Pastry Chef
IHGJob Description
Responsibilities:
- Plans activities, promotions, and menu implementations in conjunction with the Executive Pastry Chef and Director of Culinary according to annual marketing plans.
- Ensures designated action points from daily briefings or monthly operational meetings are followed.
- Complies with all legislation affecting the operation, including licensing, health, and safety regulations.
- Assists in compiling annual marketing plans and budgets.
- Ensures disciplinary and grievance procedures are adhered to.
- Strives to meet customer expectations.
- Is responsible for food cost, kitchen supplies, energy, and utensils in the assigned section.
- Finds ways to improve operational efficiency.
- Assists in improving food costs through strategic purchasing.
- Reduces energy consumption within the kitchen.
- Checks outlet operation during service periods and corrects deviations from quality standards.
- Conducts weekly equipment maintenance checks.
- Plans, coordinates, and supervises menu implementations.
- Fosters positive thinking and motivation.
- Assists in market list preparation.
- Conducts daily outlet tours.
- Prepares weekly work schedules.
- Creates and develops new dishes and recipes.
- Improves kitchen operating procedures.
- Relays guest comments and takes corrective actions.
- Manages the labor budget.
- Proposes new services and products.
- Performs other duties as required.
- Achieves compliance with FLS legislation.
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