Assistant Pastry Chef

Assistant Pastry Chef

The Role

• • To assist the Executive Chef and Executive Sous Chef in overseeing the kitchen and stewarding operations of the Hotel
  • To be entrepreneurial and to think beyond the boundaries is expected and not requested
  • To provide service that is sincere, warm and enthusiastic, ensuring the guests’ satisfaction
  • To take the time to get to know the guests and to be committed to service excellence

  • Key Deliverables and Responsibilities

    Planning & Organizing:

  • The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
  • The ability to make requisitions of all items needed for the next day.
  • The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
  • Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
  • Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

  • Operations:

  • Train and develop the kitchen and stewarding team in the departmental operating standards.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
  • Ensure all kitchen team members are aware of the a la carte Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier.
  • Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
  • To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.

  • Administration:

  • To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.
  • To plan the weekly rota in accordance with the business demands.
  • To ensure kitchen productivity and proactively manage the kitchens working hours.
  • To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.

Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.