Salary: Negotiable
此岗位薪资：面议。
【Job Summary】
The Executive Pastry Chef  supports the management of the pastry section of the kitchen in the hotel. The individual assists in the development of creative pastry and bakery recipes to highest quality of selection for the guests.
【岗位概述】
行政饼房厨师长全面统筹酒店饼房厨房各项运营工作。主导研发创意甜品及烘焙配方，为宾客提供高品质出品。
【The Role】
o Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
o Communicates expectations, recognises performance, and produces consistent desired business results.
o Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all pastry/kitchen related matters.
o Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
o Oversees and manages the daily operations of the Pastry Kitchen and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
o To ensure that the Department Operational Budget is strictly adhered to.
o Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation. 
o Provide the highest level of guest comfort and ensures the delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
o Oversees and manages the daily operation of the pastry section, ensuring highest standard of quality of service and food production.
o Ensure that the Pastry kitchen is managed efficiently, that team members comply with the food hygiene, and safety standard procedures set by the hotel. 
o Monitor the cost and inventory control while ensuring an optimal level of business returns. 
o Review monthly budget, business forecasts and ensures accurate financial reporting. 
o Assigns and delegate tasks to subordinates and monitors their performance periodically. 
o Establishes and implement performance standards for the Bakery and Pastry Kitchen to establish and maintain a streamlined and efficient operation within the Commissary Kitchen. 
o To encourage the Bakery and Pastry Team to be creative and support the Food & Beverage Division’s marketing and upsell activities.  
o To ensure quantities prepared are according to recipes and plating specifications.
o To prepare and supervise daily mis-en-place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
o Monitor and maintain procedures to ensure the security, proper storage of inventory supplies in a timely manner to minimise wastage and pilferage. 
o Initiates and implement innovative pastry concepts and menu updates periodically following seasonal festivities etc. 
o Proactively seek ways to maximize revenues and profits through Pastry and Bakery products.
o Ensures accurate maintenance of recipes, conversion recipes and product specifications.
o Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events. 
o Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
o Monitors and evaluate the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
o Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
o Establishes and implement operating standards for the Kitchen, establish and maintain a streamlined and efficient operation.
o Conducts theoretical, formal and practical (on the job) training for all kitchen staff.
o Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation. Ensures correct handling, basic maintenance of machinery and tools in the preparation kitchen.
o Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
o Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
o Coordinates with the Executive Chef to implement training plans for Chefs to maximize productivity and that all training records are updated and recorded correctly.
o Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction.
o Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
o Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided. 
o Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance. 
o Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
o Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
o Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
o Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
o Mentor and guide individual team members’ growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
o Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
o Take ownership of individual’s growth and be involved in career progression and succession planning of team members. 
o Proactively identify training needs of team members to ensure enhancement and performance improvement. 
o Maintain an image of professional senior management to all guests, team members and the hotel.
o Protect the privacy and security of guests and coworkers.
o Plan and schedule roster according to business level to optimize resources.
o Be able to perform all tasks within the department and assist in shift coverage when necessary.
【岗位职责】
为团队成员提供富有感召力的管理、清晰的发展愿景与工作指引，贯彻嘉佩乐品牌理念、核心价值，为宾客与内部员工打造卓越体验。
明确团队工作要求，表彰优秀工作表现，稳定达成各项经营指标。
作为饼房及厨房相关事务的专家与行为标杆，提供无可挑剔、精致专业的奢华宾客服务。
以身作则践行嘉佩乐企业文化与服务理念，带动团队共同提升服务标准。
全面管理饼房日常运营工作，确保全体员工严格遵守酒店服务标准、部门规章制度及操作流程。
严格把控部门年度运营预算，各项支出不超预算标准。
独立统筹、制定餐饮各类宴会活动排班计划，与其他餐饮部门负责人协同配合，保障活动顺畅落地。
以宾客极致舒适体验为核心，传递嘉佩乐品牌内核，为宾客与内部团队打造难忘的服务体验。
统筹饼房全线日常运营，坚守出品与服务最高品质标准。
高效运营饼房，监督全体员工严格执行酒店食品卫生与安全操作规范。
管控成本与库存，最大化部门经营收益。
审核月度预算、经营预测数据，按时提交精准财务报表。
为下属分配、指派工作任务，定期监督跟进工作完成情况。
制定并落地饼房、面包房统一出品标准，优化中央厨房工作流程，提升整体运营效率。
鼓励饼房团队创新研发，全力配合餐饮部所有市场推广、产品推销活动。
所有食品出品严格遵循标准配方与摆盘规范。
统筹并监督每日备料工作，依据预估客流量，确保各操作台配备新鲜、高品质原材料。
建立并落实库存存放、安全管理流程，最大限度减少食材损耗与物料流失。
结合时令、节日节点，定期研发创意甜品概念，更新季节菜单。
主动挖掘甜品、面包产品增收渠道，提升部门营收与利润。
完整、精准留存所有配方、配方换算表及产品规格档案。
定期组织厨房班前会，提升运营效率，确保团队全面知晓当日及后续活动安排。
准时提交每日采购清单，甄选优质食材，满足饼房日常运营需求。
调研分析竞品，包括本地餐厅、酒吧及同档次奢华酒店宴会部门。
严格落实酒店食品卫生、健康安全管理制度，遵守官方卫生安全手册全部条款。
制定并落地全厨房运营标准，持续优化工作流程，保障高效运转。
为全体饼房员工开展系统化培训，涵盖理论授课、课堂教学及在岗实操教学。
监督饼房所有机械设备、工具的规范使用与日常保养，确保员工掌握设备正确操作及基础维护方法。
实时监控、管理饼房所有食材库存，高效管控食品物资消耗。
按时参加酒店、部门组织的全体员工会议、各类培训及相关活动，并主动提出建设性意见。
与行政总厨紧密协作，落地厨师系统化培训方案，提升团队工作效率，完整、准确归档更新全部培训记录。
妥善处理宾客投诉，及时解决各类服务问题；在酒店系统内完整记录宾客所有反馈，确保问题妥善处理，达到宾客满意。
协助高层管理层修订标准操作流程，结合酒店标准、经营体量提出流程优化方案，提升团队整体工作效率与业绩。
及时上报饼房区域内所有设施故障、设备损坏、器械故障，保障酒店设施设备完好可用。
在团队内部树立 LQA、福布斯五星审计标准意识，保障酒店各项审计取得优异成绩，持续稳定输出高品质服务。
分析多渠道宾客反馈，包含当面反馈、宾客意见卡、线上点评平台评价，并制定优化策略，持续提升酒店综合宾客评分。
搭建良好跨部门协作关系，保障各运营事项沟通顺畅，树立跨部门协同配合的标杆。
赋能团队员工主动担当，鼓励员工主动付出、超越宾客期待；清晰分配岗位职责，定期跟进工作进度与反馈。
跟踪每位员工工作表现，给出针对性改进意见，表彰优秀表现，并按时完成员工绩效考核。
带教指导员工个人职业成长，为员工制定短期、长期发展目标，提升员工归属感与员工关怀。
全程参与部门招聘工作，包含候选人面试、酒店人才储备及继任者规划。
负责团队员工职业发展规划，深度参与部门人才梯队、继任者培养工作。
主动发掘团队整体及个人培训需求，提升员工专业技能与工作业绩。
在宾客、员工及酒店所有合作方面前，维持专业高级管理层形象。
保护所有宾客及同事的隐私与人身安全。
根据经营预估客流量制定员工排班表，优化人力资源配置。
熟练掌握饼房全部岗位工作内容，可在需要时顶岗支援各班组班次。

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