About the job
- Oversee and manage the creation of a diverse range of pastries, cakes, cold and hot desserts, and toppings for the pastry shop and other culinary outlets.
- Maintain detailed production charts for all bakery and pastry items, regularly monitoring their progress and quality.
- Strive to exceed guest expectations through exceptional quality and service in all food offerings.
- Supervise the preparation and production processes for bakery items, ensuring the highest standards are met.
- Adhere to all HACCP protocols, maintaining clear and accurate records at all times.
- Promptly inform management of any issues that may impact the hotel’s interests.
- Design and plan creative menus, ensuring the exquisite presentation of pastries, bakery items, and chocolates.
- Skillfully pair wines with food when applicable, fostering innovation and consistency to develop a competitive edge through new products.
- Follow the Executive Chef's guidelines for menu planning and design.
- Estimate daily and weekly ingredient requirements to ensure efficient production.
- Inspire and develop staff, promoting teamwork and smooth departmental operations.
- Effectively manage staffing levels through strategic duty roster planning to ensure consistent guest service excellence.
- Provide ongoing support to the team, enabling them to deliver a range of efficient services.
- Address customer inquiries and resolve issues promptly to guarantee satisfaction.
- Ensure all team members are trained in safety practices.
- Analyze food costs, identifying the most cost-effective recipes while maintaining quality standards.
- Educate the team on optimal and cost-effective resource usage.
- Monitor departmental operations to minimize food waste effectively.
- Keep department expenditures within the established budget.
- Identify and manage the disposition of any spoiled food and defective supplies or equipment.
- Perform various job-related duties as assigned.
- Attend to daily operational issues regarding equipment and food supplies.
- Continuously upgrade and enhance skills in preparing various baked goods and confections.
- Organize maintenance and care of departmental facilities, equipment, supplies, and materials to promote efficiency, health, and safety.
- Establish standards that cater to both international clientele and local market needs.
- Provide training and supervision for senior bakers and support staff.
- Document all recipes and maintain an updated manual to ensure comprehensive data availability.
- Keep accurate records, reports, and files related to food production and departmental operations as per industry standards.
- Regularly monitor inventory levels and coordinate stock orders from the main storeroom.
