Head Chef - Pastry

We are actively seeking a Head Pastry Chef to manage and oversee all aspects of the Pastry department to an outstanding standard. Working closely with the Executive Head Chef you will give exceptional guest focus in the delivery of pastry items to all outlets of the Hotel & Spa. You will ensure all team members are fully trained and knowledgeable in all aspects of Pastry production and to assist in the implementation of any relevant health and safety training within the pastry department and wider kitchen.,

• Deliver pastry to all areas of the hotel in line with the Executive Chefs guidelines.
• Ensure that all food delivered is to the standard agreed in the standards operating procedures manual and that all team members are aware of and trained in these standards
• Consistently uphold seasonality of product and implement as agreed with Executive Chef
• Regularly develop new pastry items to meet the taste and dinning requirements of our guests
• Facilitate weekly meetings with team to communicate upcoming business demands, training needs and new ideas
• Provide the team with performance standards, in line with the Executive Head Chef and ensure all team members are compliant
• Ensure the provision of ongoing training and development for the Pastry team
• Provide coaching and guidance to new team members, with induction training and ongoing training and development
• Participate in the recruitment of new employees
• Support and facilitate team members in participation in local, national and international competitions
• Management of stock control and rotation within the Pastry department
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand
• Ensure the use of procedures that minimise wastage and over-production
• Produce rotas that control payroll costs of the department
• Maintain relationships and contracts with suppliers
• Participate in preparation and implementation of the strategic business plan
• Plan the yearly food revenue and profit target to meet the required Gross Profit
• Bring a proactive approach to your work by researching new techniques, methods and ideas to keep us at the forefront of the industry
• Manage the preparation and presentation of food products to ensure quality at all times
• Monitor and check guest satisfaction daily, relaying feedback to the team and Executive Chef as required