Assistant Pastry Chef

The Assistant Pastry Chef works under the direct supervision of the Executive Pastry Chef. As an Assistant Pastry Chef, you will assist in the day-to-day operations of a Bakery or Pastry kitchen. You will collaborate with the baker on daily tasks and schedules and oversee other pastry chefs or kitchen staff in the absence of the head pastry chef. In addition to making pastries and breads, other duties include assessing inventory and supplies, maintaining safe and sanitary working conditions, helping develop recipes and menus, and/or suggesting alternative baking methods.

Strategic planning and implementation

• Ensure that culinary operations meet hotel and Pan Pacific Hotel Group standards.
• Implement and comply with a successful business plan.
• Be involved in all aspect of culinary operations of the hotel.

Operations Management

• To co-operate with all Outlet Chefs related to his assigned section, i.e. Cafe Restaurant, Specialty Restaurant, Bakery, Banquet Kitchen.
• To ensure personal knowledge of the Market quantities available, standard of foods and seasonal market trends.
• To discuss quality factors and defects of purchased goods with the Executive Chef to determine value and corrective action when necessary.
• To assure a constant supply in Quality and Quantity to all food outlets.
• Responsible of all culinary activities to ensure efficiency and high standards of operations in all restaurants, bars and events.
• Ensures culinary presentation and quality in all restaurants, bars and event spaces are of a very high standard.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Continually review and refresh menu offerings as deemed by locality and region.
• Ensure supplier audits and tracking is completed regularly.
• Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
• To conduct regular hygiene audits in conjunction with the Chief Steward in his areas of responsibility.
• Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regional governing body.
• To ensure the accurate maintenance of food recipe data.

Financial Management

• Leading the culinary team in proper expenses and cost control with required services and standards and monitoring the performance of the entire department in this process.
• Has proven ability to engineer culinary costs to achieve profit maximisation without impacting Pan Pacific Brand Standards or Guest Expectations.
• Establish an integrated cost management plan related to daily inventories and market list produce.
• To create, implement and control performance standards for kitchen, stewarding, restaurants & bars so as to achieve the highest possible hygiene and sanitation standards, minimize operating equipment breakage and stream line efficient resource flow.
• To maximize employee productivity in order to minimize payroll costs.
• To monitor all kitchen related costs and recommend changes to his superior where appropriate.
• To issue repair and maintenance job orders to ensure the proper maintenance of the Pastry/Bakery kitchen.

Business Development and Marketing

• To identify, in conjunction with Executive Chef, Outlet Chef and Outlet Manager on market needs and trends.
• To contribute with Executive Chef and Outlet Manager an effective sales plan.
• To monitor and analyze the menus and product of other hotel.
• To ensure that all staffs are fully aware of market needs and that their product meets their requirements.
• To plan and implement in conjunction with the Executive Chef, Outlet Chef and Outlet Manager effective food promotions.

Human Capital Management and Development

• Develop and grow the culinary team through leadership, mentorship and coaching to fuel the growth of the team and of the Pan Pacific Hotels Group.
• Identify and implement departmental training plans to further develop all associates in keeping with Pan Pacific Hotel Group Learning & Development guidelines.
• Champion WDA/WSQ programs toward professional certification for associates.
• Conduct training for the staff in accordance to the Annual Training Plan in order that employees have the necessary skills to perform their duties.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To develop departmental trainers and assign training responsibilities.
• To ensure that each plans and implements effective training programs for their respective kitchen and that they consistently maintain discipline following hotel guidelines and local legislation.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

Service Standardization

• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained.
• To ensure that all employees provide a courteous and professional service at all times.
• To develop menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating philosophy.

Compliances

• To ensure that the hotel complies with all Food Hygiene related Laws and Regulations of Singapore and its relevant authorities.

We invite you to apply if you are:

• A current Assistant Pastry Chef or Chef de Partie of a large hotel with experience in high volume banqueting or a signature high volume high profile restaurant.
• Certified in Culinary Diploma or Degree from a recognized hospitality / tertiary institution and/or have gained 7 years of culinary experience in hotel industry.
• Interested in hotel operations, with a strong focus in revenue generation.
• Experienced in managing diverse relationships, i.e.  Multi-Cultural / Racial teams as well as local communities.  Possess high energy personality – engaging.
• Experienced in large business hotel environments in Asian markets and/or in Singapore.
• A good people manager with leadership, team building skills, ability to motivate, affect change, highly adaptable, appreciate technology and utilize to simplify systems/processes.