Assist the Executive Chef to plan and price menus and food and adhere to agreed prices/budgets, maintaining the applicable quality standards
Be responsible for the supplies’ orders, arrival and quality control as regards the pastry section of the kitchen
Be responsible for the preparation and cooking of the pastry demands of all the F&B outlets of the resort, banqueting events, breakfast and In Room Dining operations as well as guests’ welcome amenities
Manage the pastry team operations, assigning proper training and workloads to pastry team colleagues
Ensure compliance to sanitation, hygiene, health and safety legislation and the resort’s organizational and quality requirements
Investigate and resolve guests’ complaints
Maintain accurate records as required and report as agreed
Adhere to the resort and MOHG’s policies and procedures
Be part of special projects as are reasonably required from the Executive Pastry Chef role
Be responsible for the equipment furnished and ensure that it is used and maintained according to the training provided
Attend regular trainings to maintain and update the knowledge, technical skills and qualifications that are necessary to perform the role
Requirements:
At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
Good knowledge of English is required
Minimum 5-years experience in the current or similar position within a 5-star luxury hotel
Able to manage and develop a team
Project- and time-management skills
Able to work under pressure in a fast-paced environment
Flexibility is required, including working on week-ends and bank holidays
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