Executive Pastry Chef

Job Description : • The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel. • Responsible for our signature Sofitel Le haute Croissant production and sales. • Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. • Responsible for in the daily requisitioning of all food goods. • Be familiar with local requirements and sanitation regulations. • Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served. • Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas. • Creates enthusiasm for training and development amongst his subordinates. • Motivates and leads by example. • Communication of food trends and market needs to ambassadors. • Communication of local requirements, food sanitation laws, safety regulations and other to all staff. • Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. • Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans. • Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned. • Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times. • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. • Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book. • Assist the Executive Chef in compiling the annual marketing plans and budgets. • Ensure disciplinary and grievance procedures are properly adhered to and followed. • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department. • Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards. • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. • Conduct weekly inspections of kitchens and restaurants with follow-ups. • Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends. • Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner. • Assist in the preparation and control of daily and weekly market lists. • Be fully responsible for the labour budget of his assigned kitchen department • Any other reasonable request as required by Hotel Management. Job Requirements : • Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors • Possess SFA Hygiene Certification – Level 3 and above. • Has the ability to work autonomously • Has the ability and willingness to undertake further development • An understanding of luxury guest expectations.