Company DescriptionWhy work for Accor? We are much more than a global leader. We welcome you as you are and you can find a job and a brand that matches your personality. We support you to grow and learn every day, making sure that work gives purpose to your life, so that during your journey with us, you can continue to explore the limitless possibilities of Accor. By joining Accor, every chapter of your story is yours to write and together we can imagine the hospitality of tomorrow. Discover the life that awaits you at Accor, visithttps://careers.accor.com/ . Do what you love, take care of the world, dare to challenge the status quo! #BELIMITLESS. Job DescriptionResponsibilities Design and develop innovative pastry menus in line with the hotel's culinary standards and guest preferences. Supervise the production of pastries, desserts, and baked goods to ensure consistent quality, taste, and presentation. Lead and manage a team of pastry chefs and bakers, providing guidance, training, and motivation for optimal performance. Monitor pastry ingredient inventory levels, placing orders as needed to maintain stock levels while minimizing waste. Implement quality control measures to uphold excellence standards in pastry production, including taste testing and visual inspections. Ensure compliance with food safety and sanitation regulations, as well as internal policies and procedures. Stay updated on industry trends and innovations in pastry techniques, ingredients, and presentation styles, and incorporate them into menu development as appropriate. Foster a guest-centric approach to pastry production, soliciting feedback, and making adjustments for guest satisfaction. This role demands strategic thinking, strong leadership, and a focus on delivering exceptional guest experiences while maximizing revenue and profitability. Leading the Discipline Teams : Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviours. Ensures and maintains the productivity level of employees. Supervises pastry preparation shift operations. Communicates performance expectations in accordance with job descriptions for each position. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results. Leads shifts while personally preparing food items and executing requests based on required specifications. Represents the property in media events as needed. Facilitates pastry classes for customers and the community. Ensuring Culinary Standards and Responsibilities are met: Develops, designs, or creates new ideas and items for pastry kitchen. Must be certified with HACCP Level 2 or 3. Oversees all aspects of pastry production, including recipe development, preparation, and presentation. Ensures consistency and quality in all pastry items produced. Follows proper handling and right temperature of all food products. Collaborates with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings. Adheres to health and safety regulations and maintains cleanliness in the pastry kitchen. Develops and implements cost-effective strategies to maximize profitability while maintaining quality standards. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavour. Ensures employees maintain required food handling and sanitation certifications. Ensures compliance with all applicable laws and regulations. Assists the Director of Culinary with menu development associated with pastry. Operates and maintains all department equipment and reports malfunctions. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service: Monitors and provides service behaviours that are above and beyond for customer satisfaction. Provides exceptional customer service and accommodates special dietary needs or requests. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Maintaining Culinary Goals : Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. Supports procedures for food and beverage portion and waste controls. Purchases appropriate supplies and manage inventories according to budget. Trains employees in safety procedures. Managing and Conducting Human Resource Activities: Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Ensures property policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Uses all available on the job training tools for employees. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. QualificationsHigh school diploma or GED; 8 years' experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years' experience in culinary, food and beverage, or related professional area.#J-18808-Ljbffr