At Crowne Plaza®, we want our guests to feel able to do their best, achieve their goals and be recognized for their success. We’re Making Business Travel Work by Bringing Humanity to Business Travel. We challenge the old world of business that’s overly formal, rigid and where guests feel like a room number not a person. We embrace the new world of business with caring and flexibility – through hotel colleagues who Dare to Connect!
Dare to Connect is how we describe the Service Style at Crowne Plaza hotels. It shows we’re thinking and acting differently. We’re connecting with guests – and each other – in a more personal way. We’re showing our personalities (and sharing a little of ourselves) and learning more about the other person… as a person, not as a room number or a co-worker. When we Dare to Connect, it means we:
Dare to Make the First Move… we are proactive and positive… we are the first to greet and say hello, and the first to take action and help our guests.
Adapt to the Moment… we might not be mind readers, but we can read our guest’s moods and needs and then change our pace, tone and take action so we can help a guest when they need it.
Relate to Business Needs… we know that Modern Business Travelers need to be productive, so we make sure we prioritize the right things that help our guests do what’s important.
Enable Quality Downtime… we know our guests want more from their trip than just business, so we make an effort to get to know them and give them recommendations that help them make the most out of their free time.
Your day to day
Manage all aspects of the Pastry Kitchen. Supervise the preparation, baking and finishing of desserts, breads and baked goods in accordance with departmental quality standards.
Duties and Responsibilities
Develop, test, and cost out new recipes and menu items for the Pastry Shop/Bakery. Maintain updated and accurate recipes and costing of all products prepared for the Pastry Shop/Bakery, and for all outside orders.
Check and control pastry items before they are received by the stores (flour, sugar, jam, chocolate, etc.) making sure that they are within that accepted minimum/maximum par stock. Dispense pastry only against valid requisitions and orders.
Interact with outside contacts:
Guests – to ensure their total satisfaction
Vendors – to order supplies and equipment and ensure best prices and quality
Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
Supervise day-to-day activities of the Pastry Kitchen, communicate objectives, and assign/schedule work. Communicate and enforce policies and procedures.
Oversee and participate in the preparation of, and check and approve, all cakes, cookies, desserts, ice creams and other food items prepared in the pastry shop and bakery. Ensure that all desserts are prepared in an attractive and appetizing manner.
Regularly inspect the quality and quantity of pastry, croissants, breads and other bakery goods for the buffets and for all outside orders.
Check daily function sheets and prepare items accordingly.
Ensure the proper handling, cleanliness and maintenance of the working area (including marble, ice cream machine and cold room, etc.). Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
May serve as Manager on Duty or assist with other duties as assigned which includes but is not limited to producing centerpieces for banquets and buffets, setting and presentation of lunch and dinner trollies, etc.
This is a specialized, professional level chef position. Primary duty is professional chef work and managing the Pastry Kitchen.
What we need from you
QUALIFICATIONS AND REQUIREMENTS
Minimum: Completion of a degree or certificate in culinary arts, plus 5+ years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
This job requires ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with kitchen staff, subordinates, and guests that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Problem solving, reasoning,
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