Pastry Chef At Four Points By Sheraton

Starwood Hotels & Resorts Worldwide, Inc. - One of the leading hotels and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St Regis, The Luxury Collection, Sheraton, Westin, Four Points by Sheraton, W, Le Meridien, Aloft and Element.

Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

We are seeking for employment dynamic, result-oriented and self-motivated person to fill the position below:

Pastry Chef

Ref: 20156422

Department: Food & Beverage

Job Description

• Positively identify and acknowledge excellence in operations and maintain effective and appropriate liaisons with colleagues
• To assist in the setting up and implementation of training records for the Demi and Commis Chefs
• To assist in To support effectively and positively the operational changes, policies and procedures with direct reporting to the Executive Chef
• To effectively support the process of maintaining the products, progress with ideas and input
• To train and develop all the above disciplines to all junior members of staff
• To prepare and update a departmental training manual
• Attend required Communications meetings
• To support the Food & Beverage food cost target, with control of wastage and productivity to ensure maximum profit
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state.

Qualification and Experience

• Bachelor's Degree or HND in Hotel & Catering Management.
• Five years in a reputable organization, preferably in an international hotel chain. Two or more years of which must be in culinary section.
• A minimum of three years in supervisory position.
• Knowledge of hotel operation.

Qualification Standards:

• Judgment in knowing when to escalate issues to the next level of management.
• Proficiency in Excel and other Microsoft office tools.
• Good organization, communication, verbal & written skills.
• Ability to cope under pressure.

Requirement
Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities:

• Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standards
• Estimates and communicates daily production needs
• Demonstrates proper and safe usage of all kitchen equipment
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Responds appropriately to guests' needs during the hours of operation
• Ability to support the control of food cost
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Be trained well on the ADACO system involving placement of food orders
• Ensure that placement of all food orders are processed through the ADACO system on a daily basis
• Ensure that the dry store storage levels are maintained and stocks are rotated effectively
• Check that all food and beverage outlets’ orders are at the correct level and do not surpass the stocks which are required
• Ensure that the wage overtime forecast is submitted each week and authorised by the Executive Chef
• Ensure that the weekly rota is organised in an efficient manner by exercising flexibility in rostering at all times
• Ensure accuracy in the weekly time sheets and that they are in accordance with the weekly forecast
• Ensure that effective planning of holidays is in place in order to maximise the efficiency of the wage structure.