Executive Pastry Chef

hace 2 semanas

Barcelona, España Accor Hotels A tiempo completo

Company DescriptionEstablished in 2000 in Turkey, Rixos pioneers the 'ALL Inclusive, ALL Exclusive' concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities.Billed as 'the first luxurious integrated resort in Jeddah', Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area. The resort will host guests in 250 residential units, including 176 rooms and 74 villas, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar. Among its many highlights will be an exclusive private beach. Other amenities are to include a central ballroom for events, meeting rooms, a fitness center, a spa, kids and teens clubs, and several swimming pools. All of this will be set amid green landscaping, golden beaches and a port.Job DescriptionTo assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet and Banquet.To set, in close conjunction with Executive Chef, Annual Operating Targets, which will form part of the Hotel's Annual Business Plan.To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.To ensure that the Department Operational Budget is strictly adhered to.To review monthly forecasts and schedule resources accordingly.To assign responsibilities to subordinates and to check their performance periodically.To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.To monitor service and Food & Beverage standards in all outlets and banquets.Ensures that all bakery pastry preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.Ensures that all brigade follow the HACCP regulations and monitor regulations.To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.To conduct frequent walk through inspections together with the Director of the Food & Beverage, Executive Chef, Steward Manager and Hygiene Officer.To spend time in the outlets to ensure quality presentation of bakery and pastry products to meet all expectations.To ensure that all Departmental Operations Manuals are prepared and updated annually.To ensure that all Kitchen forms and reports are forwarded in time to the Food & Beverage Office.To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.To ensure that all recipes are followed strictly in order to achieve consistency of product and service.QualificationsCulinary Occupational degree/Certificate.Previous experience in luxury hotels.Financial planning skills.Communication Skills.

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