饼房厨师长 Pastry Chef

Ensures that culinary activities and standards are aligned with the respective corporate guidelines and Hotel F&B concept. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.
Ensures that all culinary employees provide exceptional guest service at all times.
Ensures that all culinary employees also provide excellent service to internal customers as appropriate.
Spends time observing employees to guests / employee to employees’ interactions. Ensuring these are always appropriate and coach employees when necessary.
Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Ensures the lowest possible cost structures while always delivering exceptional products
Assists in proactively managing costs based on key performance indicators.
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.
Assist in Marketing and Public Relations opportunities to increase awareness and business levels
Oversees the production management of all culinary goods for the hotel’s food and beverage operation, ensuring that the required mis-en-place and finished products are produced and delivered to the appropriate areas.
Monitors all operations, especially during peak business periods, working with the respective Head of Department to make adjustments where necessary. Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.