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 week-ends and bank holidays