Executive Pastry Chef

3 weeks ago

Riyadh, Ar Riyāḑ, Saudi Arabia SOFITEL Full time

Prepares and presents a broad array of cakes, pastries, desserts, and petits fours which meet customer expectations. Promotes the work culture and the company's core values.

DUTIES & RESPONSIBILITIES

  • Report for duty punctually wearing the correct uniform and name badges at all times.
  • Attend daily morning meetings with the Executive Chef regarding menus and other operational/administrational issues.
  • Hold daily and monthly meetings with the Pastry/Bakery staff and report to Executive Chef (or designates).
  • Establish culinary standards specific to banquets which meet the needs of the target market.
  • Ensure that culinary standards comply with Company and Hotel Policies and Procedures.
  • Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager.
  • Use locally and seasonally available products in menus and specials.
  • Inspect daily all fresh food received to ensure quality is maintained.
  • Write and update the relevant section of the Departmental Operations Manual.
  • Liaise with the stewarding department to ensure high cleanliness standards are maintained in all areas of the Pastry/Bakery.
  • Plan rosters on a weekly basis and review daily with Executive Chef and/or Executive Sous Chef.
  • Report any problems regarding failure of machinery and small equipment to the respective unit's Executive Chef/Executive Sous Chef.
  • Instruct on the correct usage of Kitchen equipment and machinery as set out by Health & Safety regulations.
  • Complete material checklist e.g. mise-en-place within own department for all sections.
  • Check daily each section in own department to ensure work has been carried out properly.
  • Check daily function sheets within Main Board.
  • Pass all information to the late shift.
  • Mise-en-place (report everything).
  • Make sure night shift is covered.
  • Maintain and/or submit to the chef's office all hotel records and forms as prescribed by local hotel management.
  • Follow operating standards.
  • Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry/Bakery.
  • Plan and implement effective skills training programmes.
  • Maximize employee productivity and morale and maintain discipline following hotel guidelines.
  • Hold daily training sessions and keep records about it.
  • Develop standard recipes that allow the restaurants and banquet department to operate at an acceptable food cost.
  • Monitor Pastry/Bakery operating costs and take corrective action when necessary.
  • Develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
  • The above description is not exhaustive, and other tasks may be added as appropriate.

Qualifications

  • Proficiency in reading, writing, and speaking English.
  • High school and culinary school training.
  • Knowledge of French pastries, Arabic and American pastries, pull sugar, cake decorating, and show pieces.
  • Strong leadership, training, and organizational skills.

EXPERIENCE

10 years of food/pastry experience in a luxury 5-star hotel.

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