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Your role will be responsible for leading and managing the pastry kitchen operations within the Novotel Jaipur Convention Centre. You are responsible for ensuring all food is produced and served in line with the Novotel standard of excellence whilst adhering to health and safety legislation. Responsible for creating, costing and developing seasonal and on trend pastry menus for all Novotel Jaipur Convention Centre outlets. You will work in close contact with all food and beverage outlet teams to ensure smooth and consistent service and the ability to pre-empt and deliver a luxurious and high-quality level of service whilst managing time and service targets. Giving training and mentorship to junior heartist assisting with training and development.

Responsibilities

Operation

• Creating developing and updating department standards, ensuring steps of service, recipe standards and cost control measures are met and adhered to.
• Ensuring the kitchen team is fully engaged with our values and kitchen culture.
• Maintaining and running of the pastry kitchen, taking responsibility for all production and service.
• Training, and managing all members of pastry kitchen team, setting targets, developing skills and undertaking regular one on ones and appraisals.
• Detailed and precise communication with staff and guests in a friendly and professional manner.
• Work closely with the front of house and beverage teams.
• Maintain stock control, ensuring that stock levels are in line with company requirements.
• Taking the lead in development of dishes for all outlets, maintaining standards, through regular menu engineering maximize potential of Kitchen sales.
• Collating recipes for new dishes, involved in cost control and implementation of seasonal menus.
• Maintaining discipline in the department whilst setting an example and mentoring junior staff. Monitoring training of all members of kitchen staff and assessing progress.
• Involvement in projects for benefit of the hotel advancement and promotion.
• Ensuring correct storage and labelling of food stuffs, equipment, and dry goods in all kitchen areas by people responsible
• Ensuring correct stock rotation of food and ordering food goods from suppliers.
• Checking and ordering of equipment via correct channels.
• Report the need for maintenance of equipment via correct channels.
• Additional responsibilities in absence of line manager or senior employee.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

Leadership

• To be a hands-on leader and mentor for your team and the wider hotel.
• To manage and take responsibilities for the coaching and development of the kitchen team, including conducting regular one-to-ones and annual appraisals.
• To attend and represent the department at management meetings etc as required.
• To support the team and assist with trouble shooting and resolving client and guest challenges as needed.
• To strive for high standards across the department and to suggest and implement improvements where needed.
• Ensuring composure under pressure and providing leadership and guidance to the Team when required.
• Actively encouraging and promoting employees to be creative and innovative, whilst recognising them for their contributions to the success of the operation.