Executive Pastry Chef - Swissotel Living bodrum

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Responsibilities 
•    Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences.
•    Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation.
•    Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.
•    Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste.
•    Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections.
•    Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures.
•    Stay updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporating them into menu development as appropriate.
•    Foster a guest-centric approach to pastry production, soliciting feedback, and making adjustments for guest satisfaction.
 

This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.

Leading the Discipline Teams:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are met:

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Must be certified with HACCP Level 2 or 3.
• Overseeing all aspects of pastry production, including recipe development, preparation, and presentation.
• Ensuring consistency and quality in all pastry items produced.
• Follows proper handling and right temperature of all food products.
• Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.
• Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.
• Developing and implementing cost-effective strategies to maximize profitability while maintaining quality standards.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavour.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations.
• Assists the Director of Culinary with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

• Monitors and provides service behaviours that are above and beyond for customer satisfaction.
• Providing exceptional customer service and accommodating special dietary needs or requests.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

High school diploma or GED; 8 years’ experience in culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years’ experience in culinary, food and beverage, or related professional area.