Executive Pastry Chef

Accor Hotels; London; On-site; GBP 30,000 - 60,000; Full time

Job summary

An iconic hotel is seeking an Executive Pastry Chef to lead the pastry kitchen, ensuring the highest quality of desserts and pastries. This role involves managing kitchen operations, training staff, and collaborating with the Executive Chef on menu development. Ideal candidates will have a strong background in luxury environments and a passion for culinary excellence. Join a dynamic team where your creativity and leadership will shine, making a significant impact on guest experiences and culinary offerings.

Qualifications

• Minimum two years of experience at a senior chef level in a commercial pastry kitchen.
• Possess SFA Hygiene Certification – Level 3 or higher.

Responsibilities

• Oversee production and quality control of all pastries and desserts.
• Manage daily requisitioning of food goods and kitchen operations.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Communication

Hygiene Standards

Menu Development

Cost Management

Education

SFA Hygiene Certification Level 3

Experience in Luxury Environment

Job description

Company Description

Sofitel Singapore City Centre, an iconic hotel opening in October 2017, will be part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar project that will become Singapore’s tallest building at 290 meters. The development will feature landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, four Food and Beverage options, a ballroom, several meeting rooms, and fitness and pool facilities.

Job Description

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, ice cream, and desserts served throughout the hotel.
• Responsible for signature Sofitel Le Haute Croissant production and sales.
• Ensure professional operation of the kitchens, maintaining or surpassing quality, hygiene, and other standards at all times.
• Manage daily requisitioning of all food goods.
• Familiarity with local requirements and sanitation regulations.
• Provide leadership, training, and supervision for all kitchen production, overseeing quality and timely distribution of food products.
• Work closely with the Executive Chef on supply planning, menu development, and related areas.
• Create enthusiasm for training and development among subordinates.
• Motivate and lead by example.
• Communicate food trends and market needs to ambassadors.
• Ensure all staff are informed about local requirements, food sanitation laws, and safety regulations.
• Foster positive attitudes and motivation within all Food and Beverage kitchens, offering advice on efficient kitchen operations.
• Plan activities, promotions, and menu implementations in conjunction with the Executive Chef and outlet Managers according to annual marketing plans.
• Follow up on action points from daily briefings or operational meetings.
• Maintain positive relations with non-Food and Beverage departments, promoting cooperation.
• Ensure compliance with legislation, licensing, health, fire, and safety regulations.
• Relate guest comments to the Executive Chef, utilizing the kitchen logbook.
• Assist in compiling annual marketing plans and budgets.
• Adhere to disciplinary and grievance procedures.
• Be responsible for overall food costs, kitchen supplies, energy costs, and utensils within the Pastry department.
• Improve food costs through strategic purchasing without compromising quality standards.
• Reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants, with follow-ups.
• Prepare monthly work schedules for subordinates and develop new dishes and recipes aligned with market trends.
• Coordinate and supervise menu implementations with the Executive Chef.
• Assist in daily and weekly market list preparations and controls.
• Manage the labor budget for the kitchen department.
• Perform other reasonable requests as required by Hotel Management.

Qualifications

• Minimum two years of experience at a senior chef level in a commercial pastry kitchen, preferably in a 5-star luxury environment.
• Immaculate grooming, articulate communication, and interpersonal skills with leadership and mentoring abilities.
• Possess SFA Hygiene Certification – Level 3 or higher.
• Ability to work autonomously and willingness to pursue further development.
• Understanding of luxury guest expectations.