點心房行政主廚 Executive Pastry Chef

DUTIES

TheExecutive Pastry Chef is responsible for theoperation of the pastry and bakery. He is to implement all standardized procedures, rules & regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• Minimum of 5 years of experience in supervisory and management role of executive pastry chef position
• Proven track record of creating visually stunning and innovative pastries, desserts, and confections
• Extensive knowledge of various pastry and bakery techniques, ingredients, and equipment
• Develop and create unique, innovative, and visually appealing pastries, desserts, and confections for various outlets within the hotel, including restaurants, banquets, and in-room dining
• Strong leadership and mentoring skills, with the ability to motivate and manage a diverse team
• Excellent organizational and time management skills, with the ability to work well under pressure and meet tight deadlines
• Familiarity with food safety regulations and HACCP guidelines
• Participate in hotel promotional activities, such as cooking demonstrations, media events, and guest interactions
• Collaborate with the culinary team to develop seasonal and special event menus, incorporating new techniques and trends
• Oversee and manage the day-to-day operations of the pastry department, including staff scheduling, inventory control, and budget management

DUTIES

TheExecutive Pastry Chef is responsible for theoperation of the pastry and bakery. He is to implement all standardized procedures, rules & regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• Minimum of 5 years of experience in supervisory and management role of executive pastry chef position
• Proven track record of creating visually stunning and innovative pastries, desserts, and confections
• Extensive knowledge of various pastry and bakery techniques, ingredients, and equipment
• Develop and create unique, innovative, and visually appealing pastries, desserts, and confections for various outlets within the hotel, including restaurants, banquets, and in-room dining
• Strong leadership and mentoring skills, with the ability to motivate and manage a diverse team
• Excellent organizational and time management skills, with the ability to work well under pressure and meet tight deadlines
• Familiarity with food safety regulations and HACCP guidelines
• Participate in hotel promotional activities, such as cooking demonstrations, media events, and guest interactions
• Collaborate with the culinary team to develop seasonal and special event menus, incorporating new techniques and trends
• Oversee and manage the day-to-day operations of the pastry department, including staff scheduling, inventory control, and budget management

DUTIES

TheExecutive Pastry Chef is responsible for theoperation of the pastry and bakery. He is to implement all standardized procedures, rules & regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• Minimum of 5 years of experience in supervisory and management role of executive pastry chef position
• Proven track record of creating visually stunning and innovative pastries, desserts, and confections
• Extensive knowledge of various pastry and bakery techniques, ingredients, and equipment
• Develop and create unique, innovative, and visually appealing pastries, desserts, and confections for various outlets within the hotel, including restaurants, banquets, and in-room dining
• Strong leadership and mentoring skills, with the ability to motivate and manage a diverse team
• Excellent organizational and time management skills, with the ability to work well under pressure and meet tight deadlines
• Familiarity with food safety regulations and HACCP guidelines
• Participate in hotel promotional activities, such as cooking demonstrations, media events, and guest interactions
• Collaborate with the culinary team to develop seasonal and special event menus, incorporating new techniques and trends
• Oversee and manage the day-to-day operations of the pastry department, including staff scheduling, inventory control, and budget management