Executive Pastry Chef - Bengaluru, Karnataka, India - Hilton

Hilton

Verified Company

Bengaluru, Karnataka, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Executive Pastry Chef

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight.

From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget.

In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member.

Because it's with Hilton where we never forget the reason we're here:
to delight our guests, Team Members, and owners alike.

A Executive Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Chef in the day-to-day operation of the kitchen.

This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef.

He / she will assume the responsibility for the "on the job" training function.

What will I be doing?
As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.
Control standards of food production and presentation throughout the hotel.
Examine goods and quality of received goods.
Supervise and ensure that cooks follow standard recipes and methods of preparation.
Immediately inform the Executive Sous Chef and Executive Chef of bad products.
Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.
Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.
Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.
Work closely with the Executive Sous Chef on the development of food control procedures.
Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.
Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.
Liaise with the Banquet department and Outlet Manager on guests' comments, following up with necessary action.
Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.
Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.
Plan, prepare and Implement high quality food and beverage products and setups in all areas and restaurants.
Maintain all HACCP aspects within the hotel operation.
Train all staff on the correct usage of all equipment, tools and machines
Focus on constantly improving the training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Work at offsite events when tasked.
Complete tasks and jobs outside the kitchen areas when requested.
Assist in inventory taking.
Knowledgeable of hotel's occupancy, events, forecasts and achievements.
Work on new dishes for food tastings and photo taking.
Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Learn and adapt to changes.
Be receptive to constructive feedback.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.
Prepare the necessary work orders for the Engineering department.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Select team members who display qualities and attributes that reflect the department standards.
Manage the training function and ensure all team members are cert