Resort Pastry Chef

Job Description:
Effectively monitor the daily operations of the respective outlet, provides support and guidance to fellow outlet staff to ensure success and effective operation ending in a positive guest experience. Develop, implement and train all menu as per the outlet concept, provide support to banqueting operations whenever needed.

Main Responsibilities

• Being responsible for the Pastry & Bakery Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Maintains and responsible for the completion of the control report (i.e.) temperature checklist cleaning schedule, work order, etc.
• Maintains food safety & protection, to include dating, proper storage and rotation, etc.
• Assists junior chefs to complete the job assignment in a safe and professional manner.
• Maintain the basic food safety & sanitation in accordance with the company policies.
• Enforce Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
• Ensure the awareness & enforcement of all resorts S.O.P.'s
• Enforce operational Standards that are reviewed periodically, updated and improved.
• Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
• To assist the team in supporting Sous chefs, CDPs, Commis & Cooks training plans on a quarterly basis in conjunction with HRD.
• To implement a departmental daily "15 Minute" training program.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Promote positive inter-departmental relations through candid communication & cooperation.
• Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
• Perform any reasonable request made of management which is not life threatening or against the law.
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing.
• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the patina brand, values and vision, to create an amazing experience for our guests and team members.
• Communicates expectations, recognizes performance, and produces consistent desired business results.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
• Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
• Mentor and guide individual team members' growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
• Take ownership of individual's growth and be involved in career progression and succession planning of team members.
• Proactively identify training needs of team members to ensure enhancement and performance improvement.
• Protect the privacy and security of guests and coworkers.
• Plan and schedule roster according to business level to optimize resources.
• Be able to perform all tasks within the department and assist in shift coverage when necessary.

It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.

Profile Required:
Education

High school or equivalent education required. Bachelor's degree preferred.

Experience
Must have at least 9- 10 years' experience in the luxury hospitality industry. More experience preferred.

Key Competencies

Communication skills

Organisational skills

Information system knowledge

Guest focus

Problem solving skills

Build Personal Effectiveness

Appearance: Confident, well-groomed and dressed in a business smart manner.

Personality: Warm, welcoming, smiling and pleasant.

Act with integrity.

Excellence in communication skills: verbally and listening.

Exhibit self-confidence

Make sound decisions

Talented chef

Take initiative

Create Team Focus

Build relationships

Facilitate open communication

Foster teamwork

Able to delegate

Promote team diversity

Customer service orientation

Create High Performance Culture

Able to multi-task and to set clear priorities

Effective organisational development

Take ownership

Results oriented

Lead Change and Innovate

Build support for change

Drive continuous improvement

Share best practices

Other Skills
(Language, Computers)

Able to read and write excellent English and preferably another language

Basic computer skills

What We Offer:

• Competitive salary package
• Opportunities for professional growth and development
• Supportive and dynamic team environment
• Meals, accommodation and uniform provided

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.