Executive Pastry Chef - Waldorf Astoria Cairo Heliopolis

Job description

An Executive Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As an Executive Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef to deliver an excellent Guest and Member experience. An Executive Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

·        Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations

·        Leading and managing the quality/quantity of items produced by the Pastry department, coordinating the production as it relates to banquet and restaurant functions

·        Supervising and managing employees

·        Advocating sound financial/business decision making

·        Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing

·        Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to adjust levels and can adjust according to business volumes

·        Open and close work area at scheduled times, ensuring full preparation for operation/function

·        To lead and manage the quality of the Pastry department, coordinate the production as it relates to banquet and restaurant functions

·        Lead and manage the quality and quantity of the Pastry department, coordinate the production as it relates to banquet and restaurant functions

·     Supervise preparation, quality and quantity of all baked items

An Executive Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As an Executive Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef to deliver an excellent Guest and Member experience. An Executive Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

·        Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations

·        Leading and managing the quality/quantity of items produced by the Pastry department, coordinating the production as it relates to banquet and restaurant functions

·        Supervising and managing employees

·        Advocating sound financial/business decision making

·        Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing

·        Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to adjust levels and can adjust according to business volumes

·        Open and close work area at scheduled times, ensuring full preparation for operation/function

·        To lead and manage the quality of the Pastry department, coordinate the production as it relates to banquet and restaurant functions

·        Lead and manage the quality and quantity of the Pastry department, coordinate the production as it relates to banquet and restaurant functions

·     Supervise preparation, quality and quantity of all baked items