Assistant Pastry Chef

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

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Assistant Pastry Chef 

The Role

• • To assist the Executive Chef and Executive Sous Chef in overseeing the kitchen and stewarding operations of the Hotel
  • To be entrepreneurial and to think beyond the boundaries is expected and not requested
  • To provide service that is sincere, warm and enthusiastic, ensuring the guests’ satisfaction
  • To take the time to get to know the guests and to be committed to service excellence

  • Key Deliverables and Responsibilities

    Planning & Organizing:

  • The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. 
  • The ability to make requisitions of all items needed for the next day.
  • The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
  • Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.
  • Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

  • Operations:

  • Train and develop the kitchen and stewarding team in the departmental operating standards.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
  • Ensure all kitchen team members are aware of the a la carte Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier.
  • Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
  • To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.

  • Administration:

  • To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.
  • To plan the weekly rota in accordance with the business demands.
  • To ensure kitchen productivity and proactively manage the kitchens working hours.
  • To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.

Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.