Executive Pastry Chef

To prepare production charts of all the bakery and pastry items and monitor them from time to time. Ensure to exceed guest expectations in quality and service of the food products.
Supervise the preparation and production of all bakery products. Ensure that all HACCP procedures are followed, and clear records are maintained at all the times.
Preopening Function: Would be working directly with Executive Chef in ensuring a methodical and planned preopening of the project, and need to
•Have clear understanding of scale of operation and operation strategy.
•Involve in entire planning process – OS&E, manpower, Concepts etc.
•Drafting and framing of LSOPs as per set guidelines from corporate office.
•Preparing stackable and non-stackable lists and par stock planning.
•Participate in tender negotiations and provide inputs for best quality products and cost-effective solutions.
•Plan for phase wise onboarding of other Chefs, KST Manager, CDPs,
•DCDPs, Commis and associates.
•Align F&B operations as per FSMS guidelines and liase with QA team
•Equipment commissioning and kitchen handovers
•Participate actively in designing buffet menus and a la carte menus for all outlets
•Plan for food trials and simulation activities.
Key Responsibilities:
Kitchen Planning
•Plan and design menus, responsible for presentation of pastries, bakery items and chocolates.
•Tastefully do pairing of beverages with food whenever applicable, create a competitive edge with new products through innovation and consistency.
•Follows guidelines laid by the Executive Chef on menu plan and design.
•Estimate daily and weekly requirements.
People Management
•Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
•Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service.
•Provide effective support to the team to enable them to provide a range of effective and efficient services.
•Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
•Ensure that the team has been trained for all safety provisions.
Financial Management
•Analyze food costs and determine most cost-effective recipes while maintaining quality.
•Identify optimal, cost-effective use of the resources and monitor the operations of the department to ensure that the food wastage is minimized.
Operational Management
•Detect and ensure disposition of blemished food and defective supplies/equipment.
•Ensure to perform miscellaneous job-related duties as assigned.
•Attend to day-to-day problems and needs concerning equipment and food supplies.
•To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries.
•Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
•To establish standards which meet needs of the international clientele and of the local market.
•Record all recipes and update the manual to ensure the availability of comprehensive data at all the times.
•Maintain records, reports, and files of food production and the department as per the standards.
•Ensure to record inventory of supplies and order stock from main storeroom.
•Ensure to monitor quantity and quality of food products to ensure compliance with PPG standards
•Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
•Coordinate operations with Department Coordinators, Team Leaders, and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
•Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
•Holder of bachelor's degree/ Diploma in Hotel management or relevant disciplines
•Minimum 8-10 years relevant field experience.
•Currently Pastry chef within a similar culture within reputed Hotel with large inventory or Restaurant.
•Good analyzing organizing, planning and decision making.
•Ability to manage a diverse multicultural team environment in a fast-paced environment.
•Ability to communicate effectively at all levels both to partners, customers, and colleagues.
•Good command of both spoken/written English, working knowledge of local languages will be advantages.
•Strong presentation skills and ability to communicate and negotiate with all levels of management