Head Pastry Chef

Job Description

SummaryMain Duties and responsibilities:Administration

• To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• To oversee the preparation and update of individual Departmental Operations Manuals.
• To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

• To ensure that team members also provide excellent service to internal customers as appropriate.
• To spend time in culinary areas observing guest and team members interaction, coaching the team members as and when necessary.
• To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial

• To maximize team 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.
• To ensure that each profit center is operated in line with maximizing profit while delivering on the brand promise.
• To ensure that each cost center operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• To assist in the preparation of the Annual Business Plan.
• To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Operational

• To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotels own operations remain competitive and cutting edge.
• To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• To monitor all operations, especially during peak business periods and make adjustments where necessary.
• To ensure implementation of FSMS standards and procedures.
• To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• To make sure that all team members are up to date with the availability of seasonal and new products on the market.
• To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
• To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
• To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
• To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
• To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
• To conduct annual Performance Development Discussions to support them in their professional development goals.
• To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
• To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.

QualificationsMain Duties and responsibilities:Administration

• To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• To oversee the preparation and update of individual Departmental Operations Manuals.
• To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

• To ensure that team members also provide excellent service to internal customers as appropriate.
• To spend time in culinary areas observing guest and team members interaction, coaching the team members as and when necessary.
• To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial

• To maximize team 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.
• To ensure that each profit center is operated in line with maximizing profit while delivering on the brand promise.
• To ensure that each cost center operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• To assist in the preparation of the Annual Business Plan.
• To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Operational

• To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotels own operations remain competitive and cutting edge.
• To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• To monitor all operations, especially during peak business periods and make adjustments where necessary.
• To ensure implementation of FSMS standards and procedures.
• To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• To make sure that all team members are up to date with the availability of seasonal and new products on the market.
• To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
• To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
• To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
• To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
• To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
• To conduct annual Performance Development Discussions to support them in their professional development goals.
• To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
• To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.

Keyskills :

About Company

Destination Hotels is a privately held lodging management company headquartered in Englewood, Colorado. It is the United States largest independent hospitality management company, representing 40 luxury and upscale hotels, resorts and golf clubs internationally