Cluster Executive Pastry Chef at Filinvest Group

Muntinlupa, Metro Manila, Philippines -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cost Control, Food Safety Compliance, People Development, Recipe Development, Menu Innovation, Operational Planning, Inventory Management, Team Leadership, Financial Analysis, Guest Satisfaction, Standard Operating Procedures, Employee Relations, Marketing Strategy, Stress Tolerance, Decision Making, Planning And Organizing

Industry

Hospitality

Description

POSITION SUMMARY The Cluster Executive Pastry Chef ensures high standards of pastry and bakery quality, consistency, and guest satisfaction across assigned Luzon properties, with primary focus on Clark, Baguio, and Alabang hotels. The position supervises the effective functioning of pastry teams and facilities and is responsible for cost control, food safety compliance, and people development. The Cluster Executive Pastry Chef plans, organizes, controls, and manages all pastry and bakery operations and resources within the cluster in terms of product quality and consistency, productivity, cost targets, sanitation standards, and inventory of pastry-related equipment and supplies. Working closely with F&B Leaders, the role ensures alignment with company standards, established procedures, and generally accepted industry practices to achieve operational efficiency, brand consistency, and guest satisfaction through cost effective, strategic, and hygienic pastry operations. SCOPE AND RESPONSIBILITIES RESEARCH AND DEVELOPMENT 1. Develop, test, and refine new pastry, dessert, bread, and bakery items that align with brand positioning, guest preferences, and market trends. 2. Innovate menu offerings using locally available ingredients and alternative formulations to manage food costs, minimize waste, and support supply chain efficiency. 3. Conduct regular food tasting, product trials, and consultations in collaboration with Property Executive Chefs, F&B Leaders, and Operations to ensure innovation and acceptance prior to rollout. 4. Provide technical training, demonstrations, and documentation to pastry teams to support skills enhancement and standard execution. 5. Establish and maintain standards for recipe development, product specifications, portion control, and costing methodologies. OPERATIONS MANAGEMENT 1. Ensure high standards of product quality, presentation, and consistent execution of company standards, policies, procedures, and brand guidelines across all properties. 2. Plan for full compliance with food hygiene and safety regulations and company hygiene policies and standards. 3. Oversee the preparation, sanitation, and maintenance of all pastry production areas, kitchen facilities, and baking equipment. 4. Develop and implement a standardized operational plan for the pastry function in all managed properties, ensuring alignment with business objectives, brand standards, and cost targets. 5. Schedule and administer vacation leave, training, and duty rotations for pastry team members to maintain optimal staffing and productivity. FINANCIAL MANAGEMENT 1. Identify areas of cost inefficiency and implement measures to optimize ingredient usage, reduce waste, and maximize profitability. 2. Establish and maintain accurate recipe costing, portion control standards, and yield management for all pastry items. 3. Monitor inventory levels of ingredients, supplies, and bakery equipment across properties to ensure operational readiness and production stability. 4. Analyze key financial indicators to assess pastry operations income revenue through product performance, food cost, and labor cost. 5. Review new product launches and menu changes to ensure alignment with cost targets and profitability measures. MEETS & EXCEEDS CUSTOMERS & TEAM MEMBERS EXPECTATIONS 1. Create a positive and motivating work environment that encourages collaboration, creativity, cooperation, and teamwork. 2. Foster positive team relations and help develop property pastry teams to achieve high standards of performance and service. 3. Ensure that all team members understand and adhere to operational standards that directly impact guest satisfaction, brand consistency, and business objectives. 4. Handle guest feedback and pastry-related concerns professionally and effectively to ensure satisfaction and retention. 5. Guide and assist team members in delivering exceptional guest experiences across all products and services. 6. Handle difficult situations effectively. ADMINISTRATIVE MANAGEMENT 1. Develop standard operating procedures, operational issues, communication updates, and resolve challenges. 