Executive Chef - Pastry

Position Summary

- lead the overall management of multiple kitchen operations - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - plan and lead financial performance of Pastry kitchen operations towards optimum efficiency

Primary Responsibility

- Lead the overall management of Pastry kitchen operations with clear defined goals - Lead and coach the Pastry team, especially the junior chefs for the career and Pastry development - Supervise and ensure food quality, hygiene and work place safety established standards are achieved - Responsible for marketing strategies including market research, menu planning and recipe development - Supervise and ensure proper inventory management practice - Co-owner of the financial performance of operations, along with ASVP BOH Ops - Participate in research and development of kitchen operations process and /or machinery - Responsible for recruitment in selecting the most qualified/suitable candidates - Representing Culinary team for inter-outlet/department collaborations - Work closely with VP Culinary to ensure Brand Standards are met across Hotel Brands within Galaxy Macau - Meets monthly with StarWorld to ensure Brand expectations are met - Ensure quality control for the Passion outlets maintained to Brand Standards - Drive innovation to new level with CDC for this section - Embrace enterprise Management structure - Work closely with Training FandB Ops team in supporting DSAL career and Foam engagements to foster career development for Macanese to become Pastry artisans - Work closely for the opening and presentation of new and existing concepts to ensure we are fresh and vibrant with our offerings - Ensure no compromise on Food Safety and meet ISO 22000 and HACCP audits - Lead with Asian Heart Values

Requirements

Education: - Diploma in Culinary - Bachelor Degree in Hospitality Management is an added advantage Experience: - 10 years at a 5-star hotel or reputable restaurant - 5 years Supervisory experience at Chef de Cuisine level - Managing a Team of 25 to 40 Pastry professionals at different levels Knowledge and Skills: - Product knowledge of international cuisine - Alert with FandB related trends - Excellent culinary skills - Strong leadership and management skills - Training experience is compulsory - Computer literate Others: - Fluent with Cantonese or Mandarin and English, both written and spoken - Aged below 55 years old - Team player