Executive Pastry Chef

Duties and responsibilities:

• Assist the Executive Chef to plan and price menus and food and adhere to agreed prices/budgets, maintaining the applicable quality standards
• Be responsible for the supplies’ orders, arrival and quality control as regards the pastry section of the kitchen
• Be responsible for the preparation and cooking of the pastry demands of all the F&B outlets of the resort, banqueting events, breakfast and In Room Dining operations as well as guests’ welcome amenities
• Manage the pastry team operations, assigning proper training and workloads to pastry team colleagues
• Ensure compliance to sanitation, hygiene, health and safety legislation and the resort’s organizational and quality requirements
• Investigate and resolve guests’ complaints
• Maintain accurate records as required and report as agreed
• Adhere to the resort and MOHG’s policies and procedures
• Be part of special projects as are reasonably required from the Executive Pastry Chef role
• Be responsible for the equipment furnished and ensure that it is used and maintained according to the training provided
• Attend regular trainings to maintain and update the knowledge, technical skills and qualifications that are necessary to perform the role

Requirements: 

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• Good knowledge of English is required
• Minimum 5-years experience in the current or similar position within a 5-star luxury hotel
• Able to manage and develop a team
• Project- and time-management skills
• Able to work under pressure in a fast-paced environment
• Flexibility is required, including working on week-ends and bank holidays

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