Executive Pastry Chef

• Remains responsible for the food cost of the Pastry kitchen as well as kitchen operating supplies, kitchen energy costs and kitchen utensils
• Maintains clear communications with the Executive Chef, including all relative internal communications, and relays all guest comments both positive and negative
• Manages the kitchen team to produce consistently high-quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards
• Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, shares knowledge and upholds all culinary & hotel standards
• Assists the Executive Chef and Director, Food & Beverage Operations with the preparation of the annual operating budget for areas covered/assigned
• Shares the responsibility with the Executive Chefs and Director, Food & Beverage Operations for maximizing departmental revenue and profit
• Monitors and maintains all kitchen operational costs including labor and food costs to ensure financial objectives are met
• Trains and develops the team, as a primary objective, openly shares knowledge, promotes career growth and opportunity
• Communicates effectively by collecting information from appropriate sources and considers audience when delivering information
• Networks to build relationships for organization’s benefit
• Identifies, analyses, and solves problems via solutions and results-focused management
• Provides guidance and support to team and colleagues
• Manages poor performance, conflict, and difficult situations to achieve results acceptable to participants, the organization and legislation
• Maximizes employee productivity and achieves optimum staffing levels to minimize payroll costs
• Shares all relevant information with staff, maintains confidentiality where required
• Drives the business together with the Restaurant Managers to increase revenue.
• Attends meetings, as required, and needed
• Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management
• Monitors cleanliness and hygiene of all areas of responsibility with the stewarding department and leads HACCP program together with Hygiene Office
• Adheres to all Company policies and procedures

• Food Cost according to budget
• Staff Retention and Development
• Hygiene Standards are met

• Minimum 10 years professional culinary experience with 7 years of Management and Leadership roles in a five-star hotels and resorts
• Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition for at least three different cuisines
• Experience in a high-volume operation, working with international teams
• Menu creation and implementation on international five-star hotel resort
• Experience in hotel/resort and restaurant pre-opening and/or renovations would be considered as an advantage

• Culinary diploma from an accredited school
• Food Safety training / certificates (ISO22000 preferred)
• Additional management qualifications or training is an advantage

• Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
• Strong administration skills
• Possesses good communication and inter-personal skills
• Must understand the difference between management and leadership, and be able to apply both
• Good understanding of Microsoft applications, including Word, Excel and Outlook
• Fully knowledgeable and experienced with forecasting, budgeting, labour management, and purchasing
• Good understanding of food cost, how to calculate and manage
• Good understanding of menu engineering, how to read, action and apply to menu writing
• Quality management and quality control
• Must have relevant written/spoken language ability (multiple languages an advantage), with advance level of English (written and spoken)
• Ability to demonstrate understanding of one’s own strength and weakness, and be capable of assessing the same in others

• Displays a high commitment to delivering results
• Leads others to achieve business objectives
• Communicates effectively
• Achieves agreed objectives and accepts accountability for results
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable

Melco Resorts & Entertainment