WHAT’S THE JOB?
To assist the Executive Pastry Chef in the daily operation of the Pastry Kitchen. The Assistant Pastry Chef requires good leadership qualities, organizational and administrative talent, and is fully responsible for their Pastry / Bakery operation
YOUR DAY- TO- DAY
People
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR elated actions where needed
• Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
• Drive a great working environment for teams to thrive- linking up departments to create sense of one team
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Supervise all colleagues during the set- up, service and breakdown for each meal period
• Verify that all scheduled staff is present and signed- in
• Supervise all colleagues during the set- up, service and breakdown for each meal period- events.
• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength
Financial
• Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals- targets, Food Cost
• Expedite orders on the line
• Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
• Monitor budget and control expenses with a focus on food, and labour costs….
• Plans and implements effective food promotions in co- ordination with the Food & Beverage Promotion Calendar
• Follow all control and key procedures
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Coordinate with the Executive Pastry Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
• Monitor the hotel kitchens operating costs and implements corrective pro- active action where necessary to reduce expenses
• Diligence in prevention of wastage
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation
• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
• Help create the department’s annual budget and the setting of departmental goals
• Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
• Assist the Executive Pastry Chef- Executive Sous Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up
Guest Experience
• Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
• The ability to set up control systems, which will assure quality and portion consistency
• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
• Identify and request assistance if required, prior to any breakdowns occurring
Responsible Business
• Develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant- hotel
• Respond to change positively, in the departmental function as dictated by the industry, company or hotel
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
• Have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• May assist with other duties as assigned by management
• Other ad- hoc duties – unexpected moments when we have to pull together to get a task done
• Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specification.
• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef, Executive Pastry Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
• Have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices
• Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product
• Assist in writing and updating the relevant section of the Departmental Operations Manual
• Inform and keep the Executive Pastry Chef up- to- date on challenges and irregularities and recommend courses of action
• Attendance at Departmental meetings and Heartbeat feedback meetings
• Completion of twice yearly Heartbeat surveys
• Be an ambassador of Lateral service for the team
• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets
• Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef- Executive Chef- Executive Pastry Chef, with clear and concise updates if required, and follow up completed
