International work experience.
style="font-size: 11pt;">Work experience in similar capacity with international
chain hotels.
for performing the following tasks to the highest standards:
Control standards of food
production and presentation throughout the hotel.
style="font-size: 11pt;">Examine goods and quality of received
goods.
Ensure the Cooks follow
standard recipes and methods of preparation.
style="font-size: 11pt;">Inform the Executive Chef immediately of bad
products.
Assist the Executive Chef
with the planning and designing of new Pastry Kitchen and Bakery improvement
schemes.
Discuss with the Executive
Chef on the choice of Pastry Kitchen or Bakery equipment.
style="font-size: 11pt;">Keep up to date with new development techniques
and equipment, instructing assigned team members on the correct
usage.
Assist with costing
and pricing of dessert menus and other food services, taking into consideration
the profit margins lined out in the hotel budgets.
style="font-size: 11pt;">Liaise with banquet department and outlet manager
on guests’ comments and follow up with necessary action.
style="font-size: 11pt;">Constantly examine food supplies to ensure that
they conform to quality standards stipulated by the company.
style="font-size: 11pt;">The Pastry Chef is responsible for food purchases
in the absence of the Executive Chef, the Pastry Chef is responsible for food
purchases, working with the Purchasing Manager to get the best quality for
the best price.
style="font-size: 11pt;">Participate actively in quality initiatives such
as daily Chef briefings and monthly team meetings in order to constantly improve
the culinary operation, meet targets and keep communication
flowing.
Work on off-site events
when tasked.
Complete tasks and jobs
outside the kitchen areas when requested.
style="font-size: 11pt;">Assist with inventory taking.
style="font-size: 11pt;">Knowledgeable about hotel’s occupancy, events,
forecasts and achievements.
style="font-size: 11pt;">Work closely with the stewarding department to ensure
high levels of cleanliness and low levels of lost
and breakages.
style="font-size: 11pt;">Maintain at all times a professional and positive
attitude towards team members and supervisors.
style="font-size: 11pt;">Adhere to established hotel rules and team member
handbook, ensuring all team members under your supervision do so as well for
the department to operate smoothly.
style="font-size: 11pt;">Be disciplined and adhere to proper work practices
at all times for yourself and team members assigned
to you.
style="font-size: 11pt;">Be aware of the dangers of contaminated food and ensue
ingredients in the refrigerators are checked and replaced
appropriately.
style="font-size: 11pt;">Monitor food quality and quantity to ensure the most
economical usage of ingredients.
style="font-size: 11pt;">Check that the quality of food prepared by team members
meet the required standards and make necessary adjustments.
style="font-size: 11pt;">Select team members who display qualities
and attributes that reflect the department standards.
style="font-size: 11pt;">Manage the training function and ensure all team
members are certified in their position before taking charge of an area
of responsibility.
Attend communication
meetings and ensure all assigned team members receive
this communication.
style="font-size: 11pt;">Ensure that all team members have a complete
understanding of and adhere to the hotel’s team member rules
and regulations.
style="font-size: 11pt;">Carry out any other reasonable duties
and responsibilities as assigned.
