· Ensure the bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies and procedures and standards are adhered to

· Monitor service and Bakery and Pastry standards in all outlets and banquets

· Check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records

· Ensure correct handling, basic maintenance of machinery and tools in the preparation kitchen

· Ensure orderly handling of all raw products and check that quantities prepared are according to recipes and plate specifications

· Prepare and supervise daily mise en place and assure that all sections are supplied with fresh and high quality products based on anticipated business levels

· Continuously seek ways to assist the outlet management maximise their revenues and profits through Pastry and Bakery products

· Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments

· Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division

· Recruit, select and develop Bakers and Pastry Chefs to work following the operational, financial, administrative philosophies

· Ensure the bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies and procedures and standards are adhered to

· Monitor service and Bakery and Pastry standards in all outlets and banquets

· Check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records

· Ensure correct handling, basic maintenance of machinery and tools in the preparation kitchen

· Ensure orderly handling of all raw products and check that quantities prepared are according to recipes and plate specifications

· Prepare and supervise daily mise en place and assure that all sections are supplied with fresh and high quality products based on anticipated business levels

· Continuously seek ways to assist the outlet management maximise their revenues and profits through Pastry and Bakery products

· Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments

· Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division

· Recruit, select and develop Bakers and Pastry Chefs to work following the operational, financial, administrative philosophies

Ideally with Executive Pastry Chef experience in luxury large-scale hospitality establishmentsGood practical, operational and adequate administrative skills with a flair for creativity are a mustExcellent communications and stakeholders managementExperience with HACCP / ISO 22000 food safety management system is preferredIdeally with Executive Pastry Chef experience in luxury large-scale hospitality establishmentsGood practical, operational and adequate administrative skills with a flair for creativity are a mustExcellent communications and stakeholders managementExperience with HACCP / ISO 22000 food safety management system is preferred