1. Business Performance & Cost ControlConduct food cost analysis and ensure that expenses and requisitions are in line with budget and forecast.
Maintain proper and adequate controls over purchase orders and requisitions.
Monitor monthly inventory turnover and identify slow-moving items.
Ensure that
purchasing, receiving, and storage are efficiently handled and that goods purchased conform to hotel specifications.
Attend meetings with the Executive Chef to discuss future business strategy and review ongoing action plans and progress.
2. Kitchen Operations & Quality ControlLiaise with outlet chefs to discuss menu planning and the pairing of desserts with entrée and appetizer selections.
Supervise food tasting sessions and guide the Assistant Pastry Chef / Junior Sous Chef during new menu implementations.
Ensure that the quality, taste, and presentation of all prepared products adhere strictly to departmental standards.
Guarantee high levels of food safety management and strict compliance with hotel food safety and hygiene standards (HACCP).
Monitor and fully implement portion control established in official recipe cards.
Inspect stores and refrigerators daily, maintaining full responsibility for proper storage and recycling of leftovers.
Ensure smooth, effective communication among all kitchen sections and with other departments.
Update menu recipe cards and oversee menu planning for seasonal promotions.
3. Team Management & LeadershipMotivate, supervise, and discipline team members to ensure their professional capabilities meet guest and organizational needs.
Interview, select, and recruit talent for the pastry team.
Identify and nurture team members with high potential for career growth.
Conduct regular performance reviews with the team.
Develop, execute, and maintain records of staff training programs, addressing development needs and imparting new skills.
Prepare weekly staff schedules considering business forecasts, operating budgets, and service standards.
Conduct monthly departmental meetings to share updates, gather feedback, resolve operational issues, and foster open communication.
Relevant educational background, vocational training, academic degree, or professional
qualification applicable to the position and commensurate with the position level
Relevant experience in a similar position and/or within a similar scale of operation, commensurate
with the position level.
Good knowledge of relevant SOPs, operational standards, health & safety requirements, and
workplace regulations.
Good communication, teamwork, problem-solving, and adaptability skills.
Strong commitment to service excellence and professional standards.
Ability to work effectively in a fast-paced hospitality environment.
Relevant professional certifications and English proficiency are advantages, depending on the
position.