Head Pastry Chef

Job description

Operational

· Ensures that all company minimum brand standards have been implemented.

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Purchases in accordance with policies and nominated suppliers, buying locally available fresh products wherever possible.

· Changing menus according to produce seasonality sales mix and cost mixes of menus, according to concept

· Ordering and structure menus according to strategy minimizing waste and keeping menu engineering to target percentage.

· Actively approaches and initiates meetings and strategy with HODs and department leaders according to concept and strategy targets

· Overview and responsibility of consistency of product, accountable for and utilises guest feedback to ensure highest standards

· Implementation and consistency of systems and procedures of rotation HACCP, temperature records to ensure safest quality food and according to legislation

· Overall responsibility of team

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Devises special dishes and develops innovative recipes.

· Establishes and enforces nutrition and sanitation standards for restaurant.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Administration

· Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

· Prepares and updates the Departmental Operations Manuals.

· Responsible for scheduling, payroll systems, forecasting and holidays

· Conducts regular departmental communications briefings and meetings.

Customer Service

· Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

Personnel

· Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

· Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

· Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

· Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

· Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

· Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Conducts annual Performance Development Discussions with employees and supports them in their professional development goals.

· Supports reinforcement of Hyatt’s Values.

· Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

· Provides feedback on the results of the Employee Opinion Survey and ensuring that the relevant changes are implemented.

Desired profile

Qualifications :

Passion for gastronomy

Exceptional culinary skill and creativity

Teamwork and attention to detail

Ability to work under pressure

Communication skills

Knowledge of English

Knowledge of hygiene regulations and HACCP

Flexibility