Executive Pastry Chef

5 months ago

Thailand Capella Hotel Group Full time

THA_
- _Full Time_

**Position Overview**

The Executive Pastry Chef is responsible for overseeing the creation, preparation, and presentation of all pastries, desserts, and baked goods at the luxury hotel. This role involves leading a team of pastry chefs and bakers to deliver exquisite and innovative dessert offerings that enhance the overall dining experience for guests. The Executive Pastry Chef ensures that all products meet the highest quality standards and align with the hotel's brand and reputation.

**The Role**
- To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as independent profit center.
- To ensure that the Department Operational Budget is strictly adhered to.
- To monitor all cost and recommend / institute measures to control them.
- To review monthly forecasts and schedule resources accordingly.
- To ensure that the Bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies & Procedures and Minimum Standards are adhered to.
- To assign responsibilities to subordinates and to check their performance periodically.
- To monitor service and Bakery and Pastry standards in all outlets and banquets. To work with the Outlet Managers, Banquet Services Manager and respective Chef to take corrective action where necessary.
- To establish and implement performance standards for the Bakery and Pastry Kitchen to establish and maintain a streamlined and efficient operation within the Commissary Kitchen.
- To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records.
- To ensure correct handling, basic maintenance of machinery and tools in the preparation kitchen.
- To ensure orderly handling of all raw products and check that quantities prepared are according to Recipes and plate specifications.
- To prepare and supervise daily mise en place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
- To spend actively time in the outlets and during peak time to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
- To ensure that the Outlet teams projects a warm, professional and welcome image.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- Co-ordinates with the Executive Chef during the annual developments of budget, CAPEX and man power planning.
- To ensure that all Departmental Operations Manuals are prepared and updated annually.
- To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
- To attend Food & Beverage Meeting.
- Organize and lead daily briefings in order to make sure the kitchen team is informed about the daily and upcoming events.
- To plan work assignments based on occupancy forecast, Banquet orders and work sheets and adjusts schedules to meet emergencies.
- To ensure that deadlines on all projects are met.
- To ensure the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
- Be creative and stay up to date of new trends. Read culinary books and or other materials to stay up to date. Culinary guidelines information or books can be made available through the Executive Chef's office.
- To continuously seek ways to maximize revenues and profits through Pastry and Bakery products.
- To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
- To ensure that the entire Bakery and Pastry team are fully aware of market needs and trends and that their products meet these requirements.
- To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook.
- Ensures day to day efficiency of the kitchen department by supervising the administration of the duty roster, schedules staff vacation for the kitchen, submits plans of all kitchen outlets and production centres to the Executive Chef.
- Checks function sheets and sees to it that all food items for special functions are prepared on time and meet quality standards set by Capella Bangkok.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with staff in the outlet and all other department.
- To fully support the Departmental Trainers function in the Department assigned.
- To respond to any changes in the restaurant function as dictated by the hotel.
- To project

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