Executive Pastry Chef Full-time Job2 weeks ago Tourism & Hospitaltity Ras Al Khaimah City 50 views Reference: 19682
To assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet and Banquet.
To set, in close conjunction with Executive Chef, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan
To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.
To ensure that the Department Operational Budget is strictly adhered to.
To monitor all cost and recommend / institute measures to control them.
To review monthly forecasts and schedule resources accordingly.
To assign responsibilities to subordinates and to check their performance periodically.
To monitor service and Food & Beverage standards in all outlets and banquets.
Ensures that all bakery and pastry preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
Ensures that all brigades follow the HACCP regulations and monitor regulations.
To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
To conduct frequent walk through inspections together with the Executive Chef, Steward Manager and Hygiene Officer
To be available and on duty during peak periods (frequently opening and closing the operation).
To spend time in the outlets (during peak periods) to ensure quality presentation of bakery and pastry products to meet all expectations
To frequently taste his products being demanding and critical when it comes to food quality.
To ensure that Bakery and Pastry team project a warm, professional and welcome image always.
To establish a rapport with guests maintaining good customer relationship
To continuously seek ways to assist in maximize F&B revenues and profits.
To ensure that all Departmental Operations Manuals are prepared and updated annually.
To ensure that all Kitchen forms and reports are forwarded in time to the Food & Beverage Office.
To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
To ensure that all recipes are followed strictly in order to achieve consistency of product and service
To keep Food & Beverage ambassadors up to date with seasonally available products and new products on the market.
To attend Food & Beverage Meeting as and when required
To ensure that all meetings are well planned, efficient and result oriented.
To ensure that deadlines on all projects are met.
To prepare weekly work schedules in accordance with workload and priorities for the approval by the Executive Chef.
To ensure the smooth operation of the Bakery Pastry Department
To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan
To ensure that all Outlets responsible are fully aware of market needs and trends and that their products meet these requirements.
To conduct yearly performance appraisal and give ambassadors regular feedback on their job performance.
To identify and develop young talents within the organization for future potential growth within the group
Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
Must apply the Sofitel Food & Beverage rituals.
To maintain a good rapport and working relationship with ambassador in the outlet and all other departments.
To attend and contribute to all ambassador meetings Departmental and Hotel trainings scheduled and other related activities.
To fully support the Departmental Trainers function in the Department assigned.
To carry out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.
To carry out any other reasonable duties as assigned by the Executive Chef.