A career with Mandarin Oriental Hotel Group opens up a wealth of exciting opportunities for you, both now and for your future development. Our vision is to be widely recognised as the best luxury hotel group in the world. The Group is renowned for creating a culture that provides a motivating and rewarding environment in which to thrive.
Scope of Position 职权范围
The Executive Pastry Chef is responsible for the pastry and bakery department as a whole including outlets, cake-shop and outside catering. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates. He/she needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
Duties and Supporting Responsibilities 工作职责
1.Technical knowledge and job skills training including effective use of provided materials
2.Creativity and innovation, striving for continuous improvement
3.Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department
在饼房着力营造积极, 创新的氛围, 并着力提高工作效率
4.Research, and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes, new trends happening in this area in order to keep abreast with any changes in the market.
5.Plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.
6.Check at all time on the quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the pre-set standards, the preordained portion size, and that all staffs follow the proper procedure and recipes
7.Upgrade constantly any decoration or show pieces provided on buffets, cake counter or others to achieve the most efficient merchandising possible. Must always be on the lookout to improve the general production as a whole.
8.Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
9.Find ways to improve the efficiency of the operations, which will benefit our clients
10.Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
11.Plan co-ordinate and supervise all menu implementations in a timely manner.
12.Assist in the preparation and control of daily and weekly market lists.
13.Create and develop new dishes and recipes by keeping up with the latest market trends.
14.Constantly strive to improve kitchen operating procedures.
15.To hold all recipes in master files for future reference