Hotel Pastry Chef | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Pastry Chef

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.
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Hotel Pastry Chef.doc