Executive Pastry Chef - Mumbai, Maharashtra, India - IHCL

IHCL
IHCL
Verified Company
Mumbai, Maharashtra, India

2 weeks ago

Deepika Kaur

Posted by:

Deepika Kaur

beBee Recuiter
Description
Job Responsibilities


The Executive Pastry Chef assists the Executive Chef in making strategic decisions as a business leader of a hotels' Food & Beverage/Culinary operations.

The position ensures Food Production Operations meet the brand standards, targets customer needs, ensures associate satisfaction, focuses on growing revenue, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.


The Executive Pastry Chef must follow hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands' target customer, resulting in creating iconic and profitable restaurants.


  • Facilitates the development of creative solutions to overcome obstacles and ensures its implementation to continually improve guest satisfaction results.
  • Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Innercircle and Chambers Members are communicated and delivered by the concerned departments.
  • Maintains regular contact with corporate and individual guests, and builds strong relationships with them.
  • Reviews the development of new a la carte and buffet menus for all restaurants, keeping in mind current trends in food and competition analysis.
  • Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals.
Job Requirements


The Executive Sous Chef assists the Executive Chef in making strategic decisions as a business leader of a hotels' Food & Beverage/Culinary operations.

The position ensures Food Production Operations meet the brand standards, targets customer needs, ensures associate satisfaction, focuses on growing revenue, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.


The Executive Sous Chef must follow hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands' target customer, resulting in creating iconic and profitable restaurants.


  • Facilitates the development of creative solutions to overcome obstacles and ensures its implementation to continually improve guest satisfaction results.
  • Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Innercircle and Chambers Members are communicated and delivered by the concerned departments.
  • Maintains regular contact with corporate and individual guests, and builds strong relationships with them.
  • Reviews the development of new a la carte and buffet menus for all restaurants, keeping in mind current trends in food and competition analysis.
  • Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals.
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