Executive Pastry Chef

**What is the job?
voco Orchard Singapore is seeking a dynamic and passionate Executive Pastry Chef to be part of our exciting Culinary Team. As Executive Pastry Chef, you will assist the Executive Chef and Executive Sous Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. To train, oversee and coordinate the culinary brigade in order to prepare, cook and present food according to hotel standard recipes.

**Your day to day
FINANCIAL RETURNS
- Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
- Review menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items
- Monitor food apportionment policy to control costs
- Introduce and test the market with new products which are market-orientated in terms of price and product.
- Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible team members base (Full Time & Part Time team members), multi-skills and multi-tasking
- Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

PEOPLE
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

GUEST EXPERIENCE
- May occasionally interact with outside contacts:

- Guests - to ensure their total satisfaction
- Suppliers - regarding orders and invoices

RESPONSIBLE BUSINESS
- Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
- Monitor methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Devise special dishes and develops innovative recipes
- Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure annual review to accurately reflect any changes.
- Submit to the Executive Chef/Executive Sous Chef on a monthly basis: Hygiene Checklist and Documentations, Trainers Report and Record, Monthly Outlet Schedule, Engineering Reports, Attendance Reports, Vacation Schedules and Team member of the Month
- Through hands-on management, supervise closely all Outlet Chefs in the performance of their duties in accordance with policies & procedures and applicable laws
- Delegate appropriately, duties and responsibilities to equipped and resourced team members, nurturing and developing them whilst ensuring standards of operation and safety are maintained
- Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers.
- Ensure team members have a complete understanding of rules and regulations, and that behavior complies
- Monitor team members morale and provide mechanisms for performance feedback and development
- Conduct min year and annual Performance Appraisals providing honest and appropriate feedback

**What we need from you**
- Diploma or Degree in Culinary Arts
- Working experience in the hotel industry will be an added advantage
- Commitment to work rotating shifts, weekends and public holidays
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.
- Good communication & guest relation’s skills, a proactive problem solver.
- Personable and pleasant to deal with. Reliable and approachable.
- Positive “can do” attitude and flexible approach - manages with humility.
- High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation.
- Good personal grooming & personal presentation.
- Understand and respect local culture; ability to adapt to changing environment.
- Kitchen management, menu planning and operational skills
- Excellent communication skills, able to develop close communications and relationships with team members and guests
- Good computer skills.
- Effective trainer, experienced in the delivery of skills training
- Familiar with current culinary trends and methods
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards

**What we offer
We’ll reward all your hard work with a great salary and benefits - great room discount and superb training.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.