Head Chef - Pastry

Lots to do, but lots of fun

• Deliver pastry to all areas of the hotel in line with the Executive Chefs guidelines.
• Ensure that all food delivered is to the standard agreed in the standards operating procedures manual and that all team members are aware of and trained in these standards
• Consistently uphold seasonality of product and implement as agreed with Executive Chef 
• Regularly develop new pastry items to meet the taste and dinning requirements of our guests
• Facilitate weekly meetings with team to communicate upcoming business demands, training needs and new ideas
• Provide the team with performance standards, in line with the Executive Head Chef and ensure all team members are compliant
• Ensure the provision of ongoing training and development for the Pastry team
• Provide coaching and guidance to new team members, with induction training and ongoing training and development
• Participate in the recruitment of new employees
• Support and facilitate team members in participation in local, national and international competitions
• Management of stock control and rotation within the Pastry department
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand
• Ensure the use of procedures that minimise wastage and over-production
• Produce rotas that control payroll costs of the department
• Maintain relationships and contracts with suppliers 
• Participate in preparation and implementation of the strategic business plan
• Plan the yearly food revenue and profit target to meet the required Gross Profit
• Bring a proactive approach to your work by researching new techniques, methods and ideas to keep us at the forefront of the industry
• Manage the preparation and presentation of food products to ensure quality at all times
• Monitor and check guest satisfaction daily, relaying feedback to the team and Executive Chef as required