Head Pastry Chef - Re-advertised
Head Pastry Chef - Re-advertised
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Job Description
JOB DESCRIPTION
Job Title: Head Pastry Chef
Department: Kitchen
Reports To: Executive Chef
Responsibility Level: SH
WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE
At Anantara we always behave in the following way
- We have pride in the work we do how we present ourselves and how we communicate with our guests and our colleagues.
- We use our initiative and always find the best way to solve a problem for a guest or a colleague.
- We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
- We always think of new ways to surprise and delight our guests.
- We treat guests and colleagues with dignity and respect. Everyone is important.
- We hold ourselves to the highest standards of honesty and integrity.
- We are proud to represent our hotel and our country to guests from all over the world.
WHY THIS JOB EXISTS
At Anantara we believe that great Pastry Chefs do not need or require a job description. We know that their passion and their personal mission is to conceive and create Great Cakes Pastries Breads and Desserts with reference to the most creative and original work being done around the world today.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality creativity and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
At Anantara we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.
KEY DUTIES AND RESPONSIBILITIES
- The Head Pastry Chef oversees the production of pastries sweets breads ice creams toppings and fillings. He or she is the expert of creation execution and presentation of pastries and desserts befitting for 5*luxury experiences.
- To make Great Pastries and Desserts with reference to the most creative and original work being done around the world today.
- Possess expert artistic abilities to make their pastries and desserts appealing to the eye.
- To develop the future great Pastry chefs of the industry. Identify and train chefs with the highest potential and redeploy any chefs working in Pastry who do not have a passion for the work.
- Pay attention to food cost but not be constrained by it in the search for creating new and original product. Minimize spoilages and utilize food surpluses.
- Prepare special Showpiece productions for special occasions such as weddings birthdays and anniversaries and display buffets.
- To be a Food Ambassador for Anantara supporting new openings and Task Force missions
- To participate in and win competitions for originality creativity and product quality.
- To oversee strict adherence to all required health & safety standards while performing the work.
- Ensure excellent quality throughout the dessert offerings.
- Maintains the high standard presentation of food and buffets together with the Executive Chef further responsible for planning directing controlling cooking and co-ordination.
- Ensures that all food requests are executed to the fullest satisfaction of the guests in accordance with the Companys policies.
- Supervise and coordinate all pastry and dessert preparation and presentation.
- Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.
- Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
- Performs other duties if required over and above stated.
- Prepared to work overtime if requested.
- Is aware of all fire safety and emergency procedures.
HOW YOU CAN SUCCEED IN THIS ROLE
Within Anantara the top-performing people who do this job always demonstrate the following attitude:
- Working with Others:
- They always try to anticipate and exceed the needs of customers and colleagues
- They use their own initiative and good judgement to solve problems in a calm and efficient way
- They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
- They act with personal professionalism and integrity at all times
- Taking Responsibility:
- They always conduct business honestly and fairly. They keep sensitive information confidential.
- They can prioritise their workload effectively and be organised and structured at work
- They manage their time and pay attention to detail. They know their jobs and are able to work without close supervision.
- They display a positive attitude even under pressure. They personally check their work to ensure its accuracy.
- Delivering Results:
- They are committed to meeting and exceeding all performance standards
- They constantly look to develop their own professional skills and abilities
- They perform job tasks in line with established policies and procedures
- They always try to provide a top-quality experience to all our guests.
Qualifications :
Diploma in Culinary or hotel management
Five years of work experience in kitchen operations
Additional Information :
Full grade twelve school certificate
Three traceable referees with mobile numbers and emails
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
