Pastry Chef at The Providence Hotel

Under the guidance and supervision of the Pastry Sous Chef or his delegate, and within the limits of established the Hotel policies, procedures and Food and Beverage Manual, responsible for overseeing and directing all aspects of the Pastry section of the kitchen.

Essential Functions/ Success Profile

Working with Others

Exceed Customer Expectations

• Anticipate and take action to meet and exceed others needs and expectations
• Continually search for ways to increase customer satisfaction
• Thrive on providing service to others

Communicate with Others

• Speak clearly and listen effectively
• one-on-one and in group settings
• Possess basic writing skills

Demonstrate Team Spirit & Cooperation

• Enjoy working with others to achieve common goals and objectives
• Display upbeat attitude, even under pressure
• Volunteer as needed to help ensure team success

Act with Professionalism & Integrity

• Conduct business respectfully
• Ethically, and honestly
• Value the diverse background of others

Taking Responsibility

Take Ownership

• Be personally accountable for achieving results in a timely fashion and commit to follow-up
• Take ownership of both positive and negative outcomes of work performance resolve problems without blaming others

Learn, Develop, & Adapt to Change

• Actively pursue self-development; learn from experience; modify behaviour based on feedback
• Demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements

Learn, Develop, & Adapt to Change

• Work without close supervision
• Use good judgment
• Make sure tasks are completed on time, without error, and up to quality standards
• Prioritize activities based on time and attention needed for completion

Attend to Detail

• Ensure all job duties are performed with care and attention to detail
• personally checks work to ensure accuracy
• understand how the details affect the big picture

Delivering Results

Demonstrate Functional Excellence

• Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance

Commit to Quality

• Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards

Follow Policies & Procedures

• Perform job tasks based on established policies and procedures
• interpret and apply policy correctly in all situations

Take Direction

• Follow instructions with flexibility to shift priorities upon request
• accept direction with a positive attitude and sense of urgency
• understand and respect chain of command

Multitask

• Shift back and forth efficiently between two or more activities, balancing priorities effectively

ENERGY PRESERVATION

• Motivates and inspire others
• Takes ownership
• Drives continuous improvement
• Demonstrates financial acumen

Main Duties/ Tasks:

• In absence of Pastry Chef, participates in supervising and preparation of all Baked Foods to such as Pastries and dessert in accordance with established Recipe cards and methods
• Ensure that all Kitchen / Restaurants / Room Service, Outlets are supplied with their requirements of baked items, Pastries and Desserts
• Ensures that all Baked items, Pastries and Desserts are visually attractive and eye appealing by checking and tasting on regular basis
• Assist Pastry Sous Chef to check, daily function sheets and daily menu to ensure appropriate production levels
• Prepare decorative centre pieces for Outlets and Banquets
• Ensures that portion control policy standard plating instruction are adhered to
• Assist Pastry Sous Chef to prepare and maintain Recipe and Photo album
• Keeps himself updated on new products and trends
• Assist Pastry Sous Chef to Identify and develop formal training plans and conduct on the job learning events for Pastry kitchen employees
• Establishes and maintain effective employee relations
• Assist Pastry Chef to keep and up-to-date standard recipe file for all baked, pastry, and sweets items to include:
  • Recipe list (Cooking with style)
  • Items costs
  • Importation items list & their costs.
  • Preparation time
• Assist Pastry Chef for preparing Menu planning as appropriate
• Ensures that all pastry equipment/ utensils in the section are correctly handled and maintained
• Ensures Hygiene and sanitation Standard are attained in the section
• Assist Pastry Sous Chef to coach employees in his section the "Clear as you Go" and “Pick as you Drop” method of working
• Ensures that pastry is kept in clean and orderly fashion
• Complies with Health and Safety Policy
• Assist Pastry Sous Chef for the preparation of the section budget and goals
• Participate the following meetings as per the schedules in absence of Pastry Sous Chef or his delegate:
  • F&B meeting
  • Training coordinators meeting
  • Department communication meeting 
• Assist & support Pastry Sous Chef to maintain high rating on Caps in pastry section
• Maintain high rating on GSI
• Familiarizes yourself with the following procedures:
• Hotel fire procedures
• Crisis management system
• First Aid procedures
• Health and safety policy procedures
• Hotel security procedures
• Hotel product knowledge
• Hotel standard manuals
• Hotel environmental procedures
• Conducts monthly communication meeting for the section employees (cooks)
• Maintain high level of Staff discipline
• Performs related duties and special projects as assigned

Other Duties/ Tasks:

• To promote efficiency, confidence, courtesy and an extremely high standard of social skills
• To generally promote and ensure good inter-departmental relations
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment
• To adhere to Company and Hotel rules and regulations at all times
• Ensure that incidents/ accidents are reported without any delays
• Ensure that QHSE – FSMS related training programs are executed
• identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 
• Ensure that QHSE [Quality, Health, Safety and Environment] – FSMS [Food Safety Management System] related training programs are executed
• Participates in incident investigation process
• Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
• Understands the requirements of basic food hygiene and personal hygiene
• shall maintain the work areas neat and tidy
• Participate in trainings related to Food Hygiene & HACCP
• If responsible complete various checklists/ records associated with work 
• Report to supervisor if suffering from communicable diseases

Personal Requisite

• Language:    Fluent in English, multilingual ability preferred.
• Education:    High school diploma would be an advantage
• Experience:    Several years’ experience in overall operation
• Computer knowledge:    software as required
• Personal appearance:    The uniform should be worn with pride and dignity.
• The uniform must be kept clean, tidy and well maintained. 
• Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
• The personal appearance according to the  Hotel standard must be adhered to at all times.