Executive Pastry Chef
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Executive Pastry Chef

Elysium

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Executive Pastry Chef

About the job

Department : Kitchen

Reports to : Executive Chef, Executive Sous Chef

Substituted by : Pastry Cook A

Responsible for : Head Baker, Assistant Baker,
Pastry Cook A, B & C


JOB PURPOSE

The Executive Pastry Chef will ensure the smooth running of the Pastry in the most efficient and effective manner. He will deliver the highest possible standards of quality food, presentation and service through the effective development, training, management and leadership of the Pastry’s human resources, equipment and provisions. The Executive Pastry Chef will be pro-active in maintaining and/or improving the department profitability in accordance with Hotel policies, procedures and standards.


MAIN DUTIES

1. CUSTOMER AWARENESS

• To understand who are the customers, both external (Hotel guests) and internal (all Hotel employees), their expectations and needs, establish and maintain relationship/rapport through service and over the long term.
• To seek and action customer feedback at every opportunity and learn from complaints.
• To implement and train in the correct hotel service standards, monitor and strive for continuous improvement.
• To project a positive, professional and friendly image to the guests and employees.






2. HEALTH AND SAFETY AND QUALITY ASSURANCE

• To ensure a safe workplace by identifying hazards and taking corrective action and to instruct employees on specific safe work practices (e.g. use of proper clothing, clean as you go, etc).
• To thoroughly understand, adhere and train in all Hotel’s standards
in food quality, presentation, service, customer service, cleanliness, food safety and hygiene.
• To ensure strict adherence to manufacturers’ instructions for safe use of all equipment and understand any risks involved in operating machinery and other equipment.
• To monitor and control all Pastry areas and activities by actively participating in the daily running of the operations and be vigilantly attentive to service details and all product quality.
• To co-ordinate effectively with the related/dependent departments through regular contact, before, during and after service about speed of service, item availability & popularity and inter-relations.
• To inspect all Pastry areas daily (front and back) to ensure cleanliness, physical condition and functioning equipment.
• To ensure the proper use of equipment through the proper training of staff and the regular maintenance and repair of kitchen appliances.


3. SERVICE DELIVERY

• To keep his work station well organised and neat.
• To ensure the smooth operation of the Pastry with the aim of producing and providing pastry items for all the Hotel’s outlets at the pre-set standards, before opening times and during service.
• To ensure that the Pastry logbook is updated daily and signed.
• To ensure the daily supervision of all subordinates ensuring that their actions, duties and opening and closing duties are carried out in accordance with the pre-set procedures.
• To ensure that the point of sale/computer system is correctly operated.
• To demonstrate thorough knowledge and ability in the prompt execution of all pastry pre-set recipes and service steps (the sequence of service) during operational hours.
• To sense guest needs and quickly respond to maximum satisfaction.
• To understand and ensure through continuous training that his/her subordinates understand all pre-set recipes, ingredients, origins, combinations, methods of preparation of all pastry dishes served.
• To understand and ensure through continuous training that his/her subordinates understand the presentation and service of all pastry dishes and menus served.
• To inform superiors about incidents, observations and developments that affect Guests, the Hotel’s activities and his/her post.


4. REVENUE IMPROVEMENT

• To ensure in conjunction with the Executive Chef and Executive Sous Chef, thorough product knowledge training for all restaurant staff to confidently merchandise all pastry items and dishes.
• To ensure all restaurant staff know special ‘pastry items to sell’.
• To follow the restaurants’ sales plan, promotions and entertainment.
• To implement ideas for “special events” (i.e. festive days, classes, food preparation, etc).


5. FINANCIAL MANAGEMENT

• To monitor and check, in conjunction with his superiors, market needs and trends, as well as price fluctuations of food and other ingredients and ensure that food costs are efficiently controlled.
• To assist the Executive Chef and Executive Sous Chef in developing menus, buffets, specials, writing standard recipes which will meet the needs of the customers.
• To ensure that energy is saved through the correct use of equipment, electricity, water and gas.
• To ensure that strict cost control measures are controlled and adhered to in terms of storage areas/quality/fridges/freezers to make sure stocks rotate correctly/hygienically and new orders are in line with all pastry costs and business levels.
• To ensure all pastry items and products are received and inspected upon delivery for quality as well as against the departments’ perpetual inventory record.
• To ensure and monitor staffing levels and rotas are in line with revenue according to business levels, staff needs, new starters/ leavers, labour standards and appropriately control labour costs.
• To instruct employees on proper equipment storage and handling to minimize breakage of china and glass and misuse of linen and silverware.
• To communicate to superiors, all deviations from standard portion size and methods of preparation.
• To ensure awareness of the department’s cost, identify the trends, suggest and take appropriate action in conjunction with the Executive Chef and Executive Sous Chef.
• To communicate cost issues/financial status to all in the team in order to increase involvement and commitment.
• To co-ordinate with all superiors methods for controlling wastage.


STANDARD DUTIES

1. To implement the Hotel’s Internal Operating Regulations on the basis of the Employee’s Handbook.
2. To know, implement and participate in the Hotel’s vision and objectives as described in the written procedures of the Hotel.
3. To participate in the building of an efficient team of employees by taking an active interest in each other’s welfare, safety and development.
4. To report for duty punctually wearing the correct uniform and perfectly groomed at all times.
5. To inform his superior when leaving his station/area for breaks and at end of shift.
6. To inform his superior should he has any problems with his scheduled working hours.
7. To provide a friendly, courteous and professional service at all times.
8. To perform the duties with maximum efficiency and in the most productive manner, following the department’s induction and training program and do not hesitate to ask questions regarding the execution of his/her duties.
9. To use all correct standards and methods of service as stated in the Hotel’s Operations Manual.
10. To always co-operate, assist and help other areas/stations/people when they are busier than him/her.
11. To initiate new ideas to improve service and encourage all other staff to give their view.
12. To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
13. To understand and adhere to the Hotel’s rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health & Safety, Cleanliness and the Environment.
14. To comply with Cyprus legislation and be conversant with and act in accordance with any such matters relating to his/her department.
15. To respond to any changes in the department as dictated by the needs of the industry, or Hotel operations.
16. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
17. To attend training sessions and seminars as required.
18. To attend and contribute to regular departmental communications meetings/briefings.
19. To ensure that all employees are treated fairly and consistently as outlined in the terms and conditions of employment, local legislation, and Hotel policies and procedures.


QUALIFICATIONS

1. Graduate of a Hotel Management School at tertiary level or Hotel & Catering School specialising in confectionery and bakery.
2. Three years experience in similar work.
3. Speaks and writes English very well. Knowledge of another language will be considered an advantage.
4. Organisational and Managerial skills.
5. Very good communication and motivational skills.
6. Pleasant and friendly personality, fair, reliable and polite.

About you

See Job description
  • Language required: English.

The company

A luxury 5-star hotel on the coast of Paphos, Cyprus the Elysium Hotel has become synonymous with beauty, luxury and tranquillity.

Boasting the advantages of a Mediterranean island like Cyprus, the Elysium is a perfect destination for all seasons. With its private beach, its unparalleled views and array of amenities, it is ideal for both a couple’s romantic getaway, and as a desirable venue for Cyprus weddings and anniversaries. We also have a well established reputation as a family-friendly hotel, offering all the necessary facilities for parents to spend quality holidays with their children.

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Executive Pastry Chef

Paphos, Cyprus

Full-time, Indefinite

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