Executive Pastry Chef | Rose Wood

• Ensures that all guest contact pastry associates deliver the brand promise and provide exceptional guest service at all times.
• Maintains positive guest and colleague interactions with good working relationships across the pastry team.

• Maximises associate productivity within the pastry through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment within the Pastry.

• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Ensures that all company minimum brand standards have been implemented within the department.
• Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to pastry items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Supervises pastry personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before going live.
• Estimates food consumption and purchases or requisitions of ingredients and kitchen supplies.
• Conducts the recruitment and selection of all pastry associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

Talent & Culture

• Through hands-on management, supervises closely the team in the performance of their duties in accordance with policies and procedures and applicable laws.
• Develops the skills and effectiveness of all pastry associates through the appropriate training, coaching, and/or mentoring.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Conducts annual and mid-year appraisals as well as 1, 2 and 3 month reviews with associates and supports them in their professional development goals.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Provides feedback on the results of the Associate Engagement Survey and ensuring that the relevant changes are implemented