Job Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

The Pastry Chef is responsible for overseeing all pastry operations, ensuring the highest standards of culinary excellence, operational efficiency, and team leadership. This position requires strategic oversight of production, quality assurance, cost management, and staff development within the pastry section.

• Oversee inventory management, including stock take and rotation procedures, for the assigned section to ensure optimal resource utilisation.
• Monitor operational efficiency to minimise food wastage, maintain cost effectiveness, and enhance profitability across all areas of responsibility.
• Conduct pre-service equipment inspections and maintenance checks to ensure operational readiness and food safety compliance.
• Develop and distribute work schedules across kitchen sections, delegate responsibilities appropriately, and ensure all deadlines established by Senior Management are achieved.
• Collaborate with Restaurant Management to facilitate seamless service delivery and maintain adherence to established organisational standards.
• Supervise food presentation standards to ensure compliance with company guidelines and prescribed recipes at all times.
• Maintain comprehensive recipe documentation and update operational manuals to ensure the kitchen maintains current and accurate information.
• Oversee front-of-house food preparation and presentation to ensure full compliance with standards established by Executive Chef.
• Develop and manage rosters for permanent, casual, and agency staff in accordance with guidelines set by the Chef.
• Foster a collaborative team environment that promotes achievement of departmental objectives and organisational goals.
• Monitor the quality and quantity of food products within the assigned section to ensure strict compliance with Accor standards and specifications.
• Evaluate operational systems and procedures to identify opportunities for continuous improvement in product and service delivery.
• Ensure rigorous adherence to HACCP procedures and maintain comprehensive documentation and records throughout all operations.
• Coordinate with the Training Manager to facilitate staff induction, provide comprehensive departmental orientation, and deliver task-specific training. Identify opportunities for skills development and multi-skilling on a merit-based basis. Maintain detailed training documentation and records of completion.
• Conduct periodic performance evaluations for all team members in accordance with management procedures. Provide constructive feedback, motivation, and support to enhance performance and facilitate professional development and retention.