Responsibilities
- Leading and managing the pastry kitchen operations within the Raffles London OWO
- Ensuring all food is produced and served in line with the Raffles standard of excellence whilst adhering to health and safety legislation
- Creating, costing and developing seasonal and on-trend pastry menus for all Raffles outlets
- Working in close contact with all food and beverage outlet teams to ensure smooth and consistent service
- Giving training and mentorship to junior staff assisting with training and development
- Creating, developing and updating department standards, ensuring steps of service, recipe standards and cost control measures are met and adhered to
- Ensuring the kitchen team is fully engaged with our values and kitchen culture
- Maintaining and running of the pastry kitchen, taking responsibility for all production and service
- Training, and managing all members of pastry kitchen team, setting targets, developing skills and undertaking regular one on ones and appraisals
- Detailed and precise communication with staff and guests in a friendly and professional manner
- Work closely with the front of house and beverage teams
- Maintain stock control, ensuring that stock levels are in line with company requirements
- Taking the lead in development of dishes for all outlets, maintaining standards, through regular menu engineering maximise potential of Kitchen sales
- Collating recipes for new dishes, involved in cost control and implementation of seasonal menus
- Maintaining discipline in the department whilst setting an example and mentoring junior staff
- Monitoring training of all members of kitchen staff and assessing progress
- Involvement in projects for benefit of the hotel advancement and promotion
- Ensuring correct storage and labelling of food stuffs, equipment, and dry goods in all kitchen areas by people responsible
- Ensuring correct stock rotation of food and ordering food goods from suppliers
- Checking and ordering of equipment via correct channels
- Report the need for maintenance of equipment via correct channels
- Additional responsibilities in absence of line manager or senior employee
- Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned
Requirements
- Responsible for leading and managing the pastry kitchen operations
- Ensuring food is produced and served to Raffles standard of excellence
- Adherence to health and safety legislation
- Creating, costing and developing seasonal and on-trend pastry menus
- Working closely with food and beverage outlet teams
- Delivering a luxurious and high-quality level of service
- Managing time and service targets
- Providing training and mentorship to junior staff
- Maintaining discipline in the department
- Monitoring training and assessing progress of kitchen staff
- Ensuring correct storage, labelling, and stock rotation
- Reporting equipment maintenance needs
- Performing duties in absence of line manager or senior employee
- Being fully conversant with Fire, Emergency and Bomb procedures
- Ensuring safety of persons and property by adherence to laws and anticipating hazards
- Promoting Health and Safety awareness in all tasks and activities
Work Arrangement
On-site — London
Additional Information
- Ensuring composure under pressure and providing leadership and guidance to the Team when required
- Actively encouraging and promoting employees to be creative and innovative
- Recognising employees for their contributions to the success of the operation
- Supporting the team and assisting with trouble shooting and resolving client and guest challenges as needed
- Striving for high standards across the department and suggesting and implementing improvements where needed
- Attending and representing the department at management meetings as required
