Job Responsibilities
- Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Executive Chef
- Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
- Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
- Comply and ensure hygiene policies are strictly adhered to a daily basis
- Instill safety and sanitation habits
- Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
- Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
- Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market
- Taste food regularly and express informed and constructive corrective actions if necessary
- Review sales and food cost on a regular basis to achieve budgetary goals
- Assist the Executive Chef with annual budgets
- Evaluate, revise and improve existing Department policies and procedures.
- Prepare other required operational Department reports
- Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
- Estimate food consumption to schedule purchases and requisition of raw materials
- Maintain a good knowledge of industry trends and changes
- Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
- Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
- Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
- Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
- Ensure a cooperative and professional rapport is maintained with all external controls
- Foster and promote a cooperative working climate, maximizing productivity and employee morale
- Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens
Job Requirements
- Possesses a Certificate or Diploma in Pastry
- 5 years in similar job role capacity
- Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen and restaurant environment
- Knowledge in using computer for administration work
- Good knowledge on basic accounting and calculation of food costs
- Excellent logistical, pastry and leadership skills
- Fluent in English, knowledge of additional languages is advantageous
- Willing and able to work shift work
- Have a well-groomed, professional appearance
- Must be willing to work more than 44hrs per week if the need arises
