Inventory Management: Monitor stock levels, handle raw or cold foods, and reorder supplies to ensure operational efficiency.
Quality & Safety Control: Enforce hygiene, health, and safety standards. Maintain a sanitized workspace and ensure all food is stored properly to prevent waste.
Experience: Typically 5-8 years of experience working in a commercial, fast-paced kitchen environment.
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You're endlessly curious about people, brands and culture. You naturally ask "why", connect the dots and enjoy understanding what drives behaviour, shapes perceptions and influences decisions.
You build relationships naturally. You juggle priorities, follow through on your commitments and earn the trust of colleagues, clients and partners alike. Dependable is your middle name.
When plans change, you stay calm, adapt quickly and focus on solutions. You welcome feedback, see challenges as opportunities to grow, and bring curiosity, resilience and a genuine desire to keep learning every day.
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You're endlessly curious about people, brands and culture. You naturally ask "why", connect the dots and enjoy understanding what drives behaviour, shapes perceptions and influences decisions.
You build relationships naturally. You juggle priorities, follow through on your commitments and earn the trust of colleagues, clients and partners alike. Dependable is your middle name.
When plans change, you stay calm, adapt quickly and focus on solutions. You welcome feedback, see challenges as opportunities to grow, and bring curiosity, resilience and a genuine desire to keep learning every day.
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Monitor financial performance: Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
Ensure operational efficiency: Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
Inspire and develop the team: Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
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• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Superior in compiling the annual marketing plans and budgets.
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Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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