Job Description

Job Title Head Pastry Chef

Description

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand.
Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.
If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Under the direction of Executive Chef or delegate, oversees and directs the operation of the Pastry kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

• Manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit

• Manage all functions of the Pastry Kitchen operations to achieve the optimum quality level of food production and sanitation

• Oversee special events and special food promotions

• Assist Executive chef to develop recipes and maintains up-dated and accurate costing of all pastry items prepared and sold in the Food and Beverage operation

• Assist Executive chef to develop new products

• Take steps to ensure that outstanding culinary technical skills are maintained

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

• Assist Executive chef to control and analyses, on an on-going basis, the level of the following:

• Sales

• Costs

• Issuing of food

• Quality and presentation of food products

• Condition and cleanliness of facilities and equipment

• Guest satisfaction

• Marketing

• Develop with Executive chef popular menus offering guests value for money in accordance with company guidelines

• Plan and organize with Executive chef for successful Food and Beverage activities in the hotel and oversee them

• Attend and participate in other meetings as required by the administrative calendar

• Assist Executive chef to set Food Production and Stewarding goals and develops strategies, procedures and policies

• Assist Executive chef to determine the minimum and maximum stocks of all food, material and equipment

• Assist Executive chef to set standards of all food and equipment purchases in accordance with company guidelines

• Monitor local competitors and compare their operation with the hotel Food and Beverage operation

Ideally, you'll have some or all of the following competencies and experience we're looking for:

• Completion of a degree or certificate in culinary arts

• Minimum 5 years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

• Vast knowledge of international culinary practices, menus and offerings

• High level of written and verbal Business English

• Thorough knowledge of MS Word, MS Excel and MS Outlook

• Experience with financial budgeting is desirable

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