Executive Pastry Chef

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 weekends and bank holidays.
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