Pastry Team Lead

6 days ago

London, Greater London, United Kingdom AccorHotel Full time
Pastry Commis Chef

An exciting opportunity has arisen for a skilled Pastry Commis Chef to join the AccorHotel's luxury culinary team at Raffles London at the OWO.

The role reports directly into the Executive Pastry Chef and supports the Chef de Partie/Sous Chef on a section of the daily business, ensuring high standards of hygiene, food, and service quality are consistently delivered.

The successful candidate will work as part of a cohesive team in the pastry department, responsible for the quality production and service of pastries, desserts, and bakery items across all hotel outlets, including restaurants, events, private dining, and canteen areas.

Job Description Overview:
  • Section Support: Assist the CDP in managing a section of the daily business.
  • Quality Standards: Maintain high standards of hygiene, food, and service quality.
  • Teamwork: Work collaboratively with the pastry team to achieve business objectives.
Responsibilities:
  1. Stock Management: Maintain accurate stock levels and monitor production to meet business demands.
  2. Sustainability Initiatives: Implement environmentally friendly practices to reduce waste.
  3. Cost Control: Contribute to effective cost management with a focus on reducing waste.
  4. Rota Planning: Work on a rota basis based on hotel outlet and event hours of operation.
  5. Policy Adherence: Familiarize yourself with and advise employees on company policies and procedures.
  6. Service Delivery: Participate in service in all kitchen outlets as business demands.
  7. Overtime Coordination: Communicate with supervisors regarding overtime requirements.
  8. Team Development: Coach and support team members to enhance performance.
  9. Effective Communication: Engage positively with supervisors, HODs, chefs, and supporting departments to ensure operational needs are met.
  10. Equipment Maintenance: Ensure correct storage and labeling of food stuffs, equipment, and dry goods in all kitchen areas.
  11. Product Receipt: Receive daily products ensuring correct stock rotation and storage of food and kitchen items.
  12. Cleanliness and Safety: Monitor cleanliness, working condition, and safety of all equipment used in the kitchen. Take corrective action when necessary.
  13. Maintenance Procedures: Maintain equipment through proper channels.
Requirements:
  • Leadership Qualities: Demonstrate excellent leadership skills that foster a positive kitchen culture.
  • Experience: Possess previous relevant experience as Demi Chef de Partie in a luxury/Michelin star/5 star environment.
  • Creative Approach: Showcase a creative approach to producing high-quality food.
  • Availability: Ability and availability to work all shift patterns in a 7-day, 24-hour operation including weekends, evenings, early mornings, holidays, and overnight shifts.

Compensation Package: Estimated salary range: £35,000 - £45,000 per annum.

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