Executive Pastry Chef at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

0.0

Posted On

09 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Quality Control, Menu Development, Kitchen Management, Food Sanitation, Leadership, Budgeting, Staff Training, Inventory Management, Cost Control, Recipe Creation, Interpersonal Communication

Industry

Hospitality

Description

Company Description We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances. We represent the renowned French living and Sofitel hospitality in Singapore. Job Description The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel. Responsible for our signature Sofitel Le haute Croissant production and sales. Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. Responsible for in the daily requisitioning of all food goods. Be familiar with local requirements and sanitation regulations. Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served. Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas. Creates enthusiasm for training and development amongst his subordinates. Motivates and leads by example. Communication of food trends and market needs to ambassadors. Communication of local requirements, food sanitation laws, safety regulations and other to all staff. Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans. Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned. Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book. Assist the Executive Chef in compiling the annual marketing plans and budgets. Ensure disciplinary and grievance procedures are properly adhered to and followed. Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department. Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. Conduct weekly inspections of kitchens and restaurants with follow-ups. Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends. Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner. Assist in the preparation and control of daily and weekly market lists. Be fully responsible for the labour budget of his assigned kitchen department Any other reasonable request as required by Hotel Management. Qualifications Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors Possess SFA Hygiene Certification – Level 3 and above. Has the ability to work autonomously Has the ability and willingness to undertake further development An understanding of luxury guest expectations. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Oversee the production and quality control of all pastries, breads, and desserts across the hotel, including signature items. Lead the pastry team, manage food costs, and collaborate with the Executive Chef on menu planning and marketing activities.