Executive Pastry Chef

Job Description

Company Description

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality.

Job Description

– Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations
– Leading and managing the quality/quantity of items produced by the Pastry department, coordinating the production as it relates to banquet and restaurant functions
– Supervising and managing employees
– Advocating sound financial/business decision making
– Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing
– Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to par levels and can make adjustments according to business volumes
– Open and close work area at scheduled times, ensuring full preparation for operation/function
– To lead and manage the quality of the Pastry department, coordinate the production as it relates to banquet and restaurant functions
– Lead and manage the quality and quantity of the Pastry department, coordinate the production as it relates to banquet and restaurant functions
– Supervise preparation, quality and quantity of all baked items
– Oversee bakery operations for all food outlets, including methods of preparation, portion
– control and garnishing
– Responsible for the day to day Pastry operations which includes controlling quality and quantity of produced items, menu planning, hygiene standard, communicating and training of staff
– Support, lead and motivate all pastry sous chefs and cooks
– Cross utilize teams to cover all needs of the operation
– Monitor all related costs and expenses to insure profit
– Insure all HACCP procedures are followed
– Innovate and create new features within the pastry department
– Create displays, showpieces and seasonal attractions
– Recruiting, selection and on-boarding of sous chefs and cooks
– Implements & coordinates the culinary function