Pastry Chef

Job description

Operational

§ To oversee the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.

§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§ To assist in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented into the pastry/bakery area.

§ To respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.

§ To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

§ To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ To make sure that pastry and bakery employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§ To make sure that all employees are up to date with the availability of seasonal and new products on the market.

§ To taste and monitor the pastry and baked products served throughout the operation, providing feedback where appropriate.

§ To work with the Materials Manager in the procurement of the best product for the best price.

§ To work closely with the Stewarding Manager to ensure that hygiene standards are maintained.

§ To supervise pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury.

Administrative

§ To assist in overseeing the preparation and update of the Pastry Departmental Operations Manual.

§ To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Financial

· To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· To ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

· To assist in proactively managing costs based on key performance indicators.

· To ensure that all relevant hotel, company and local rules, policies and regulations are adhered to.

· To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

· To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

People

· To assist in the recruitment and selection of all pastry and bakery employees. To follow hotel guidelines when recruiting and use a competency-based approach to selecting employees.

· To oversee the punctuality and appearance of all pastry and bakery employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· To develop the skills and effectiveness of all pastry and bakery Sous Chefs and Team Leaders through the appropriate training, coaching, and/or mentoring.

· To conduct annual Performance Development Discussions with pastry and bakery employees, to support them in their professional development goals.

· To plan and implement effective training programmes for all pastry and bakery employees in coordination with the Training Manager and Departmental Trainers.

· To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.

· To prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.

· To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

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

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

· To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.

Other duties

· To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.

· To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.

· To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

· To attend training sessions and meetings as and when required.

· To carry out any other reasonable duties and responsibilities as assigned.

Desired profile

Qualifications :

· Minimum 2+ years of experience in similar position.

· Ideally with a relevant degree or diploma in Hospitality or Tourism management.

· Excellent problem solving and interpersonal skills.

· Demonstrate a growth mindset

· Coach, mentor & Empower T.E.A.M.