Senior Pastry Chef

- Curate creative, elegant and appropriate menu items
- Ensure that the quality, taste and presentation of food prepared is in line with Standard's production and brand standards
- Conduct food tasting sessions and guide staff for new menu implementation
- Ensure all products sourced are of the highest quay and adhere to relevant sustainable procurement requirements
- Liaise with outlet chefs and managers to discuss dessert menu requirements
- Ensure that a high level of food safety and hygiene standards are adhered to
- Implement and monitor portion control procedures Sing standard recipe cards
- Analyze food costs and ensure that expenses and requisitions are in line with budget and forecast
- Maintain control over purchase orders and requisitions
- Monitor inventory turnover and slow-moving items
- Ensure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel's and brand's specifications
- Regularly check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Ensure smooth and effective communication among the kitchens and with other departments
- Update menu recipe cards and menu planning for promotions as required
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
- Interview, select and recruit team members in line with Standard recruiting guidelines
- Conduct performance reviews with team members
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skills
- Prepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of service
- Conduct monthly departmental meetings to provide information to team members
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