Executive Pastry Chef - Dune Deck Beach Club
Job description
Goals & Objectives
The Executive Pastry Chef will manage the pastry/bakery staff, provide counseling, coaching and training whilst promoting teamwork and morale. This person will have a proven record of strong leadership, communication, administration, organization skills and the ability train others. He or she will showcase innovative techniques in sugar and chocolate work and the presentation of a la carte desserts and be knowledgeable in all different aspects of pastry, bakery, ice cream, chocolate. The Executive Pastry Chef must be a well-organized, methodical, and well-structured individual who can see the big picture and is able to build an infrastructure to support the vision of Dune Deck.
Responsibilities
- Be creative in execution, presentation and refinement of recipes and offerings
- Uphold Discovery Land’s commitment to superior hospitality and delivery of excellence
- Set the tempo and tone of the Pastry Kitchen by leading, supervising and directing the Pastry department with an emphasis on developing all team members to the highest level
- Perform spot checks for menu accuracy and taste.
- Minimize spoilage, waste and over production. Focus of efficiency and developing a business strategy for the department
- Monitor all banquet and catering activity
- Maintain all pastry inventories at the required levels
- Maintain budgeted revenues by upholding the quality standards of Dune Deck while controlling expenditures.
- Conduct and attend meetings as necessary and generate reports as necessary.
- Remain mindful of energy conservation.
- Follow all safety and security regulations & train Pastry staff to do the same.
- Maintain the confidentiality of the Club and its guests.
- At all times, adhere to the policies and procedures of Discovery Land Company, and Board of Health codes.
Competencies for Success in the Role
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members- Bachelor’s Degree or similar in the Culinary Arts
- Minimum of 7-10 years’ experience in large world class resorts, hotels and clubs
- Ability to stay calm and focused during the busiest of times
- Ability to work a flexible schedule, including evenings, weekends, and holiday and a shift greater than eight (8) hours in length
- Ability to read, write, speak and understand English; additional languages preferred
- Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling
This is not exhaustive list of responsibilities. Position Guidelines are dynamic and change depending on the organisational requirements.
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