Pastry Chef

Job overview
Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.  Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Inter Continental Hotels Group and the brand ethos.       
At voco Panchkula we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too.

Duties and responsibilities

Financial returns:


*  Works with superior in the preparation and management of the department’s budget.

Duties include:
+ Assists in co-ordinating the preparation of the departmental annual budget
+ Controls and monitors departmental costs on an ongoing basis to ensure performance against budget



* Controls and analyzes, on an on-going basis, the level of the   Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.

People:


* Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

Duties include:
+ Assists in planning for future staffing needs
+ Assists in recruiting in line with company guidelines
+ Prepares and administers detailed induction program for new staff
+ Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
+ Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
+ Provides input for probation and formal performance appraisal discussions in line with company guidelines
+ Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
+ Regularly communicates with staff and maintains good relations

Guest experience:


* Prepares and present baked pastries including the preparation of:
+ Baked pastries
+ Handling and storage of commodities
+ Chou pastry dishes
+ Bake and fill a variety of sweet pate dishes
+ Savoury products from chou short and puff


* Prepares and present yeast raised pastries including the preparation of:
+ Croissants
+ Brioche
+ Kuchen
+ Danish pastries
+ Savarins and babas


* Prepare and present afternoon tea items including:
+ Those suitable to be served for afternoon tea in a hotel
+ Flans and pies


* Prepare and present desserts including:
+ Frozen desserts
+ Hot desserts
+ Cold desserts
+ Specialty desserts


* Prepare and present gateaux, tortes and cakes including:
+ Traditional gateaux, tortes and cakes
+ Finish and decorate them
+ Prepare for ser...