Executive Pastry Chef

MAIN DUTIES AND RESPONSIBILITIES:

1. 1. 1. To assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet and Banquet.
      2. To set in close conjunction with Executive Chef Annual Operating Targets which will form part of the Hotels Annual Business Plan
      3. To monitor all costs and recommend measures to control them.  To establish an integrated cost management plan.
      4. To ensure that the Department Operational Budget is strictly adhered to.
      5. To monitor all cost and recommend / institute measures to control them.
      6. To review monthly forecasts and schedule resources accordingly.
      7. To assign responsibilities to subordinates and to check their performance periodically.
      8. To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
      9. To monitor service and Food & Beverage standards in all outlets and banquets. 
      10. Ensures that all bakery pastry preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
2. 1. 1. Ensures that all brigade follow the HACCP regulations and monitor regulations.
      2. To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
      3. To conduct frequent walk through inspections together with the Assistant Director of the Food & Beverage Executive Chef Steward Manager and Hygiene Officer
      4. To be available and on duty during peak periods (frequently opening and closing the operation).
      5. To spend time in the outlets (during peak periods) to ensure quality presentation of bakery and pastry products to meet all expectations
      6. To frequently taste his products being demanding and critical when it comes to food quality.
      7. To ensure that Bakery and Pastry team project a warm professional and welcome image.
      8. To establish a rapport with guests maintaining good customer relationship
      9. To continuously seek ways to assist in maximize F&B revenues and profits.
      10. To ensure that all Departmental Operations Manuals are prepared and updated annually.
      11. To ensure that all Kitchen forms and reports are forwarded in time to the Food & Beverage Office.
      12. To ensure accurate maintenance of recipes conversion recipes yield tables and product specifications.
      13. To ensure that all recipes are followed strictly in order to achieve consistency of product and service
      14. To keep Food & Beverage employees up to date with seasonally available products and new products on the market.
      15. To attend weekly Food & Beverage Meeting.
      16. To ensure that all meetings are well planned efficient and result oriented.
      17. To ensure that deadlines on all projects are met.
      18. To prepare weekly work schedules in accordance with workload and priorities for the approval by the Executive Chef.
      19. To ensure the smooth operation of the Bakery Pastry Department
      20. To participate with the preparation of a yearly marketing plan for each outlet which is the basis of the Food & Beverage Annual Marketing Plan
      21. To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
      22. To conduct yearly performance appraisal and give employees regular feedback on their job performance.
      23. To identify and develop young talents within the organization for future potential growth within the group
      24. Must be an example of the Rixos Values Brand Standards and a champion of appearance and hygiene guidelines.
      25. Implements guidelines policies and procedures for those operating departments according to Rixos Guidelines & Standards.
      26. Must apply the Rixos Food & Beverage rituals.
      27. To maintain a good rapport and working relationship with staff in the outlet and all other departments.
      28. To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
3. 1. 1. To fully support the Departmental Trainers function in the Department assigned.
      2. To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.
      3. To carry out monthly quarterly bi-yearly yearly inventory of operating equipment.

Qualifications :

Diploma or degree in vocational hospitality 10-15 years experience in 4-5 star Hotel

Additional Information :

1. Competitive Salary and Compensation:
   • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
2. Training and Development Opportunities:
   • Access to training programs and development opportunities to enhance skills and advance within the company.
3. Career Advancement:
   • Opportunities for career growth and advancement within the Rixos Hotels group.
4. Health and Wellness Benefits:
   • Comprehensive health insurance coverage.
5. Employee Recognition Programs:
   • Recognition programs to acknowledge and reward outstanding performance and dedication.
6. Work-Life Balance:
   • Policies and practices that promote a healthy work-life balance including flexible scheduling where possible.
7. Uniforms and Dress Code:
   • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
8. Social Events and Activities:
   • Participation in social events team-building activities and employee gatherings to foster a positive work culture.
9. Transportation Services:
   • Transportation services.
10. Employee Wellness Programs:
    • Wellness programs such as fitness classes or gym access to promote a healthy lifestyle.

Remote Work :

No

Employment Type :

Full-time