Senior Executive Pastry Chef

3 weeks ago


Udaipur, Rajasthan, India AccorHotel Full time
{"Job Title:

Senior Executive Pastry Chef

Main Responsibilities:
  • Monitor Food Quality - Ensure all food presented to guests meets the highest quality standards.
  • Product Identification - Perform yield testing and verify product specifications for all perishable items.
  • Daily Store Monitoring - Check the quality of all delivered perishable produce, adhering to hotel guidelines.
  • Kitchen Sanitation and Engineering - Conduct weekly kitchen walkthroughs and liaise with the Executive Steward to ensure kitchen standards are met.
  • Culinary Demonstrations - Perform hands-on demonstrations of international cuisine for guests.
  • Food Waste Reduction - Monitor food items and ensure proper product utilization at all times.
  • Kitchen Security - Ensure only authorized personnel enter the kitchen, adhering to hotel health and safety guidelines.
  • Equipment and Perishable Storage - Store all equipment and perishable items in designated areas, maintaining the highest levels of hygiene.
  • Vendor Quality Control - Work with the receiving department to ensure received goods meet hotel specifications.
  • Recipe Costing and Menu Planning - Update recipe costing and menu planning for promotions.
Additional Responsibilities:
  • Hotel Safety and Emergency Procedures - Be well-versed in hotel fire and life safety/emergency procedures.
  • Food Safety and Hygiene - Apply necessary precautions to maintain hotel food safety and hygiene standards (HACCP).
  • Meetings and Trainings - Attend all briefings, meetings, and trainings assigned by management.
  • Personal Appearance and Hygiene - Maintain a high standard of personal appearance and hygiene at all times.
  • Other Reasonable Duties - Perform other duties assigned by management.
Main Complexity/Critical Issues:
  • Operational Budget Control - Ensure the operational budget is in line and costs are strictly controlled to maximize profitability.
Qualifications:
  • Education - Secondary / High school education.
  • Culinary Certification - Additional certification(s) from a reputable Culinary school will be an advantage.
  • Experience - Minimum 3 years of relevant experience in a similar capacity.
  • Language Proficiency - Good reading, writing, and oral proficiency in English language.
  • Language Skills - Ability to speak other languages and basic understanding of local languages will be an advantage.
Work Arrangements:

No

Full-time employment

"}
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