Company DescriptionRaffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.
Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.Job Description Position: Pastry Chef Department: Culinary Reports to: Executive Chef __ PURPOSE OF POSITION To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. KEY ROLES & RESPONSIBILITIES Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleaguesLead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to restaurant functionsDevelop new dessert, pastry and bread productsMaintaining payroll costs and productivity within budgeted guidelinesTo assist in the recruitment and training of all new Pastry CooksBalance operational, administrative and colleague needsFollow outlet policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assigned PERSONAL ATTRIBUTESPhysically fitOral and written fluency in EnglishKnowledge of other languages and basic understanding of local language preferredMust have strong culinary experience (international preferred)Excellent leadership & supervisory skills with a “hands-on” approachPositive attitude and high energy levelMotivator & self starter; displays initiative & creativityTeam player and team builderFlexible & adaptable to different working locationsFinance knowledge EXPERIENCEMinimum 12 year experience in culinary field with at least 5 years’ experience in an International Class Hotel or high volume operations of a 5-star caliber QualificationsQUALIFICATIONSExtensive leadership experience in a Pastry department requiredDiploma or Certification in a Culinary discipline requiredWorking knowledge of sugar work/chocolate skills an assetComputer literate in Microsoft Window applications an assetStrong interpersonal and problem solving abilitiesHighly responsible & reliableAbility to work well under pressure in a fast paced environmentAbility to work cohesively as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all times
