Pastry Chef

Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport.  The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east).

GENERAL INFORMATION

Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108

Telephone number: +91 (0) 40 6625 0000

Website: https://all.accor.com/hotel/6687/index.en.shtml

Primary Responsibilities

• Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets.
• To prepare production charts of all the bakery and pastry items and monitor them from time to time.
• Ensure to exceed guest expectations in quality and service of the food products.
• Supervise the preparation and production of all bakery products.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

Food & Beverage Production Planning

• Plan and design menus, responsible for presentation of pastries, bakery items and chocolates.
• Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency.
• Follows guidelines laid by the Executive Chef on menu plan and design.
• Estimate daily and weekly requirements.

People Management

• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Ensure that the team has been trained for all safety provisions.

Profile

Knowledge and Experience

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 4 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

Operational Management

• Detect and ensure disposition of blemished food and defective supplies/equipment.
• Ensure to perform miscellaneous job-related duties as assigned.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries.
• Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
• To establish standards which meet needs of the international clientele and of the local market.
• Ensure to provide training and supervision for senior bakers and support staff.
• Record all recipes and update the manual to ensure the availability of comprehensive data at all the times.
• Maintain records, reports, and files of food production and the department as per the standards.
• Ensure to record inventory of supplies and order stock from main storeroom.
• Ensure to monitor quantity and quality of food products to ensure compliance with Novotel, Hyderabad standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Handle additional responsibilities as and when delegated by the Management.