- Kuala Lumpur Federal Territory Malaysia
Kerja Sepenuh Masa, Head Pastry Chef - Regent Kuala Lumpur (Pre-opening) di IHG Hotels & Resorts Federal Territory - Maukerja
Head Pastry Chef - Regent Kuala Lumpur (Pre-opening)
IHG Hotels & Resorts
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
YOUR DAY TO DAY
People
People
- Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
- Foster good rapport and effective two-way communication with department and hotel staff
- Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
- Monitor team morale, provide regular performance feedback, and conduct annual performance appraisals for the Pastry team
- Maintain consistency in raw and processed ingredient quality while managing relevant costs and expenses
- Work with Engineering, Stewarding, and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards
- Contribute to the Regent Food Library and conduct regular masterclasses for continuous quality advancement
- Support daily, weekly, and monthly planning with the Executive Chef, delegating skill-based tasks appropriately
- Run a cost-effective operation that maximises product quality and profitability while upholding Regent standards
- Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
- Support the preparation and monitoring of the departmental annual budget
- Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings possible
- Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships
- Personally monitor VIP guest requirements and special dietary needs
- Prepare and present a full range of pastry and bakery items, including baked and yeast-raised pastries, afternoon tea items, desserts, gateaux, tortes, cakes, marzipan work, and petits fours
- Maintain the highest standards of kitchen and personal hygiene
- Maintain awareness of safety procedures, ensuring all activities are conducted safely and in line with occupational health and safety legislation
- Maintain familiarity with property safety, first aid, fire, and emergency procedures, operating equipment safely and sensibly
- Initiate action to correct hazardous situations and notify supervisors of potential dangers
- Log security incidents and accidents in accordance with hotel requirements
- Supervises a team across pastry and bakery production, including food and beverage outlets, kitchens, and banqueting facilities
- Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint
- Cost-effective, quality-driven management of the pastry department's ingredients, equipment, and budget
- Team member development and performance within the Pastry team
- To thrive in this role and bring poise and precision to the guest journey, you'll need:
- Degree or vocational certificate in Culinary Arts or a related field
- Minimum 2–5 years' experience as a Pastry Sous Chef, Chef de Partie, or Pastry Chef, including at least 2 years in a supervisory capacity, or an equivalent combination of education and experience
- Strong technical pastry and bakery skills, with a creative approach to plated desserts
- Fluent English required; other languages an advantage
Peringatan Penting
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