| Department |
Reports to
Executive Sous Chef or Executive Chef |
Purpose
To achieve Food & Beverage revenue, profit and customer satisfaction goals by managing the pastry department for a five-star dining experience |
Constituents
- Guests
- Employees
- Management team
- The local community
|
Indicators of Success
- Achievement of customer satisfaction and loyalty goals
- Achievement of food & beverage revenue, profit and customer satisfaction goals
- Achievement of employee satisfaction and retention goals
- Achievement of the hotel’s financial goals
|
Areas of Responsibility
- Participate in the development and implementation of business strategies for the kitchen that are aligned with hotel’s overall mission, vision, values and strategies.
- Participate in the development of the kitchen’s business strategies.
- Create menu for the pastry department.
- Create an environment for employees aligned with the company culture through constant communication and reinforcement.
- Deliver the company experience for guests and employees.
- Communicate and reinforce the service vision for the hotel to employees.
- Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
- Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
- Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
- Provide employees with the tools and environment they need to deliver the company experience.
- Develop and implement strategies and practices that support employee engagement.
- Create luxury for the senses by managing the preparation of baked goods, pastries and desserts for a fine hotel restaurant.
- Develop menu for baked goods and desserts.
- Create signature dessert items.
- Create daily specials based upon availability of special ingredients.
- Recruit, select and schedule staff.
- Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.
- Ensure adherence to hotel’s standards of food quality.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Ensure that unused food is stored properly in order to minimize waste and maximize quality.
- Ensure that proper sanitation practices are followed.
- Analyze business volume and product usage daily.
- Anticipate business volume by consulting with Executive Chef.
- Manage inventory of food; provide Executive Chef with recommended stocking levels and purchasing requisitions.
- Keep current with local competition; continually seek ways to improve skills and culinary and management expertise.
|
Success Factors
- Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
- Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
- Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
- Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
- Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
- Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
- Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
- Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
- Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
|
Key Skills and Requirements
- Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
- Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
- Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
- Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
- Degree from internationally recognized culinary institution preferred.
- One to two years’ experience required.
|
Download
Hotel Pastry Chef.doc |