Executive Pastry Chef

• The Executive Pastry Chef is responsible for the production and quality control of all pastries cakes breads Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements food sanitation laws safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities promotions menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bimonthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with nonFood and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation including licensing regulations health regulations and fire and safety regulations.
• Relate guest comments positive or negative to the Executive Chef making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with followups.
• Prepares monthly work schedule for his subordinates Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan coordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Qualifications :

• Previous experience at a senior chef level minimum two years in a commercial pastry kitchen environment preferably 5 star luxury environment
• Immaculate grooming articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.

Remote Work :

No

Employment Type :

Fulltime