Executive Pastry Chef

Company : Hong Kong Disneyland Resort

Job Type : Full Time

Null, New Territories

Number of Applicants

:

000+

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Job Description - Executive Pastry Chef

Job Summary:

Reporting to the Culinary Director, the Executive Pastry Chef is responsible for daily operations of Pastry department and manages all aspects of operations with commitment and passion. This person will be the role model to train and coach the chef teams to demonstrate in-depth understanding, implementing, training and enforcing the goals, standards and requirements of Disney standard for Food & Beverage line of business.

The Executive Pastry Chef will also heavily engage in menu and product development in accordance with the restaurant concepts, evaluating the offerings on a quarterly base and monitoring the competitive set to ensure relevancy in the market.

Job Responsibilities:

In charge for all Pastry Kitchen in Park and 3 Hotels, leading daily effective pastry operations and casts management at Hong Kong Disneyland Resort

Providing leadership & managing entire pastry team to achieve F&B financial and operations KPIs such as Food Cost, Labor Cost, Operating Expenses and Guest Rating

Controlling food cost, driving food and work safety, quality and food quality consistency according to Disney’s standard compliance

Communicating with Culinary Director, Executive Chefs (Park and Hotel), Chef de Cuisine, Sous Chef and Front-of-House leaders on timely basis to understand and download departmental targets and direction to fellow cast and leaders

Providing regular review of working process and menu development & enhancement based on business needs and guest mix changes. Leading cast development program to identify talents and design effective deployment programs driving one-team spirit across Park and Hotels

Planning and organizing kitchen activities in all kitchens under his/her care. Driving and advocating the execution of environmental friendliness program such as food waste recycling and relevant go green initiatives

Providing coaching to the culinary casts on the 5 keys basic and culinary standards such as food safety compliance and recipe handling

Requirements:

Min. of 15 years of working experience in hospitality industry with 2 years in leadership role for leading pastry & bakery operations in luxury hotel or Michelin-starred restaurants

Certificate of a 2-year culinary trainee ship or an appreciates with certified restaurant or hotel

Hands-on approach, creative, organized with can-do attitude to work under pressure

Fluent in both English and Chinese with professional presentation skills to communicate with guests and internal stakeholders

HKProfessional #LI-AI1

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