Executive Pastry Chef

What you will be doing:

• Lead the day to day operations of the pastry kitchen, through an active presence on the floor, leading your teams to deliver service excellence
• In collaboration with the other culinary leaders; oversee the entirety of the Pastry department. Banqueting, Outlets, Staff Cafeteria
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labor cost
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the pastry kitchen, through industry leading food safety protocols.
• Highly involved in sourcing products and building relationships with local vendors
• Represent the JPL at external events
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences
• Train and lead the pastry team, ensuring they have the skills, training and tools to deliver world class culinary experiences
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the dessert menu and can speak with guests comfortably about menu items, ingredients, and techniques.
• Personally engage with clients and guests, ensuring exceptional culinary experiences
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback for pastry related items
• Participate in the recruitment and onboarding of new colleagues
• Promote the growth and development of internal talent
• Pro-actively participate in colleague engagement initiatives
• Adhere to all Company policies, procedures and values
• Other duties as assigned