Job Description
Job Description : The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel. Responsible for our signature Sofitel Le haute Croissant production and sales. Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. Responsible for in the daily requisitioning of all food goods. Be familiar with local requirements and sanitation regulations. Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served. Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas. Creates enthusiasm for training and development amongst his subordinates. Motivates and leads by example. Communication of food trends and market needs to ambassadors. Communication of local requirements, food sanitation laws, safety regulations and other to all staff. Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans. Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned. Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book. Assist the Executive Chef in co
