Pastry Chef

To function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Main Duties

Administration

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Assists in overseeing the preparation and update of the Pastry Departmental Operations Manual.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

 Customer Service

• Ensures that all guest contact pastry and bakery employees deliver the brand promise and provide exceptional guest service at all times.

• Ensures that pastry and bakery employees also provide excellent service to internal customers as appropriate.

• Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

 Financial

• Maximizes 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 that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Assists in proactively managing costs based on key performance indicators.

• Ensures that all relevant hotel, company and local rules, policies and regulations 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.

 Marketing

• 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.

• Assists the Executive Chef in Marketing and Public Relations opportunities to increase awareness and ultimately business. 

Operational

• Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented into the pastry/bakery area.

• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that pastry and bakery employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

• Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate.

• Works with the Materials Manager in the procurement of the best product for the best price.

• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained.

• Supervises pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury.