Pastry Chef

4 weeks ago


Canada, CA Accor Hotels Full time
Company Description

Nestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods.


Job Description

Primary Responsibilities

  • Supervise and carry out the production of pastries, bread, bakery items, cakes, desserts, chocolates, petit fours, and ice cream, ensuring compliance with prescribed recipes and specifications.
  • Understand and implement the basic philosophy of the company in daily work.
  • Check and prepare the required mise-en-place according to orders.
  • Prepare store requisitions for supervisor’s approval and ensure that received goods meet predetermined quality and purchasing specifications.
  • Ensure proper handling of all semi-finished and finished products to minimize spoilage.
  • Monitor the proper handling and storage of all produce to minimize spoilage.
  • Drive Daily Taste Panel to challenge FB team and enhance culinary knowledge.
  • Ensure a great guest experience daily.
  • Create new types of pastries and desserts, preparing sample tastings.

Helps to Maintain Company Culture

  • Implement and energize the company philosophy in all colleagues’ daily work.

Maintenance, Cleanliness, and Sanitation

  • Inspect and ensure all operating equipment is maintained in good working condition and raise repair and maintenance requests when necessary.
  • Ensure that workstations are clean and sanitized, and that proper safety procedures are observed by cooks at all times.

Recruitment and Selection

  • Engage in processes for finding talent inside and outside the organization.
  • Coordinate selection and recruitment of talents to ensure a smooth onboarding experience.
  • Support schemes to reduce/minimize turnover rate.

Induction and Onboarding

  • Coordinate pre-arrival experience for all new culinary and stewarding colleagues.
  • Ensure new culinary and stewarding colleagues feel welcome, and that all documentation and team members are prepared for their arrival.
  • Coordinate orientation programs and three-month training plans.
  • Seek feedback from new colleagues in their first month of employment.

Culture Diversity and Inclusion

  • Demonstrate the Accor Hotels values in all behaviors with the hotel team.
  • Support diversity in the selection of colleagues, ensuring equality of treatment based on competencies.

Policies and Procedures

  • Ensure adequate staffing daily for smooth operations. Create and submit weekly colleagues’ rosters for Executive Chef approval and advise on recruitment and promotion of subordinates when appropriate.
  • Take ownership and accountability for the profitability of the outlet.
  • Prepare recipes of new items for costing and verify cost analysis of each dish.
  • Prepare monthly duty roster and manage public holiday and annual leave.
  • Prepare daily market list after reviewing the par stock and prepare requisition orders for Executive Chef approval.
  • Liaise with the Stewarding section to arrange cleaning and pest control schedules.
  • Assist Executive Chef in preparing operating budgets.
  • Maintain H.A.C.C.P program where implemented.
  • Perform any other related duties as assigned by the Executive Chef.

Qualifications
  • Minimum of 4 years of relevant experience as a Pastry Chef.

  • Luxury or 5-star hotel, fine dining experience is a must.

  • Detail-oriented work.

  • Plated and dessert buffet experience.

  • Bakery and chocolate experience.

  • Sugar work is a plus.

  • European pastry skills.

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