Executive Pastry Chef

The Lux Collective is hiring for the position of EXECUTIVE PASTRY CHEF.

The incumbent will be responsible to:

• Assist the Executive Chef in leading, coordinating, and ensuring the smooth operations of all the Pastry and Bakery production areas.
• Create, plan and develop unique dessert menus, pastries and recipes.
• Always ensure consistency in the preparation and presentation of all pastry items.
• Develop creative menu planning to minimise wastage.
• Supervise the Pastry Cooks' work and assist in preparing and presenting high-quality pastry items.
• Communicate with guests and share feedback while ensuring that high guest service standards are always maintained.
• Ensure timely delivery of food items from the pastry and bakery production areas.
• Ensure continuous adherence to the brand preparation standards, recipes and presentation within the Pastry section.
• Ensure that Health & Safety, hygiene and sanitation practices are always followed.
• Demonstrate proficiency in safe food handling and HACCP.
• Select, train, evaluate, lead, motivate and coach all Team Members in the pastry and bakery production section.

QUALIFICATIONS

• At least professional Culinary Arts and/or Pastry qualifications at Diploma or Higher National Diploma Level from a reputable institution.

PREVIOUS PERFORMANCE

• A minimum of 10 years of working experience in the hospitality industry at managerial level, preferably with luxury international brands.
• A minimum of 3 years working experience in a similar management position, preferably with luxury international brands.

OTHER REQUIREMENTS

• Passionate about service.
• High levels of integrity.
• Creative and innovative.
• Strong managerial and administrative abilities; a taskmaster with excellent organisational and analytical skills.
• Excellent Problem-Solving skills.
• Contribute to a good social climate of the resort.
• Strong Project Management skills.
• Ability to multi-task and meet multiple deadlines.
• A strong eye for detail.
• Strong leadership skills to effectively manage and motivate the team and ensure the highest Team Member engagement levels.
• Self-starter, efficient with time management, technical skills and goal-oriented.
• Highly interactive, people friendly and a great team player.
• Possess strong commercial and financial acumen.
• Flexible with a 'can do' attitude.
• A thorough knowledge of resorts’ operating policies and standards would be expected. The incumbent will be the guardian of Standard Operating Procedures (SOPs).
• Excellent communication skills in both English and French languages.