Executive Pastry Chef

Qualifications & Competencies

-Culinary training and certification NTC 4 Food Production or equivalent as a minimum
-HACCP certified and holder of valid Food Handler Certificate
-Comfortable with both a la carte and buffet style set up, sense of creativity
-Ability to develop menu concept
-Good understanding of business management, control of all costs and expenses.
-Be knowledgeable in terms of Food and Labour costs
-Strong verbal and written communication skills, familiar in conducting operation briefings and meetings
-Good computer skills (MS Office, and presentation software)
-Excellent organizational and analytical skills.
-Excellent English and French language skills (oral and written).
-Knowledgeable in the delivery of luxury service and demonstrate a true passion for luxury service
-Can work under pressure & adaptable at all times
-Willing to work in shifts or extended number of hours, can work well under pressure, proactive and a team player
-Attention to detail and quality, guest oriented mindset

Roles and Responsibilities

-Lead and supervise team members of the Pastry and Bakery outlets, and ensure all ambassadors/employees are trained to deliver best quality service at all times in line with Sofitel Group Brand Standards for each position
-Focus on quality and contribute to hotel profitability through effective cost controls
-Guide operations and establish a work environment to achieve goals and objectives
-Develop recipes and dessert presentations for all food outlets including banquet service, taking into consideration hotel requirements, brand standards and trends
-Maintain a high level of creativity and quality in planning of dessert presentations for all areas while efficiently managing budgeted expenses
-Create innovative centerpieces for banquet and special event presentation
-Develop and maintain daily production sheets to ensure proper delegation of departmental work assignments
-Supervise and monitor organisation, proper sanitation, food rotation and utilization of food products on a daily basis
-Maintain a clean and sanitary area at all times in full compliance with HACCP guidelines, food safety and legal and local regulations
-Prepare weekly schedules according to business demands and control labour costs
-Train, coach and develop employees and ensure they follow hotel and departmental policies and standards at all times
-Support Management in driving a Guest-Centric culture in the hotel and in creating awareness and understanding among employees on the importance of the Guest Experience

Experience

-At least 3 years experience of international exposure with leading hotel in a luxury setting as Pastry Chef
-Proven experience in modern fine dining variety of cuisine in 5 stars international hotels