Pastry Chef

Job Description

Description

Pastry Chef Park Hyatt Park Hyatt Toronto ON - TorontoCulinaryDepartment Head/ManagerFull-time Hourly Canadian Dollar (CAD) pay basis Req ID: TOR001291Apply Share Pastry Chef on LinkedIn Tweet Pastry Chef Share Pastry Chef on Facebook Share Pastry Chef via Email SummaryThe unmistakably sophisticated restaurants and bars atPark Hyatt hotels reflect the refined lifestyle that our guests enjoy. At park Hyatt Toronto our chefs and sommeliers interactdirectly with our guests, exchanging knowledge and sharing their creativeprocesses. Our Culinary team is passionate about creating menus that includemodern takes on culinary classics as well as original, chef-inspired creations tooffer our guests an uncommon dining experience—focused not only on the superbend result, but the craftsmanship and care that goes into it.The Chef de Cuisine will play an integral part in thesuccess of our restaurant, bar, events and room service. This role will assistthe Executive Chef in exceeding the planned objectives for outlet concept, menucreation, profit, guest satisfaction and colleague engagement. The successful candidate will be someone who is creative andartistic with ingredients showcasing their love for cooking. As aleadership role in the Culinary Department this position will report directlyto the Executive Chef.The ideal Chef de Cuisine willaccomplish this through engagement of the following duties: Assist the Executive Chefin ensuring success and profitability of our outletsMaintain brand andquality standards in the outlets with presence during peak times of operationFrequently taste foodand beverage offerings in the outlets to ensure qualityTeach, coach and inspirecolleagues to be betterMust follow strictsafety and hygiene protocols and ensure that the culinary team adheres to all.Act as a senior leaderby developing and assuming key management responsibilitiesRecruits, selects,motivates and develops culinary colleagues through the operational, financialand administrative functions creating a multi skilled culinary teamWill be the liaisonbetween all dining room operations and culinary team.Supervise thepreparation and cooking of itemsDevelop and implement acreative menu fitting our restaurant conceptPlan, coordinate andimplement special events and holiday functionsAdministrativemanagement through scheduling, payroll, evaluations, ordering and cost controlLead and coach the teamtowards exceptional guest service and colleague satisfaction resultsParticipate in marketingevents as directed by Executive Chef QualificationsExperience with training and coaching a culinaryteamPossess strong leadership, relationship andcommunication skillsIn – depth knowledge of kitchen operationsProven culinary skills and knowledge requiredProficient in general computer knowledge Basic financial skills required Ability to execute a quality productconsistently in a fast paced environmentTrue desire to exceed guest expectationsCulinary education and or on the job training,independent restaurant experience is preferredApply
 
 
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