Pastry Chef

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Position:          Pastry Chef

Department:  Culinary

 Reports to:      Executive Chef ______________________________________________________________________

PURPOSE OF POSITION

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

KEY ROLES & RESPONSIBILITIES

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

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to restaurant functions
• Develop new dessert, pastry and bread products
• Maintaining payroll costs and productivity within budgeted guidelines
• To assist in the recruitment and training of all new Pastry Cooks
• Balance operational, administrative and colleague needs
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a “hands-on” approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

EXPERIENCE

• Minimum 12 year experience in culinary field with at least 5 years’ experience in an International Class Hotel or high volume operations of a 5-star caliber

QUALIFICATIONS

• Extensive leadership experience in a Pastry department required
• Diploma or Certification in a Culinary discipline required
• Working knowledge of sugar work/chocolate skills an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times