Executive Chef, Pastry

POSITION SUMMARY: 

In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Chef De Cuisine-Pastry is responsible (but not limited to) to manage and lead the pastry & bakery culinary team in producing the finest pastry experience and control all aspects of his/her assigned respective kitchen. Accountable for all duties pertaining to quality, service, finance, operations and human resource aspects of the department and maintain clear communications with the Executive Chef- Events & Production. He/She is also responsible for delivering on Melco Resorts Leisure (Philippines) Corporation Food & Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine, within financial and business metrics provided by Senior Management. The Chef De Cuisine-Pastry supports the Executive Chefs- Events & Production and Director, Culinary in taking full operational ownership of the kitchen and, together with the F&B Service Managers, drives all operational aspects related to the success of the business.

PRIMARY RESPONSIBILITIES: 

1.    Remains responsible for the food cost of his kitchen as well as kitchen operating supplies, kitchen energy costs and kitchen utensils.
2.    Finds ways to further improve the Food cost through strategic purchasing, without negatively affecting pre - determined quality standards.
3.    Maintains clear communications with the Executive Chef, including all relative internal communications, and relays all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
4.    Manages the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel always meets agreed standards.
5.    Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
6.    Monitors assigned kitchen-related costs and recommends changes where appropriate.
7.    Shares the responsibility with the Executive Chefs for maximising assigned outlet revenue and profit.
8.    Maintains all kitchen operational costs including labour and food costs to ensure financial objectives are met.
9.    Enhances service to regular guests/customers by adapting to personal taste and providing anticipatory service.
10.    Trains and develops the team, as a primary objective, openly shares knowledge, promoting career growth and opportunity.
11.    Establishes and maintains effective workplace relationships.
12.    Communicates effectively by collecting information from appropriate sources and considers audience when delivering information.
13.    Demonstrates integrity, respect and empathy in all communications.
14.    Adjusts interpersonal style to individual and environment.
15.    Networks to build relationships for organisation's benefit.
16.    Identifies, analyses and solves problems; via solutions and results-focused management
17.    Provides guidance and supports to team and colleagues
18.    Manages poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation.
19.    Maximizes employee productivity and achieves optimum staffing levels to minimise payroll.
20.    Maintains records of all training. 
21.    Shares all relevant information with staff, maintaining confidentiality where required.
22.    Ensures that Melco Resorts Leisure (Philippines) Corporation policies and procedures are strictly adhered to by all kitchen employees.
23.    Drives the business together with the Front of House/Restaurant Managers in order to increase revenue.
24.    Develops a cohesive marketing plan with outlet chefs and managers.
25.    Works with PR team to support and maximizes appropriate PR exposure.
26.    Monitors competitors' performance by regularly surveying the market and keeps up to date with competitor events, promotions and strategies.
27.    Ensures the kitchen exhibits the flair, creativity and constantly strives for 'best in class' quality standards.
28.    Attends meetings, as required and needed.
29.    Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management.
30.    Monitors cleanliness and hygiene of all areas of responsibility with the stewarding department and leads HACCP program together with Hygiene Officer.
31.    Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
32.    Adheres to all Company policies and procedures.
33.    Reports accidents, injuries and unsafe work conditions to superior(s).
34.    Performs other reasonable job duties as assigned by superior(s) from time to time.

QUALIFICATIONS:

I.    Experience

1.    Minimum 10 years professional kitchen experience, including:
Management and leadership experience in a five star kitchen environment
Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
Proven ability to deliver 'best in class' cuisine, supported by awards and/or industry recognition
Experience in a high volume operation, working with international teams
Menu creation and implementation

II.    Education

1.    Successful completion of a formal apprenticeship or relevant training
2.    Food Safety training/certificate (HACCP or ISO22000)
3.    Additional management qualifications, an advantage 
4.    Other relevant qualifications are an advantage

III.    Skills / Competencies

1.    Hands-on, cuisine oriented primary skill set
2.    Very good knowledge of international cuisines
3.    Strong administration skills
4.    Possess good communication and inter-personal skills
5.    Minimum intermediate level understanding of MS Office software 
6.    Must be able to communicate effectively in English language; working knowledge/understanding of another language, an advantage
7.    Good understanding of food cost (how to calculate and manage)

IV.    Other Attributes

1.    Basic knowledgeable and experienced with forecasting, budgeting, labour management, and purchasing
2.    Be able to implement and maintain quality controls as directed by Management
3.    Good understanding of menu engineering, how to read, action and apply to menu writing
4.    Quality management and quality control

5.    Ability to work on flexible shift including overnight, weekends and holidays on rotation basis; ability to work overtime, when needed