Job Description

The Executive Pastry Chef is responsible for all operational aspects of the pastry department which supports the resort outlets, banquets, and pastry retail operations.

All duties are performed in accordance with department and property policies, practices and procedures.

Job Duties

Will be required to plan production, estimate consumption, and stay on trend with developing new and seasonal offerings.

Responsible to create innovative and visually appealing products.

Create and maintain standard recipes and presentations in order to maintain or increase quality standards and consistency.

Ensure proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section all while leading and creating a positive "team inspired" workplace culture.

Assume the role of liaison between all departments within the culinary division and all other hotel divisions.

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.

Ensure proper safety and sanitation of all kitchen facilities and equipment.

Organize and facilitate departmental meetings, training and goals setting. Manages all day-to-day operations of the pastry and bakery section of the kitchen.

Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints.

Make recommendations to the Executive Chef regarding succession planning.

Ensure that guests are always receiving an exceptional dining experience representing care and professionalism.

Ensure that all recipes and product yields are accurately costed and reviewed regularly.

Ensure that all food preparation equipment is being used safety and correctly. That it is cleaned and maintained accordingly.

Ensure that all pastry operations manuals are prepared and always updated.

Ensure that the pastry department adheres to all Sunseeker policies and procedures.

Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

Initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

Manage associates fairly and take a personal interest in knowing all culinary associates. Must project a positive and motivated attitude among all associates, even in stressful situations.

Ensure that weekly work schedules and annual leave planners are administered and filed correctly. That requested time off is distributed fairly amongst the pastry team.

Coach and counsel employees in a timely manner and in accordance with Company policy.

Maintain and increase the culinary division's morale and employee engagement. more