Executive Pastry Chef

Company Description

Your Fairmont Journey Starts Here:

Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.

Job Description

Responsibilities

• Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences.

• Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation.

• Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance.

• Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste.

• Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections.

• Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures.

• Stay updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporating them into menu development as appropriate.

• Foster a guest-centric approach to pastry production, soliciting feedback, and making adjustments for guest satisfaction.

This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability.

Leading the Discipline Teams:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviours.

• Ensures and maintains the productivity level of employees.

• Supervises pastry preparation shift operations.

• Communicates performance expectations in accordance with job descriptions for each position.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Represents the property in media events as needed.

• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are met:

• Develops, designs, or creates new ideas and items for pastry kitchen.

• Must be certified with HACCP Level 2 or 3.

• Overseeing all aspects of pastry production, including recipe development, preparation, and presentation.

• Ensuring consistency and quality in all pastry items produced.

• Follows proper handling and right temperature of all food products.

• Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.

• Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.

• Developing and implementing cost-effective strategies to maximize profitability while maintaining quality standards.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavour.

• Ensures employees maintain required food handling and sanitation certifications.

• Ensures compliance with all applicable laws and regulations.

• Assists the Director of Culinary with menu development associated with pastry.

• Operates and maintains all department equipment and reports malfunctions.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

• Monitors and provides service behaviours that are above and beyond for customer satisfaction.

• Providing exceptional customer service and accommodating special dietary needs or requests.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Responds to and handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.

• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.

• Supports procedures for food and beverage portion and waste controls.

• Purchases appropriate supplies and manage inventories according to budget.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

• Ensures property policies are administered fairly and consistently.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Uses all available on the job training tools for employees.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Qualifications

High school diploma or GED; 8 years’ experience in culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years’ experience in culinary, food and beverage, or related professional area.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.