Executive Pastry Chef 5 Hotel

We are seeking an Executive Pastry Chef to join our pre-opening team at a new luxury resort located on the southwest coast of the Peloponnese in Greece. The resort will be situated in a stunning and unspoiled Mediterranean landscape and will be a part of the sustainable resort destination of Costa Navarino, which already includes three other resorts. The resort will feature 99 guest rooms, including 48 pool villas, all of which offer outdoor terraces and sea views, as well as five restaurants and bars.

The resort will offer barefoot luxury and position itself as an exclusive hideaway for guests looking to experience the art of living. The resort plans to differentiate itself from other resorts by providing flawless execution paired with bespoke experiences tailored for each guest. Our exceptional staff will aim to delight and satisfy every guest with our legendary quality services, which emphasize a sense of place mixed with our Oriental heritage.

As the Executive Pastry Chef, you will be responsible for the proper running of the pastry and bakery department, including restaurants, lounges, cake-shops, retail, and outside catering. You will ensure that agreed quality, hygiene, and other standards are maintained or surpassed at all times by your subordinates. The Executive Pastry Chef will report directly to the Executive Chef or Executive Sous Chef in the absence of the Executive Chef. The positions of Assistant Pastry Chef and Chief Baker will report to the Pastry Chef.

Requirements

The Executive Pastry Chef will be responsible for:

Ensuring smooth running of pastry operations and maintain standards within budget and outlet areas.
Technical knowledge and job skills training including effective use of provided materials.
Creativity and innovation, striving for continuous improvement.
Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department.
Research, and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes. Be aware of new trends and keep abreast with any changes in the market.
Plan in conjunction with the Executive Chef and the Director of Food & Beverages on activities, promotions, menu implementations according to the annual marketing plans.
Check at all times on the quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the preordained portion size, and that all staff follow the proper procedure and recipes.
Upgrade constantly any decoration or show pieces provided on buffets, cake counter or others to achieve the most efficient merchandising possible. Must always be on the look out to improve the general production as a whole.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Assist the Executive Chef in compiling the annual marketing plans and budgets.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
Plan co-ordinate and supervise all menu implementations in a timely manner.
Assist in the preparation and control of daily and weekly market lists.
Create and develop new dishes and recipes by keeping up with the latest market trends.
Constantly strive to improve kitchen operating procedures.
Propose and initiate when approved, new services and products for our guests.
To participate in local community pastry demonstrations, exhibitions and competitions as required
Support the Executive Chef for maintaining the agreed food cost ensuring quality of product
Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
Be fully responsible for the labour budget of the kitchen department.
Be responsible for and accountable for the departmental operating budget
Handle customer comments and complaints and take swift corrective action after consultation with the Executive Chef.
Relate guests' comments, positive or negative, to the Executive Chef or the Director of F&B and take proper actions.

What are we looking for?

Globally recognized culinary qualification and previous relevant experience in leading pastry kitchens
Technical knowledge and job skills training including effective use of the provided materials
Menu planning and recipes knowledge
Cost control awareness and ability to keep to budgets
Good kitchen organization experience
Local and international food and beverage awareness
AVAILABLE TO START ASAP
Seasonal or Permanent position throughout the Group

Benefits

Salary: 39,100 EURO/NET per year 

ICP (Incentive Compensation Plan): 15%

Starting date: the soonest possible

Accommodation : Provided by the company

Relocation: Air tickets covered and cost of relocation up to (about 1,000€ cost)

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