Chef-De-Partie - Bakery

You will be responsible for the preparation and production of a wide range of modern pastries, desserts, breads, and other baked goods, according to RHG standards while maintaining FSSAI guidelines. Your primary focus will be to ensure the highest quality of all pastry items in terms of taste, texture, presentation, and consistency. Additionally, you will need to make sure that all kitchen personnel and servers are informed about specials, plate presentations, and prices. Your duties will also include assisting personnel in checking all coolers and storage areas for cleanliness, quantity, and quality of food products. You will be responsible for assuring proper plate presentation and requisitioning procedures are followed. It will be your responsibility to prepare work checklists and organize workstations for each shift, ensuring high levels of productivity and sanitation at all times. Collaboration with the Supervisor is necessary regarding menus, controlling portioning and rotation of foods to manage food costs while upholding the standards of Brand Hotels. You are expected to meet and exceed customer and employee expectations by providing exceptional service and teamwork. This includes providing value-added service to customers, effective communication with customers, co-workers, and supervisors, as well as demonstrating teamwork and handling difficult situations effectively. Creating 100% guest satisfaction by providing the Yes I Can! experience through genuine hospitality and exceeding guest expectations is a key aspect of your role. This involves giving personal attention, taking personal responsibility, and using teamwork in providing guest service. You should be attentive to guest satisfaction levels and use your judgment to ensure the 100% Guest Satisfaction standard is met consistently. Adherence to Hotel policies and procedures, punctuality, grooming and dress standards, and minimizing safety hazards by following all safety rules are essential aspects of this position. You will report to the Executive Pastry Chef and keep your immediate Supervisor informed of all significant matters promptly. Your skills should include formal training in pastry and baking, extensive pastry knowledge, creativity, excellent communication skills, a culinary degree or training, and the ability to collaborate effectively with other hotel employees and managers to ensure teamwork.,