2. Complete and administer administrative records, including inventory reports, production logs, cost reports, kitchen schedules, and wastage logs. 3. Conduct regular meetings among pastry team members in various properties, providing updates, sharing best practices, and addressing challenges. 4. Monitor products, sales contribution, brand performance, and promotions through proper documentation and submission of required reports. 5. Share business and operational insights with the Executive Chef, F&B Leaders, and Operations to drive revenue, enhance brand compliance, and support strategic decisions across all properties. 6. Ensure adherence to company policies, HR requirements, and operational standards in all pastry operations. EMPLOYEE RELATIONS 1. Establish and maintain positive relationships among property-level teams and the central pastry team. 2. Provide leadership, direction, and support to pastry staff through training and development sessions to improve skills, motivation, career growth, and teamwork. 3. Address and handle employee concerns and grievances with professionalism and fairness. 4. Recommend employees evaluations and assessments for hiring and staff development. 5. Collaborate with HR for recruitment needs, ensuring the selection of qualified personnel. 6. Facilitate performance improvement programs and training as needed across assigned properties. MARKETING 1. Work with the Marketing team in developing pastry concepts and promotional strategies that enhance the brand and support revenue objectives. 2. Assist in conceptualizing, planning, and monitoring offerings to continuously update and improve product lines. 3. Create new recipes and seasonal offerings in collaboration with marketing to meet market preferences, enhance guest appeal, and boost overall property promotions. 4. Ensure that pastry innovation and promotional materials reflect brand standards, food quality guidelines, and market demand. 5. Provide marketing teams with needed information to develop campaigns, product briefs, and promotional collaterals. 6. Assist in developing merchandising plans for new products, seasonal offerings, or promotions that can drive revenue and increase guest experience. 7. Assist in developing marketing strategies for newly launched pastry items or signature desserts. OTHER RESPONSIBILITIES 1. Ensures optimum performance in the areas under his/her jurisdiction. 2. Attends various meetings as required but not limited to F&B, Cost Control, Profit and Loss, Environment, Health and Safety, and others that might be necessary to the good performance of the department or overall performance of the Hotel. 3. Assists in emergency duties related to satisfaction, welfare, and safety of guests, employees, hotel assets. OTHER DUTIES 1. COMPANY POLICIES AND PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code, and Rules and Regulations. 2. ATTENDANCE: Adheres to the set procedures for attendance and timekeeping. 3. COMMUNICATIONS: Attends meetings as required. 4. GUEST RELATIONS: As assigned and at all opportunities, assists guests directly and indirectly to resolve problems. 5. LOST AND FOUND: Fully aware of and complies with Lost and Found procedures at all times. 6. EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures. 7. EQUIPMENT CARE: Ensures proper care and maintenance of equipment in the area of assignment. 8. GROOMING AND HYGIENE: Adheres to specified hygiene and personal appearance standards of the company. 9. TRAINING AND EMPLOYEE ACTIVITIES: Attends scheduled training and participates in company initiated employee activities. 10. ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Companys Environmental Policy and established rules and guidelines. 11. GUIDING PRINCIPLES: Practices the Guiding Principles in day to day interaction. o Performs such other functions as may be delegated by management from time to time. COMPETENCIES AND SKILLS REQUIRED Willing to travel Well versed in Word, Excel, PowerPoint, and other programs Ability to organize and motivate large teams Ability to articulate ideas to both technical and non technical audiences Leadership adaptability, stress tolerance, decision making, communication, gaining commitment, impact, and persuasiveness Managing work execution in initiating action, work standards, planning and organizing, administration, and management Building relationships, building strategic working relationships, customer focus, building trust, and valuing diversity

Responsibilities

The Cluster Executive Pastry Chef is responsible for ensuring high standards of pastry and bakery quality, consistency, and guest satisfaction across assigned Luzon properties, primarily focusing on Clark, Baguio, and Alabang hotels. This involves planning, organizing, controlling, and managing all pastry operations, including cost control, food safety compliance, and team development.