RWLDB - Executive Pastry Chef

Job Summary

Responsible for of all aspects of the pastry kitchen including quality control, sanitation, food safety, training and discipline of staff. Areas of responsibility comprise overseeing all pastry preparation areas including the outlets: Pavilion, Sugar Mill, Reef House Grill restaurants, banquets, room service, bar/lounge and associate café My Eatery (cafeteria).

Manages all pastry operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests.

Position requires to be up to date with pastry food/ market trends and techniques as well as being creative in the culinary side. Position also requires supervising all buffet setups in all outlets.

As a department head, directs and works with the food and beverage management team and associates to successfully execute all pastry operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Position oversees the development and implementation of departmental strategies and ensures implementation of Rosewood Hotels and Resorts and Little Dix Bay service strategy, training culture, service standards and expectations. Position ensures GAP and other service indicator scores are kept at the necessary levels.

Position is expected to be visible in the operations on a daily basis providing direction and monitoring the entire "guest experience". Schedule will include days, nights, holidays and weekends. This position "owns" all operational aspects of the hotel while working with peers on the planning committee.

Position oversees the food ordering to ensure that all products needed is in fact ordered and that the pre-determined specifications are adhered too.

Essential Duties and Responsibilities

Performance Requirements

Must possess valid professional qualifications and technical knowledge pertaining to the specified role and ability to work under pressure whilst working efficiently and effectively. Must have high endurance of work.

Behaviorial * Convey a sense of urgency that events are executed in a timely manner. * Take initiative and act professionally to ensure tasks are completed. * Exhibit and encourage high performance standards for themselves and others * Able to develop and maintain excellent credibility with co-workers and subordinates by demonstrating complete consistency between words and actions, in all aspects of behaviour. * Effectively identify & anticipate guest needs & handle challenging situations with guests diplomatically. * Exceeding guest expectations regarding both in quality and service. * Positively influence co-workers to accept & execute new standard or changes immediately and effectively. * Regularly keep manager up-to-date on relevant activities. * Maintain a high level of output and quality. * Take action to ensure overall success of department.

Responsibilities - General * Culinary creativity * Up to date with current market trends and techniques * Coaching, counseling and discipline of staff as needed * Assist executive chef with employee performance reviews * Attend departmental meetings as required * Attend training seminars as required * Monitor menu sales mix and change menus accordingly * Communicate pertinent hotel information to line staff * Ensure work environment is maintained in a safe condition * Submit work orders for any maintenance deficiencies, ensure their completion * Schedule staff within budgetary guidelines * Conduct monthly kitchen walkthrough with Chef noting sanitation and maintenance deficiencies * Check food storage areas to ensure proper rotation and utilization of product * Provide leadership and management for all hotel personnel. * Accept responsibility for the health, safety and welfare of the hotel guests and employees. * Be accountable for all personnel actions, assets and personal property and the end results of their use. * Complete, accurately and efficiently, all paperwork and administrative duties as and when necessary to ensure effective running of the office. * Maintain and develop good relations within (or without) resort with all existing or new suppliers and contractors. * Checking Guest log in Lotus * Reading e-mails * Attending morning briefing * Communicating information from morning meeting * Responsibilities - Operations/Property Management * Ensures compliance with all Food & Beverage policies, standards and procedures. * Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Recognizes superior quality products, presentations and flavor. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling, sanitation standards and local regulations from the health department. * Ensures compliance with all local regulations. * Calculates accurate theoretical and weighted food costs. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Maintains procedures for food & beverage portion and waste controls. * Maintains associate cafeteria operation and food quality standards. * Follows proper handling and right temperature of all food products. * Knows and implements Hotels Safety Standards. * Researches and tests new pastry products; shares vision of food and concept trends in conjunction with Company initiatives. * Conducts briefings with the Restaurant and Catering staff for education on menu items including ingredients, preparation methods and unique tastes. * Actively uses the Hotels source website to keep up-to-date on company initiatives and policies. * Understands and communicates to staff the operating and maintenance procedures of all departmental equipment. * Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program. * Ensures uniforms are properly inventoried and maintained. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Represents hotel as culinary expert to community. * Interacts with guests/customers, community, Company representatives, vendors and local education systems. * Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs. * Effectively investigates reports and follows-up on associate accidents.

