• Staff planning according to occupancy level and business forecast. Controls the staff attendance of all pastry employees
• Attends the daily kitchen briefings
• Supervises all pastry staff to the best knowledge
• Ensures the highest standard of hygiene in the entire pastry section
• Personally responsible to train a replacement for his position
• Prepares all pastry products in accordance to given hotel standards and procedures
• Must be highly cost conscious and constantly involved in efficient pastry production and waste control
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform
• To be familiar with the emergency procedure of the hotel
• Coordinates closely with the Executive Pastry Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Pastry Chef immediately for out of stock items or none delivered food products
• Discusses with the Executive Pastry Chef and recommends menu price adjustments when necessary.
• Determines selling prices of unlisted food items
• Reports to Executive Pastry Chef all staff matters, recommends promotions, transfers and all staff related points
• Checks with maintenance that all kitchen equipment is functioning properly. Tries to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly)
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of the preparation or handling food.
• Works hands on in all aspects of his operation
• Conducts daily briefing and de-briefing of staff members
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
• Manages time effectively by meeting deadlines on time
• Identifies and solves problems in a professional manner
• Has to be highly innovative.
• Participates in community projects or activities in order to promoting the hotel\'s image and cooperation to improve community relationship.
• Directs and supervises all Pastry activities to his direct subordinates
• Coordinates with other departments all F& B related activities within the hotel
• Interacts with clients, guests, government officials, suppliers, and other important individual in the community in promoting the hotel.
• The Pastry Chef is an active and enthusiastic team player and team leader. He must set a sample for all staff.

• Extended experience on kitchen field in hotel industries. Must have international kitchen and resort experience.
• Post graduate and / or Hotel Management School / Apprenticeship. Master degree preferred but not required.
• General skills: must have full knowledge of sanitation requirements in handling food, high level of creativity.
• Specialized knowledge in international cakes and pastries, sugar work, chocolate work, wedding and specialty cakes, up to market bakery products. Must be expert in his field. Must possess strong leadership quality, training techniques, proper communication and organizational skills.
• Technical skills: knows and understands the job description of all positions in his department, knows and understands policies relating to his department, supervises staff activities to maximize revenue and minimize costs.
• Language: required to have good English when it comes into understanding, speaking, and writing.
• Physical requirements: must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.

Mandarin Oriental