Head Pastry Chef - Food Production

Company Description

The Taj Mahal Palace, Mumbai, a symbol of luxury and heritage since 1903, is a world-renowned icon in the heart of India&aposs hospitality industry. With its unmatched legacy and commitment to excellence, we offer exciting career opportunities to those who aspire to create unforgettable guest experiences. Join us and be a part of history!

PURPOSE

The position is responsible for overseeing the departments&apos functioning with strong leadership & attention to detail while elevating and sustaining the competitive edge; to provide high quality and consistent bakery and confectionary products in given budgets to increase guest satisfaction within the limits of brand, hygiene standards and budgets.

The Pastry Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands target customer, resulting in creating iconic and profitable restaurants.

KEY REQUIREMENTS

Work Experience

10-12 years

Functional Competencies

Budgeting & Forecasting

Cost & Waste Management

Knowledge of HR, Training, Sustainability

Knowledge on Bakery and Confectionary

Internal Software Knowledge

Written & Verbal Communication

Guest Feedback System

Computer Skills

Equipment Knowledge & Management

Safety & Hygiene Practices

AREAS OF RESPONSIBILITY

Strategy Development and Planning

*Familiarizes with the hotel annual business strategy.

*Follows departmental goals and strategies and ensure alignment with the hotel business strategy.

*Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market.

Financials & Resource Management

*Reviews financial reports and statements to determine how the restaurants/patisserie are performing against budget.

*Plans expenses against forecasted revenues so as to ensure that the departmental EBITDA percentage is achieved on a monthly basis.

*Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.

*Monitors the procurement of various items based on stock levels and usage in the kitchens.

*Follows the set standards with regards to wastage, spoilage records, consumption record of all the restaurants.

*Monitors the quality of raw materials and ensure indents are in line with the food cost budgets of the restaurant.

*Assists the ExecutiveChef in menu engineering of the restaurant and follows the menu pricing based on the same.

*Sources best products constantly and aims to improve quality by developing purchase specifications for products.

Process

*Conducts regular departmental staff meetings to ensure an effective two-way communication process is followed.

*C-oordinates with Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required.

*Monitors daily operations, evaluate the days&apos confirmed and anticipated business and evaluate previous days&apos revenue and TrustYou Scores and share with the team members.

*Monitors the stewarding activities in the kitchen.

*Ensures quality consistency of mise-en-place and finished bakery products and ensures team members are assigned to carry out tasks as per standard recipe.

*Ensure standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.

*Develops relevant buffet displays or set ups are done as per operational needs.

*Ensures short supplies and non available ingredients are procured by the Materials Department.

*Ensures creativity levels are high in the bakery and products are done as per competition.

*Standardize confectionery and bakery props across the restaurant to enhance the ambience of the venue.