- · As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. A Pastry Chef will also be required to plan production and develop seasonal offerings.
· Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section
· Control level of stock of pastry food items in house and what is needed to be ordered, receive and perishable items according to the standards, apply and follow First In First Out (F. I. F.O.) and storage system as per the guideline.
· Provide consistent quality of pastry food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence; training and guidance of trainees and attendants.
Essential duties and responsibilities – (Key activities)
· Supervise pastry preparation shift operations and ensures compliance with all Food & Beverage Standards, Policies and Procedures.
· Assist Executive Chef, Executive Sous Chef, Chef De Cuisine and Sous Chef with kitchen operations as necessary.
· Perform all duties of kitchen associates as required.
· Recognize superior quality pastry products, presentations and flavor.
· Maintain pastry food preparation handling and correct storage standards.
· Maintain purchasing, receiving and pastry food storage standards.
· Ensure compliance with all local, state and federal (Health Department) regulations.
· Support procedures for Food & Beverage portion and waste controls.
· Follow proper handling and right temperature of all pastry food products.
Other standard responsibilities
· Complies to the company policies
· Works within all pre-set budgetary limits.
· Takes on other tasks in addition of the ones stated, in a reasonable framework.
· Develops and updates policies and manuals, as related to the division/department, for
implementation in the field, while ensuring compliance to the same for consistency across the
group.
· Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
· Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
· Models the company’s culture, vision, mission and core values at all times
· Know and implement Le Meridien Hotels Food Safety Management System Standards.
· Operate and maintain all department equipment and reports malfunctions.
· Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention Security and Engineering.
· Effectively investigate, report and follow-up on associate accidents.
· Conduct a preventative maintenance inspection on a monthly basis.
· Purchase appropriate supplies and manage inventories according to budget.
· Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
· Visit hotel competitors each month involving supervisors as well.
· Actively involved in training the pastry associates on the fundamentals of pastry.
· Take responsibility for training as required for all pastry associate
· Train associates in safety procedures and supervise their abilities to follow Security Policies to prevent accidents and control costs.
· Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
· Implement and follow a departmental daily “15 Minutes” training program.
· Periodically plan outside Associates activity to promote teamwork.
· Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
· Enforce the Le Meridien Hotels pastry food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
· Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
· Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
· Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
· Maintain F&B concepts and Mission standards concerning preparation & presentation.
· Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
· Practice “Open Door” Policy at all times.
· Promote positive inter-departmental relations through candid communication and cooperation.
Attendance and Participation in Meetings
· Daily outlet meeting/briefing
· Chefs meeting
· F&B promotional meetings (if needs)
· Sanitation Meeting (As Per Schedule)
· F&B Marketing Meeting (if needs)
· Any other ad hoc meetings deemed necessary and as per the Executive Chef instructions
Job Type: Full-time
Pay: From RM8,500.00 per month
Benefits:
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person
