Executive Pastry Chef Job at Four Seasons (Seoul)

Job Responsibility

Is responsible for the designing, executing, and operating the desert offering of all the outlets
Provide final authorization for development of and changes to menu items
Participate in execution of key Marketing, PR, and Social Media Campaigns
Create the best team and structure for the kitchen operations
Select products and vendors
Set expense lines for kitchen products
Manages and supervises the pastry in accordance with FS core and culture standards and local operating criteria at all times
Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen's cold food production area to ensure that established cultural and core standards are met
Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizes creative menu planning to minimizing waste
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Takes an active role to meet the outlet financial goals
Ensures that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Maintains control systems, which will assure quality and portion consistency, monitors food shipments to ensure they meet established purchasing specifications as well and fosters an awareness of the importance of food preparation and quality
Communicates with employees and managers to ensure operational needs are met
Coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods
Has the ability to practice and demonstrate excellent technical kitchen skills
Assists in leading the execution of special culinary events
Informs and keeps the Executive Chef up to date on problems and irregularities and recommends courses of action
Has a great culinary skills, good business acumen, a strong work ethic and people-management and facilitation skills
Ensures high standards of personal presentation and grooming
Attends regular operational meetings to ensure effective coordination and cooperation between departments
Has the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Maintains knowledge of competition and industry trends
Provides knowledge and skill training to team both on the job and classroom training
Anticipates the needs of guests, respond accordingly to guest inquiries or problems, and recognizes regular guests by name and utilize the guest's name consistently
Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
Supports the entire Food and Beverage operation, including working in other areas if necessary
Forecasts workloads and arranges work schedules for the team to adequately cover all shifts
Provides for coverage in case of employee absence and adjust staffing as necessary to meet business demands
Observes physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
Communicates with guests and employees using a positive and clear speaking voice
Listens to understand requests, responds with appropriate actions, and provides accurate information
Complies with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Works harmoniously and professionally with co-workers and supervisors

Requirements

Five to seven years of previous experience in multiple culinary/food & beverage department head positions
College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
Is a good 'judge' of people, quickly understands the environment and coaches other to improve long-term outcomes
Has good business acumen, a strong work ethic and people-management and facilitation skills
Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
Has the ability to operate computer equipment and other food & beverage computer systems
Is proactive, hands-on and able to operate autonomously
Requires reading, writing and oral proficiency in the English language
Has a positive attitude with a generous and uplifting team approach
Has the ability to anticipate and prioritize the needs of the guest proactively
Is energetic and has a professional approach to his/her craft
Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays

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Executive Pastry Chef

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