Executive Pastry Chef
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Executive Pastry Chef

Four Seasons

Publicada

Cerrada

Executive Pastry Chef

Sobre el trabajo



People Functions

  • Maintain harmonious and professional relationship with all departments and Home Office.
  • Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
  • Plan, organize, lead and control different projects and activities within the Kitchen team.
  • Identify coaching moments and ensure that those moments become opportunities of learning and development for the Kitchen team.
  • Establish a rapport with the Kitchen team and other divisions within the hotel.
  • Have a global working perspective and excellent communication skills – written and verbal
  • Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed.
  • Have the ability to supervise the day-to-day duties of the Kitchen team and assist as necessary.
  • Hold monthly department meetings with Kitchen to ensure communication and address any issues that are affecting the team.
  • Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale.  Particular emphasis should be given to those individuals qualifying for future advancement.
  • Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities.
  • Meet with the Executive Chef/Executive Sous Chef on a regular basis to communicate all Kitchen activities and results of the kitchen meeting or any other related issues.
  • Actively network within the community to attract potential candidates for recruitment purposes.
  • Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with Kitchen as required.
  • Conduct self in a professional manner at all times.
  • Assist in other areas of the department as needed.
  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
  • Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.


Product Functions

  • Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
  • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
  • Continuously strive for improvement of processes and efficiency.
  • Perform any additional duties as assigned by the Executive Chef/Executive Sous Chef.
  • Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.


Profit Functions

  • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.


Cerrada

Executive Pastry Chef

Tokyo, Japón

A tiempo completo, Indefinido

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