Pastry Chef

[{{ $ctrl._job.status.name | translate}}] Pastry Chef
Fairmont Yangcheng Lake

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Job description


Pastry Chef

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Pastry Chef, you will manage this dynamic department with flair, engaging your team and inspiring a complement of truly spectacular menu offerings.
Hotel Overview: Nestled along the shores of the legendary Yangcheng Lake, Fairmont Yangcheng Lake is a luxury five star resort with over 80 hectares of lush parkland, recreation facilities and Yue Feng Organic Farm. The hotel features 200 guest rooms with lakeside views plus an additional 25- room VIP villa, 1,600 square meters of function space, a Willow Stream Spa and Health Club and 5 Food and Beverage Outlets, including high-end signature Chinese Restaurant.
Summary of Responsibilities:
Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:
  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Plan in conjunction with the Executive Chef and outlet chefs, activities, promotions, menu implementations according to the annual plans.
  • Ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned.
  • Plan co-ordinate and supervise all pastry menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation
  • Create and develop new pastry dishes and recipes by keeping up with the latest market trends.
  • Conduct checks of all dessert mis en place and buffet set ups in all outlets prior to meal periods to ensure quality and consistency of pastry products
  • Ensure disciplinary and grievance procedures are properly adhered to, following hotel policy and recorded accordingly.
  • Prepare evaluation report for all pastry employees as required by policy and procedure.
  • Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction.
  • Responsible for the pastry food cost as well as pastry kitchen operating supplies, and kitchen utensils.
  • Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards.
  • Assist in the preparation and control of daily and weekly market lists for the pastry.
  • Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring the purchasing specifications are met.
  • Do not entertain unannounced visits from food or material suppliers. All outside company representatives must conduct business through the chef’s office only
  • Constantly strive to reduce energy consumption through awareness
  • Conduct weekly inspections and walk throughs of pastry kitchens, together with Executive Sous Chef, Engineering & Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipments, and clean hygienic kitchen with documented follow-ups.
  • Monitor cleanliness and hygiene of all Pastry areas with the stewarding department and lead HACCP program in the Pastry department
  • Be understanding of the labour budget of the pastry kitchen
  • Ensure that all pastry employees report for duty in each outlet with correct uniform in a timely manner
  • Perform any other reasonable duties as required by the department head from time to time.
  • Ensure grooming standards are met
  • Ensure adherence to Fairmont’s Code of Ethics
  • Support Hotel Committees
  • Support Service Plus Recognition Program
  • Ensure Employee engagement Survey Goals are met
  • Ensure adherence to Fairmont’s Code of Ethics
  • Support Hotel Committees
  • Support Service Plus Recognition Program
  • Ensure Employee engagement Survey Goals are met
  • Ensure grooming standards are met
  • Perform any tasks as assigned by the Management

Qualifications:
  • Previous leadership experience in the Culinary field required
  • Strive to exceed guest expectation and take the culinary team going from good to great. Always act in a professional manner using the company’s Mission, Vision and Values.
  • Fluency in English and Chinese Mandarin (verbal & written) essential
Visa Requirements: Must be legally eligible to work in China
APPLY TODAY: Whether you’re launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!
ABOUT FAIRMONT HOTELS & RESORTS
At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That’s why you'll find exceptional work opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!
Job type
Full-time
Location
Kunshan, Suzhou, China
Department
F&B kitchen
Starting in
As soon as possible
Duration of the contract
Indefinite

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