Pastry Chef

Under the guidance and supervision of the Executive Chef, you are responsible in overseeing Pastry Kitchen daily operations, ensuring a consistent implementation of company standards to maximize profits, enforce quality standards, maintain high staff performance and ensure customer satisfaction and loyalty.Key Responsibilities Excellent knowledge in handling all day pastry kitchen operations Ensures smooth operation in the Kitchen, proper product control & quantity of produced items Provides supervision, coaching and training to all Pastry kitchen colleagues based on the company culture & standards/ requirements & guest engagement Strong Knowledge on Pastry kitchen P&L Report, Budget Report, and Cost Control. Knowledgeable on Recipe Writing, Ordering of Food & Store Room Requisitions Ensure the highest level of food safety by strictly enforcing Shangri-La’s Food Safety Management System / HACCP guidelines Handles guest feedback with regards to quality, variety of food and team’s performance & takes corrective actions based on their feed back Maintains good relations with internal & external customers Experiences And Skills Required Good knowledge of Pastry Products such as cakes, pies, mousses, French pastry and local hot & cold desserts Minimum 6 years’ leadership experience in an international hotel or Hospitality Industry Exceptional communication skills in English (both written and spoken) Well verse on HACCP and Food Safety Guidelines Competent in computer skills (Excel, Micros and Requisition Systems) Attributes Outgoing, People Oriented & Team Builder Team player & open minded Proactive, Motivator with a “Can Do Attitude” Creative with an eye for details “Thinks Outside the Box” Attention to detail & service-mind oriented Quality driven & good leadership skills