Pastry Chef

• Participates in the development of the hotel’s business strategies
  
•  Helps the Exec. Chef to develops and implement strategies for all hotel kitchen and support achievement of the hotel’s goals
  
•  Monitors status regularly and adjusts strategies as appropriate
  
•  Develops and implements strategies for hotel’s banquet, kitchen and food operations that support achievement of the hotel’s goals
  
•  Develops and implements menu and dining strategies which are aligned with the hotel’s targeted market position
  
•  Keeps current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
  
•  Researches customer preferences and develops a menu which incorporates local foods and flavours in a upper upscale dining experience
  
•  Seeks out sources for fresh food; monitors all produce and meat for freshness
  
•  Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients
  
•  Maintains product consistency by conducting inspections of seasonings, portion and appearance
  
•  Creates recipes for all the items served
  
•  Coordinates service with restaurant and banquet operations
  

Manages the kitchen operation

•  Monitors actual versus budgeted expenses
  
•  Recommends menu pricing
  
•  Oversees the inventory, purchasing and disbursement of all supplies
  
•  Ensures that proper sanitation practices and documentation are followed
  
•  Schedules staff based upon forecasted volumes
  
•  Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.
  

Supports Food & Beverage Outlets

•  Works closely with Restaurant Manager to ensure success of Restaurant
  
•  Manages Food & Beverage Outlets as needed
  
•  Assists in training restaurant kitchen staff
  
•  Develops and implements strategies and practices which support employee engagement
  
•  Recruits and selects qualified candidates
  
•  Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
  
•  Communicates performance expectations and provides employees with on-going feedback
  
•  Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential
  
•  Drives employee engagement through the creation and implementation of departmental action plans
  
•  Leads staff meetings
  
•  Communicates and reinforces the vision for Yes I Can! service to employees
  
•  Ensures that employees provide “Yes I Can!” genuine hospitality and teamwork on an ongoing basis
  
•  Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services
  
•  Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork
  

Adheres to hotel policies and procedures

•  Attends work on time as scheduled
  
•  Follows hotel grooming and hygiene standards
  
•  Minimises safety hazards by following all safety rules and procedures
  
•  Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
  
•  Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
  
•  Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
  

• At all-time projects a favourable image of the Radisson Hotel Group Beliefs to the public

• Working in a dynamic, professional environment with many opportunities for career development

•  Minimum of five years’ progressive hotel & banquet and Restaurant kitchen experience, four years as sous chef preferable
  
•  Previous supervisory experience required
  
• Minimum 2-year culinary degree required, three – four-year degree preferred
  
•  Able to resolve conflicts with guests, supervisor and employees
  
•  Able to collaborate effectively with other hotel employees and managers to ensure teamwork
  
•  Excellent multitasking skills
  
•  Basic computer skills required
  
•  Extensive knowledge of menu development, knowledge of both international and domestic dishes