Executive Pastry Chef

Company : Capella Bangkok

Job Type : Full Time

Null, Bangkok

Number of Applicants

000+

This job is no longer accepting applications.

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Job Description - Executive Pastry Chef

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 at all times a positive and motivated attitude and exercise self control.
To provide a courteous and professional service at all times.
Assists the Executive Chef in making sure that all merchandise used is fresh and of a high quality.
Participates personally in cooking and supervising the preparation and pick up of dishes.
Keeps informed on changes in the competition and market and takes this into account when assisting the Executive Chef in developing both a la carte and set menus.
Initiates and participates in creative selling, merchandising, decoration and presentation ideas.
Makes suggestions and proposes attractive and varied menus which are likely to renew regular clients' enthusiasm and improve department profitability.
Ensures that all Capella Bangkok Health, Hygiene and Safety guidelines are adhered to in accordance with the Food, Health, Hygiene and Safety manuals.
Assists the Executive Chef in conducting theoretical, formal and practical (on the job) training for all kitchen staff and guidelines are adhered to.
Informs on a daily basis the Executive Chef of all relevant information in the operation and personal matters, including information which does not require the Executive Chef's action.
Is responsible for the proper use and maintenance of the Bakery and Pastry machines and equipment used in the operation.
Ensures to control food stock effectively in all kitchen operations.
Check quality of all products, like bakery-, pastry-, and ice cream products, including the ice cream counter at the different food and beverage outlets.
To ensure that the Bakery and pastry team have a complete understanding of and adhere to the Hotel's Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
To ensure that effective training programs are implemented in the Bakery and Pastry Kitchen to maximize productivity.
Ensures that all Chefs are trained in accordance with planned training programs and that all training records are updated and recorded correctly.
To ensure that productivity and morale within the Bakery and Pastry Kitchen is maximized and that discipline following Hotel Policies & Procedures and local legislation is consistently maintained.
To assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
Able to recommend on hosts selection and reports to the Executive Chef on the progress or performance of kitchen team.
Handles the entire team and ensures a smooth team is constantly present to complete the daily working tasks.
Assists the Executive Chef with interviews for hiring, dismissal of Bakery and Pastry staff.
Assists the Executive Chef with the evaluation interviews of new staff.
Train your assistant so he or she can be ready to take over during your absence.
Models teamwork, spirit and leadership.
Is able to maintain good relations with all hosts and colleagues and co - ordinates with the service manager that the cooperation between Bakery/pastry and service is as smooth as possible.
This job description is not exhaustive. You may be assigned other duties not mentioned above, that you will be expected to follow to the best of your ability.
To keep Bakery and pastry team up to date with seasonally available products and new products on the market.
Give the Bakery and Pastry team regular feedback on their job performance.
To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
To carry out any other reasonable duties and responsibilities as assigned.
To project at all times a positive and motivated attitude and exercise self-control.
From time to time you may be asked to undertake duties that are not included in this job description. You should agree to undertake these duties as long as the request is reasonable and will not affect your health safety or security.