Pastry Chef

MAIN OBJECTIVE:

The Pastry Chef will be responsible to support the strategic initiatives and objectives of the Kitchen Department. The function should be supportive, proactive, analytical, and entrepreneurial; creating memorable moments for our guests, and fostering an empowered environment for the team whilst collaborating closely with their immediate report and key business partners to deliver quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out by company corporate policies, procedures, and service concepts according to local requirements and regulations.

 TASKS, DUTIES, AND RESPONSIBILITIES

• Assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.
• Lead and collaborate with the team to maximize guest satisfaction and comfort, delivering a positive and responsive approach to inquiries and problem resolution.
• Support and deliver on the strategies and objectives of the kitchen department, taking ownership of assigned areas of responsibility and acting as team lead for the pastry section in the absence of the Head of the Department.
• Together with the Head of the Department, take a leadership role in fostering a culture of growth, development, and performance while promoting the company culture and values.
• Collaborates with the Head of Department, ensuring that costs and departmental inventory are controlled, and that target productivity and performance levels are attained
• Build and maintain an effective working relationship with all key stakeholders; and partners, both internal and external, to ensure all communications/activities are controlled and undertaken promptly.
• Review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on Adhoc projects.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned,delivered, and documented for an internal and external audit, performing follow-up as required

Requirement

• Proven experience in a kitchen position, ideally within a hotel environment
• Ability to adapt to changing service environments
• Good leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offer advice, and recommendations 
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Ability to work collaboratively across functions and cultures
• Skilled with Microsoft Office software, especially in Excel
• An open and positive communicative personality
• Ability to handle multiple challenging priorities and assignments

• Must be a Sierra Leone national

Qualification:

• HND or Diploma in Food and Catering with a specialty in Pastry.
• Accredited certificates in pastry will be a plus.
• Minimum 3 years experience in  kitchen (pastry ), or in a similar capacity.
• Language skills: Excellent command of written and spoken English

MAIN OBJECTIVE:

The Pastry Chef will be responsible to support the strategic initiatives and objectives of the Kitchen Department. The function should be supportive, proactive, analytical, and entrepreneurial; creating memorable moments for our guests, and fostering an empowered environment for the team whilst collaborating closely with their immediate report and key business partners to deliver quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out by company corporate policies, procedures, and service concepts according to local requirements and regulations.

 TASKS, DUTIES, AND RESPONSIBILITIES

• Assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.
• Lead and collaborate with the team to maximize guest satisfaction and comfort, delivering a positive and responsive approach to inquiries and problem resolution.
• Support and deliver on the strategies and objectives of the kitchen department, taking ownership of assigned areas of responsibility and acting as team lead for the pastry section in the absence of the Head of the Department.
• Together with the Head of the Department, take a leadership role in fostering a culture of growth, development, and performance while promoting the company culture and values.
• Collaborates with the Head of Department, ensuring that costs and departmental inventory are controlled, and that target productivity and performance levels are attained
• Build and maintain an effective working relationship with all key stakeholders; and partners, both internal and external, to ensure all communications/activities are controlled and undertaken promptly.
• Review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on Adhoc projects.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned,delivered, and documented for an internal and external audit, performing follow-up as required

Requirement

• Proven experience in a kitchen position, ideally within a hotel environment
• Ability to adapt to changing service environments
• Good leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offer advice, and recommendations 
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Ability to work collaboratively across functions and cultures
• Skilled with Microsoft Office software, especially in Excel
• An open and positive communicative personality
• Ability to handle multiple challenging priorities and assignments

• Must be a Sierra Leone national

Qualification:

• HND or Diploma in Food and Catering with a specialty in Pastry.
• Accredited certificates in pastry will be a plus.
• Minimum 3 years experience in  kitchen (pastry ), or in a similar capacity.
• Language skills: Excellent command of written and spoken English