Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a wide range of cakes, pastries, desserts, petits fours and breads that meet customer expectations.
- Supervise all employees in the Pastry/Bakery kitchen.
- Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
- Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
- Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
- Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
- Oversee all matters related to food purchasing for pastry and bakery.
- Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
- Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
- Maintain a hygienic kitchen and personal hygiene.
- Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines.
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Work with Executive Chef in the preparation and management of the department’s budget.
- Assist in coordinating the preparation of the departmental annual budget.
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Implement and practice HACCP.
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
- Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
- Minimum 10 years (pastry) kitchen experience
- High-end refined dessert platter and Boutique pastry experiences
- Banqueting experience is preferred
- Proficiency in Microsoft Office