Executive Chef - Pastry

Job description

Position Summary - lead the overall management of multiple kitchen operations - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - plan and lead financial performance of Pastry kitchen operations towards optimum efficiency Primary Responsibility

• Lead the overall management of Pastry kitchen operations with clear defined goals
• Lead and coach the Pastry team, especially the junior chefs for the career and Pastry development
• Supervise and ensure food quality, hygiene and work place safety established standards are achieved
• Responsible for marketing strategies including market research, menu planning and recipe development
• Supervise and ensure proper inventory management practice
• Co-owner of the financial performance of operations, along with ASVP BOH Ops
• Participate in research and development of kitchen operations process and /or machinery
• Responsible for recruitment in selecting the most qualified/suitable candidates
• Representing Culinary team for inter-outlet/department collaborations
• Work closely with VP Culinary to ensure Brand Standards are met across Hotel Brands within Galaxy Macau
• Meets monthly with StarWorld to ensure Brand expectations are met
• Ensure quality control for the Passion outlets maintained to Brand Standards
• Drive innovation to new level with CDC for this section
• Embrace enterprise Management structure
• Work closely with Training FandB Ops team in supporting DSAL career and Foam engagements to foster career development for Macanese to become Pastry artisans
• Work closely for the opening and presentation of new and existing concepts to ensure we are fresh and vibrant with our offerings
• Ensure no compromise on Food Safety and meet ISO 22000 and HACCP audits

Lead with Asian Heart Values Requirements Education

• Diploma in Culinary
• Bachelor Degree in Hospitality Management is an added advantage Experience: - 10 years at a 5-star hotel or reputable restaurant - 5 years Supervisory experience at Chef de Cuisine level
• Managing a Team of 25 to 40 Pastry professionals at different levels Knowledge and Skills:
• Product knowledge of international cuisine
• Alert with FandB related trends
• Excellent culinary skills
• Strong leadership and management skills
• Training experience is compulsory

Computer literate Others

• Fluent with Cantonese or Mandarin and English, both written and spoken
• Aged below 55 years old
• Team player