Executive Pastry Chef
Job post no longer accepts applications
TPC HOTEL PTE. LTD.
Job Description:
Job Requirements:
- The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
- Responsible for our signature Sofitel Le haute Croissant production and sales.
- Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
- Responsible for in the daily requisitioning of all food goods.
- Be familiar with local requirements and sanitation regulations.
- Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
- Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
- Creates enthusiasm for training and development amongst his subordinates.
- Motivates and leads by example.
- Communication of food trends and market needs to ambassadors.
- Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
- Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
- Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
- Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
- Assist the Executive Chef in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
- Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
- Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
- Conduct weekly inspections of kitchens and restaurants with follow-ups.
- Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
- Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
- Assist in the preparation and control of daily and weekly market lists.
- Be fully responsible for the labour budget of his assigned kitchen department
- Any other reasonable request as required by Hotel Management.
Job Requirements:
- Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
- Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
- Possess SFA Hygiene Certification - Level 3 and above.
- Has the ability to work autonomously
- Has the ability and willingness to undertake further development
- An understanding of luxury guest expectations.
JOB SUMMARY
Executive Pastry Chef
TPC HOTEL PTE. LTD.
Singapore
12 days ago
N/A
Full-time
Job post no longer accepts applications
Executive Pastry Chef
Job post no longer accepts applications