Pastry Chef

"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. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Reporting to the Pastry Chef, responsibilities and essential job functions include but are not limited to the following:

• Guide and supervise the pastry team, ensuring efficient production and high-quality output across all outlets, including restaurants, banquets, and in-room dining.
• Maintain consistency in taste, presentation, and quality of all pastry items, conducting regular quality checks and tastings.
• Collaborate with the Pastry Chef to design and implement innovative dessert menus that reflect current trends and guest preferences.
• Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
• Maintain ongoing training and development of employees
• Responsible for kitchen operation in absence of Pastry Chef
• Work closely with other culinary departments and hotel staff to coordinate events, special occasions, and daily operations.
• Ensure details of guest service are maintained to standards of Fairmont Hotels & Resorts
• Maximize daily productivity of staff, managing daily staffing guidelines to align with actual business levels.
• Prepare requisitions in a timely manner and to communicate with the Chef’s office regarding the bi-weekly food order.
• Other related duties