Demi Chef

Filinvest Hotel: CRIMSON RESORT & SPA MACTAN

In accordance with the policies, procedure and standards of Chroma Hospitality and Crimson Resort & Spa, Mactan, and under the direct supervision of the Cluster Executive Pastry Chef, this position is responsible for coordinating, supervising, and participating in the preparation of assorted pastries and desserts within the assigned Kitchen, ensuring that the quality of work conforms with the standards set by the Cluster Executive Pastry Chef and Executive Chef.

Meets and Exceeds Customer and Team Members Expectations 

• Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations.
• Communicates effectively with customers, co-workers and supervisors.
• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Handles difficult situations effectively. 
• Meets Unique Guest Experience service standards. 
• Performs other duties as required to provide.

Leadership 

• Develops and implements strategies to achieve Employee Satisfaction Index goals. 
• Creates a positive work environment for all employees. 
• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met. 
• Orients and trains qualified employees. 
• Conducts effective employee meetings and counseling sessions. 
• Determines, communicates, and monitors achievement of standards of performance timely basis.

Customer Satisfaction 

• Analyses customer feedback on food quality and serving timings.
• Coordinates with Restaurant Supervisor regarding customer questionnaire analysis. 
• Controls payroll cost and over staffing.
• Meets customers whenever possible.
• Practices maximum flexibility and creativity when dealing with special customers.

Training

• Prepares and utilizes Induction Checklist. 
• Arranges on-the-job skills training. 
• Plans training activities to meet training needs. 
• Sets priorities and prepares monthly plans in coordination with Department Trainor. 
• Utilizes Task Breakdowns; assists Department Trainor in preparation of Task Breakdowns. 
• Ensures that staff demonstrates technical skills; conducts technical training on a regular basis.

Stock Control

• Prepares Market List for the Section. 
• Oversees the preparation of mis-en-place. 
• Checks par stock of cooking supplies and equipment.

Profitability

• Completes daily production reports. 
• Analyses weekly, monthly production, and cost statistics. 
• Minimizes wastage/spoilage reports. 
• Briefs employees on wastage loss/savings. 
• Maintains statistics. 
• Makes cost projections based on inflation rate, spending power of customers and supplier costs. 
• Maintains file of equipment needed and obtains quotations for submission to Executive Chef as per hotel budget process.

Health Safety & Hygiene

• Implements safety standards and conducts training 
• Communicates standards to staff. 
• Analyzes accident statistics. 
• Nurtures accident prevention culture. 
• Conducts regular inspections of all inaccessible areas within the Kitchen. 
• Constantly monitors cleanliness standards. 
• Monitors pest control procedures. 
• Monitors garbage disposal. 
• Sets standards and communicates to staff.

QUALIFICATIONS

• With at least 2-3 years of experience in a bakery or pastry kitchen, preferably in a hotel or resort environment.
• Strong knowledge of bread-making, dough fermentation, and pastry techniques.
• Ability to follow recipes accurately while also contributing creative ideas for new baked products.
• Skilled in operating bakery equipment (e.g., mixers, ovens, proofers) and maintaining them in good condition.
• Knowledge of food safety, sanitation, and HACCP standards.
• Flexible, detail-oriented, and able to work efficiently under pressure in a fast-paced kitchen.
• A team player with good communication skills and willingness to train and support junior staff.
• Willingness to work at Mactan, Cebu.