Executive Pastry Chef

TPC HOTEL PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

TPC HOTEL PTE. LTD. is seeking an Executive Pastry Chef to oversee the production and quality control of all pastries, cakes, breads, ice cream and desserts served throughout the hotel.

You will lead Sofitel Le haute Croissant production and sales, ensuring strict hygiene, quality standards and timely delivery across restaurants and banquets. The role requires a senior pastry background (minimum two years at a similar level), preferably in a luxury setting, with strong leadership and training

Qualifications

• Minimum two years in a senior pastry chef role.
• Preferably in a 5-star luxury environment.
• Must possess SFA Hygiene Certification - Level 3 or higher.
• Ability to work autonomously and develop new recipes.
• Strong leadership and mentoring abilities.

Responsibilities

• Oversee production and QC of pastries, cakes, breads, ice cream and desserts.
• Lead Sofitel Le haute Croissant production and sales.
• Ensure quality, hygiene and standards across kitchens.
• Plan with Executive Chef for menus, purchases, and training.
• Manage labour budget and inventory in Pastry department.
• Train and supervise production staff; communicate trends.

Skills

Pastry leadership

Dessert production

Staff training

Quality & hygiene standards

Menu development

Communication skills

Education

SFA Hygiene Certification - Level 3

Job description

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 our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creeates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification - Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.