Senior Pastry Chef

Job Purpose:

The Senior Pastry Chef is accountable for the overall success of the hotel’s pastry and bakery operations. Exhibits outstanding and creative baking and pastry talents by personally performing tasks while leading the staff in preparing quality and consistent items across all outlets.  Works to continually improve guest and employee satisfaction while maintaining operational budgets. Supervises all pastry kitchen areas to ensure consistent, high quality products are served. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

 

Basic Function:

• Ensure a service-oriented culture focusing on guests’ needs
• Be well versed in the hotel’s fire and life safety emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards
• (HACCP)
• Build strong working relationships with other culinary and hotel departments
• Attend all briefings, meetings and trainings as assigned by management
• Attend meetings with senior management to discuss future business strategies and     
  review ongoing action plans and progress
• Maintain the highest standard of personal appearance and cleanliness
• Perform other duties assigned by the management

 

Duties and Responsibilities:

• 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 quality and adhere to relevant ethical and 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 using standard recipe cards
• Analyse 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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