Executive Pastry Chef

Job Description

Primary Responsibilities

1. Menu Development and Innovation: Design and create innovative pastry menus that align with the Swissotel brand and delight guests.
   Develop seasonal and special occasion desserts that cater to the hotel's diverse clientele.
   Collaborate with the Executive Chef and other culinary leaders to integrate pastry offerings into the overall dining experience.
2. Leadership and Staff Management: Lead, mentor, and manage the pastry team, including pastry chefs, bakers, and assistants.
   Conduct training sessions to ensure high skill levels and adherence to Swissotel's culinary standards.
   Schedule and assign tasks to pastry staff, ensuring efficient and effective operations.
3. Quality Control: Maintain the highest quality standards for all pastry and bakery items.
   Conduct regular tastings and quality checks to ensure consistency and excellence.
   Monitor food presentation, ensuring all items are visually appealing and meet the hotel's standards.
4. Operational Management: Oversee the day-to-day operations of the pastry kitchen, ensuring smooth and efficient workflow.
   Manage inventory, order supplies, and control costs while minimizing waste.
   Ensure compliance with health and safety regulations, maintaining a clean and organized work environment.
5. Guest Experience: Engage with guests to understand their preferences and incorporate feedback into menu development.
   Create bespoke desserts for special events, VIP guests, and occasions.
   Ensure that all guest interactions reflect Fairmont's commitment to luxury service.
6. Financial Management: Develop and manage the pastry department's budget, ensuring profitability while maintaining quality.
   Monitor food costs, labor costs, and overall financial performance.
   Implement cost-saving measures without compromising on quality or guest experience.
7. Collaboration and Communication: Work closely with the Food & Beverage Director, Executive Chef, and other department heads to align pastry operations with the hotel's overall strategy.
   Participate in culinary events, promotions, and media appearances to showcase the hotel's pastry offerings.
   Foster a positive and collaborative work environment, encouraging creativity and teamwork.
8. Other Responsibilities: Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features.
   Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
   Be well versed in hotel fire & life safety/emergency procedures.
   Attend all briefings, meetings and trainings as assigned by management.
   Maintain a high standard of personal appearance and hygiene at all times.
   Perform other reasonable duties assigned by the Management of the Hotel.

Qualifications

1. Diploma from a reputable Hospitality Management / Culinary school preferred.
2. Additional certification(s) in Food & Beverage will be an advantage.
3. Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities/resorts destinations globally.
4. Excellent reading, writing and oral proficiency in English language.
5. Ability to speak other languages and basic understanding of local languages will be an advantage.
6. Good working knowledge of MS Excel, Word, & PowerPoint.
7. High degree of professionalism with sound human resources management and business acumen capabilities.
8. Knowledge of French pastries, Arabic and American pastries, pull sugar, cake decorating and show pieces.
9. Strong leadership, training and organizational skills.

Company Industry:

• Hotels
• Hospitality

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Keywords:

• Executive Pastry Chef