Pastry Chef

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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/
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Primary Responsibilities

Operation

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications

• Update recipe, costing and menu planning for promotions

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

Main Complexity/Critical issues in the Job

• Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability

• Secondary / High school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 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