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Responsibilities - Guest Satisfaction * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. * Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations. * Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance. * Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. * Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Responsibilities - Staff/Direct Reports * Assists in interviews and hires hourly associates with the appropriate skills to meet the business needs of the operation. * Develops, implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. * Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate. * Communicates performance expectations in accordance with job descriptions for each position and monitors progress. * Conducts hourly associate performance appraisals according to Standard Operating Procedures. * Administers the performance appraisal process for direct report managers. Develops business goals and creates appropriate development plans. Assists associates based on their individual strengths, development needs, career aspirations and abilities. * Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. * Actively solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary. * Manages associate progressive discipline procedures for areas of responsibility. Ensures hotel policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. * Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results. * Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program. * Ensures self and direct report managers attend appropriate core training classes. * Implements and manages training initiatives for current and new associates. * Ensures associates maintain required food handling and sanitation certifications.

Responsibilities - Sales + Revenue Management * Assists Restaurant and Catering departments in developing and generating annual sales. * Meets regularly with catering customers and restaurant guests to gather feedback. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Is involved in all menu development. * Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs. * Attends scheduled projection meetings to anticipate long term planning needs.

Standard Responsibilities * Comply and adhere to the Rosewood company policies. * Take on other tasks in addition of the ones stated, in a reasonable framework. * Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained. * Model the company’s culture, vision, mission and core values at all times. * Review Forbes / Rosewood Brand standards and quality standards (LQA) on a regular basis and ensure they are maintained and delivered at all times. * Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system. * Establish and maintain an inclusive environment by ensuring effective two ways communication processes are set up (individual reviews, regular departmental meetings). * Responsible for the recruitment, in conjunction with the Talent & Culture Department, of associates. * Identify training and development needs on an ongoing basis through hands-on support and frequent interaction with associates. * Lead by example in terms of appearance, mannerism, etiquette, behavior conduct, principles and values. Manage by walking around at appropriate times and leads by personal example in terms of guest interaction. * Confidentiality * Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety * Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. * The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. * Report any defects in the building, plant or equipment according to hotel procedure. * Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. * Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. * Be fully conversant with: * Regulations * Risk Assessments for your department * Hotel Fire & Natural Disaster Procedures * Other * The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate. * As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Qualifications/Experience * Ability to communicate orally and in written form to guests, management and staff * Proven proficiency in all pastry aspects * Computer competency * Strong organizational skill and thorough follow through * Culinary Education

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Experience * Must have held a Pastry Chef position in a ultra luxury roperty. Formal pastry (catering technology) training preferred. * Minimum of 10 years international Hospitality experience with a minimum of 5 years in a management/supervisor position in the luxury hotel sector * Experience at properties of similar size and quality in the Caribbean/ island preferable * Able to read and understand instructions, safety rules, etc. * Interpret information in mathematical, written and diagram such as statistical reports and profit. * A valid Food Handler’s certificate is a must. * High profile events organizational skills and experience

Skills and Knowledge * Excellent culinary creativity * Extensive knowledge of food handling and sanitation standards * Experience in high volume operation and menu composition * Experience with purchasing and maintaining kitchen equipment * Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures * Effective decision-making skills * Strong problem-solving skills * Strong consensus building skills * Ability to acquire and maintain relationships e.g. associates, customers, vendors * Strong customer and associate relation skills * Good negotiation skills * Good presentation and platform skills * Good communication skills (verbal, listening, writing) * Strong organization skills * Effective influence skills * Effective conflict management skills * Effective change management skills * Good training/facilitator skills * Knowledge of purchasing, inventory controls, supplies and equipment

Ability To: * to manage change effectively * to effectively manage labor productivity to conceptualize the mission * use standard software applications and hotel systems * to provide leadership to position the property to achieve the mission * to provide leadership to the departments to achieve their goals and objectives * to communicate the goals and objectives and inspire employees to achieve those goals * to clear, concise, written and verbal communication skills with co-workers, guests and management * to sell concepts and ideas to management, peers and employees. * to build morale and spirit * participative management style * be a mentor who has inspired, trained, and developed people for promotion * Requirements (Certifications, Licences, Registration) * When driving any company vehicle, must be in possession of a valid British Virgin Islands Driver’s License.

Work Environment

Kitchens, Restaurants, Villas and public areas

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to wet/humid conditions and moving mechanical parts. The noise level in the work environment is usually moderate.

Job involves working: * under variable temperature conditions (or extreme heat or cold) * under variable noise levels * outdoors/indoors * around fumes and/or odor hazards * around dust and/or mite hazards * around chemicals * Hours of work may be longer than expected eight hours shift.