Pastry Chef

Job Responsibilities - The position is responsible for overseeing the departments' functioning with strong leadership & attention to detail while elevating and sustaining the competitive edge; to provide high quality and consistent bakery and confectionary products in given budgets to increase guest satisfaction within the limits of brand, hygiene standards and budgets. The Pastry Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer, resulting in creating iconic and profitable restaurants. - Familiarizes with the hotel annual business strategy. - Follows departmental goals and strategies and ensure alignment with the hotel business strategy. - Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market. - Reviews financial reports and statements to determine how the restaurants/patisserie are performing against budget. - Plans expenses against forecasted revenues so as to ensure that the departmental EBITDA percentage is achieved on a monthly basis. - Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews. - Monitors the procurement of various items based on stock levels and usage in the kitchens. - Follows the set standards with regards to wastage, spoilage records, consumption record of all the restaurants. - Monitors the quality of raw materials and ensure indents are in line with the food cost budgets of the restaurant. - Assists the Executive Chef in menu engineering of the restaurant and follows the menu pricing based on the same. - Sources best products constantly and aims to improve quality by developing purchase specifications for products. - Conducts regular departmental staff meetings to ensure an effective two-way communication process is followed. - C-oordinates with Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required. - Monitors daily operations, evaluate the days' confirmed and anticipated business and evaluate previous days' revenue and TrustYou Scores and share with the team members. - Monitors the stewarding activities in the kitchen. - Ensures quality consistency of mise-en-place and finished bakery products and ensures team members are assigned to carry out tasks as per standard recipe. - Ensure standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members. - Develops relevant buffet displays or set ups are done as per operational needs. - Ensures short supplies and non available ingredients are procured by the Materials Department. - Ensures creativity levels are high in the bakery and products are done as per competition. - Standardize confectionery and bakery props across the restaurant to enhance the ambience of the venue. - Develops creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. - Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments. - Develops new a la carte and buffet menus for the restaurant, keeping in mind current trends in food and competition analysis. - Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals." - Drives set restaurant goals which is in line with the department strategies. Communicates goals, conducts Q-Chats (quarterly performance reviews), analyses performance and provides relevant input to the Excecutive Sous Chef for training programs. - Identification of the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills in consultation with the Executive Sous Chef. - Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL. - Conducts training as per the training calendar and recommend suitable training programs to address individual capability gaps to the Executive Sous Chef. Participate in the certification of team members in key skills. Ensures self and team members attend appropriate core training classes. - Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) Program. - Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Executive Sous Chef. - Approves duty rosters prepared by the Junior Sous Chefs and leaves of direct reportees." - Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full complianc