Job purpose

The Executive pastry chef works under the direct supervision of Executive chef / F&B Director to assist in the day-to-day operations of a bakery or pastry kitchen. The Executive pastry chef will collaborate with the head baker on daily tasks and schedules.

Duties and responsibilities

Monitor and Oversee Financial Management of the Department

  • Strategic/Business Plan development, updating and monitoring;
  • Ensures development of annual budget and cost management, within the context of Food & Beverage-Kitchen operation.

Manage the Staff

  • Ensures appropriate staffing consistent with needs and within the constraints of the organization’s physical and financial resources;
  • Recruits, selects, orients and develops staff to meet standard performance;
  • Plans, organizes, directs, coordinates the Food & Beverage-Kitchen Operation’s work plan; assign projects and programmatic responsibilities; reviews and evaluates work methods and procedures; meets with staff to identify and resolves problems;
  • Encourages team building through regular informal meetings and an open door policy;
  • Makes recommendation promotion, disciplinary action and performance related pay for employees in the kitchen.

Develop, Plan and Deliver Programs and Services

  • Be responsible for delivering products of the highest quality in terms of freshness, taste, and consistency;
  • Be responsible for following all standardized procedures, safety regulations, and notifying the Executive Pastry Chef of any shortages or discrepancies in products or ingredients;
  • Instructs and trains bakery employees on the proper procedures and techniques for the creation of attractive, professional pastry item;
  • Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctional;
  • Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively;
  • Continually monitors business flow and in scheduling employees according to demand for bakeshop goods;
  • Relates to F&B Director / Executive Chef regarding customer complaints or disputes which subordinate employees are not able to settle;
  • Works with F&B Director / Executive Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service;
  • Keeps the F&B Director / Executive Chef informed of all pertinent information and any irregularities occurring in the bake shop operation;
  • Assists the F&B Director / Executive Chef in the establishment of department budgets and the adherence to budget guidelines;
  • Works to help reduce accident costs by maintaining a safe, hazard free bakery operation, ensuring that all accidents are immediately reported and accident reports completed;
  • Develop and researches new trends recipes and creates decorative cakes, statuaries and ornaments for special events, parties, and banquets;
  • Assists in other areas of the operation when required.

Qualifications

  • High School graduate or equivalent education required;
  • Minimum 10 years of experience in a high-volume/fine dining/banquet production Asian and Western, preferably in a 5 stars hotel / casino environment;
  • English language proficiency. Any other language(s) is a plus;
  • Extensive knowledge and experience in all aspects of the pastry and bakery operation.

Working conditions

This position may require extended working hours and may include evenings, weekends and public holidays.

Direct reports

Any person(s) nominated by management.

How to apply

Please submit CV, highlighting job position to careers@nagaworld.com

Talent Acquisition – Human Resources Department
NagaWorld® Limited
Samdech Techo Hun Sen Park, Phnom Penh, Kingdom of Cambodia.

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