Pastry Chef

3 weeks ago

Singapore SG HOTELS PTE. LTD. Full time
Roles & Responsibilities

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).


Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

The Pastry Chef is responsible for all pastries which is offered to our guests, needs to be familiar with all major quality factors, pastry products and raw ingredients. Experience in production of pastries according to established required products and assures that all items are identical with recipes and specifications.

Pastry Chef must interact with presence, flair and creativity. The coordination of effective and efficient resource allocation through establishing a flexible workforce based on multi-skilling and multi-tasking is also a requirement. Being a visionary, thinking beyond the boundaries and leading by example are expected.


Responsibilities

  • Ensure the pastry operations meet the hotel standards.
  • Implement and comply with a successful business plan.
  • Function as an active participating member of the Hotel’s Food & Beverage team.
  • Be involved in all aspects of pastry & culinary operations of the hotel.
  • Ensure personal knowledge of the market, standard of food and seasonal market trends.
  • Discuss quality factors and defects of purchased goods with the Executive Chef/Head Baker to determine value and corrective action where necessary.
  • Responsible for all pastry kitchen activities to ensure efficiency and high standards of operations in all areas.
  • Ensure high standard of culinary presentation and quality in all restaurant, bars and event spaces.
  • Ensure high level of guest satisfaction through the consistent execution of all brand standards.
  • Undertake visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
  • Continually review and refresh menu offerings.
  • Communicate effectively the hotel strategies to the team.
  • Ensure all audits and tracking are completed in a regularly basis.
  • Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
  • Conduct regular hygiene audits with the Chief Steward in your areas of responsibility.
  • Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regulatory and governing bodies.
  • Work closely with Central Purchasing in the procurement of the best product at the best price.
  • Ensure the accurate maintenance of food recipe data.
  • Ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guests.
  • Establish integrated cost management plan related to daily inventories and market list.
  • Assist in proactively managing costs based on key performance indicators.
  • Issue repair and maintenance job orders to ensure the proper of the Pastry kitchen.
  • Contribute to an effective sales plan with Executive Chef and Food & Beverage Manager.
  • Ensure that the Pastry Team is fully aware of market needs and the products meets the requirements.
  • Plan and implement effective food promotions in collaboration with the Executive Chef and F&B Manager.
  • Develop and grow the Pastry team through leadership, mentorship and coaching to fuel the growth of the team.
  • Identify and implement departmental training plans to further develop the Pastry team.
  • Conduct training for Pastry team in accordance to the Annual Training Plan in order to have the necessary skills to perform their duties.
  • Assist in the building of an efficient team by taking an active interest in their welfare, safety and development.
  • Ensure the correct standards and methods of service are maintained in the Pastry team.
  • Ensure the Pastry team provides a courteous and professional service at all times.
  • Ensure that all pastries meet the needs of the target market and are in line with the operating philosophy.
  • Ensure that the Pastry team is compliance with all Food Hygiene related laws and regulations of the relevant authorities.

Requirements

  • At least a Culinary Diploma from a recognized hospitality/tertiary institution with Pastry-related qualifications.
  • At least 8 years of similar experience in hotel industry as Assistant Pastry Chef in a medium size hotel.
  • Strong strategic leader with sound business judgement.
  • A good people manager with ability to motivate and lead the team.
  • Highly adaptable with ability to lead and direct changes.

Tell employers what skills you have

Recipes
Coaching
Ingredients
Restaurants
Cost Management
Purchasing
Sanitation
Trend Analysis
Mentorship
Adaptable
Baking
Visionary Thinking
Audits
HACCP
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