Executive Pastry Chef

ABOUT ROSEWOOD HOTEL GROUP

Rosewood Hotel Group, one of the world's leading hotel companies, encompasses three brands: Rosewood Hotels & Resorts, New World Hotels & Resorts and KHOS. Its combined portfolio consists more than 40 hotels in 19 countries. Known for distinctive, refined service in cultures throughout the worlds. We want to be progressive in our service yet remain timeless. Whether you work with us to stay with us, Rosewood Hotel Group creates enduring relationships in engaging environments.

ABOUT OUR DEPARTMENT / TEAM

The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.

THE IMPACT OF THIS ROLE

To ensure any Pastry / Bakery culinary offerings through the property are prepared and served to exceptional standards using traditional preparation methods to ensure authenticity with modern presentation - plating styles.

Continually to drive and develop the pastry product in Rosewood Bangkok as well as inspiring the local associates in both quality basics and creativity.

KEY RESPONSIBILITIES

•    Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

•    Ensure that standards are maintained at a superior level on a daily basis.

•    Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

•    Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

•    Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

•    Meet with Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

•    Complete opening duties:Set up workstation with required mis en place, tools, equipment and supplies according to standards.

•    Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.

•    Check production schedule and pars.

•    Establish priority items for the day.

•    Inform the Pastry Cook of any supplies that need to be requisitioned for the day's tasks.

•    Transport supplies from the storeroom and stock in designated areas.

•    Inspect the cleanliness and organization of the work station; rectify any deficiencies; maintain throughout the shift.

•    Inform the Executive Chef of any shortages before the item runs out.

•    Assist the Pastry Cook as required ensuring optimum service to guests.

•    Maintain proper storage procedures as specified by Health Department and hotel requirements.

•    Minimize waste and maintain controls to attain forecasted food cost.

•    Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.

•    Disinfect and sanitize cutting boards and worktables.

•    Transport empty, dirty pots and pans to the pot wash station.

•    Review status of work and follow-up actions required with the Pastry Cook before leaving.

•    All other duties as required.

CRITICAL SKILLS & QUALIFICATIONS

Required Skills –

•    General Skills:    Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

•    Technical Skills: Ability to work well under pressure of meeting production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work in hot, noisy and sometimes close conditions; ability to work with all products and ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to produce creative and artistic products; ability to plan and produce centrepiece displays and banquet trays; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

•    Language:     Required to speak, read and write English, with fluency in other languages preferred.

•    Physical Requirements:    Must be able to exert physical effort in transporting and endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Experience –

-    Minimum 2-3 years' experience as an pastry sous Chef 5 star hotel or High Quality Patisserie -    Able to manage team and resources efficiently.-    Open eyes, open minded