Assistant Pastry Chef

Accor Hotels; Halifax Regional Municipality; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading hotel chain is seeking a dedicated culinary professional to support kitchen operations and ensure high-quality food service. The ideal candidate will have strong leadership skills and a creative approach to menu development. Responsibilities include training staff, managing food quality, and ensuring compliance with health and safety standards.

Qualifications

• Assume Sous Chef responsibilities in absence of the Chef.
• Train kitchen staff under Executive Chef's guidance.

Responsibilities

• Monitor food service procedures and ensure quality.
• Develop menus and assist in food preparation.
• Control kitchen access and monitor employee attendance.

Skills

Creativity

Team Leadership

Communication

Job description

Company Description

Mövenpick Hotels & Resorts (MH&R) is in the “moments” business. We’re involved in important times in our guests' lives, creating memorable moments through genuine, warm, and human interactions. Our vision relies on great people who foster exceptional work environments.

Job Description

General

• Comply with the Company’s Corporate Code of Conduct
• Hand over related duties to the Chef de Partie
• Familiarize yourself with the company's values and model desired behaviors
• Perform tasks as directed by the Manager to achieve business goals
• Be familiar with all relevant company documentation and operational standards

Special

• Be imaginative and creative
• Build a professional team of chefs

Duties

• Assume responsibilities of the Sous Chef in their absence
• Inform the Executive Chef daily about relevant operational and personal matters
• Attend daily briefing meetings with the Executive Chef and kitchen staff
• Check the taste, consistency, and quantity of all prepared food, ensuring no overproduction
• Assist in producing, preparing, and presenting food to ensure high quality
• Maintain effective food control systems, including menu planning, purchasing, and quality specifications
• Assist in developing menus and buffet setups in a creative, market-oriented way
• Develop and implement standards, recipes, portion sizes, and costing
• Support daily kitchen operations, including market lists and inter-kitchen transfers
• Monitor food service procedures
• Train service employees on menu items and buffet details
• Conduct on-the-job training for kitchen staff under the Executive Chef's guidance
• Follow up on maintenance or repair orders as needed
• Control access to the kitchen and monitor employee punctuality and attendance
• Ensure proper storage of raw materials and prevent spoilage
• Check requisitions to avoid overordering, especially before busy periods
• Inspect buffet displays and banqueting setups for compliance with specifications
• During peak hours, be stationed at outlets to ensure food service quality
• Monitor buffet leftovers and suggest improvements
• Perform other duties and projects as assigned

People Management

• Foster trust and team spirit throughout operations
• Focus on staff welfare and social activities
• Ensure staff wear proper uniforms, nametags, and maintain grooming standards

Leadership

• Display discipline, respect, and inspire teamwork
• Lead by example
• Maintain high staff motivation levels

Guest Satisfaction

• Follow up on guest complaints and suggestions

Fire, Life, Health, and Security

• Understand and enforce policies related to health, hygiene, and fire safety
• Familiarize with emergency and evacuation procedures

Codicil

• This role description is not exhaustive; flexibility is required to meet company and guest needs
• This description may be reviewed and amended as necessary by Mövenpick Hotel and Resort Dead Sea