Six Senses Vision & Values - Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host’s duty.
- Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation.
Specific - Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the resort is represented.
- Attends meetings and training as required by supervisors.
- Ensures that all activities are carried out honestly, ethically, and within the parameters of local law.
General - Directs and controls all subordinate pastry staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
- Insures that all pastry production equipment is functioning properly and preventative maintenance is properly scheduled as well as routine maintenance and repairs are carried out efficiently.
- Co-ordinates with Executive Chef in ensuring that pastry operations function efficiently and on time, and production quantities are met
- Prepares duty rosters as directed.
- Monitors the consistency of preparation and presentation of all pastry production areas to ensure that they conform to the requisite standards.
- Liaises with Executive Chef regarding purchasing and supplies to ensure that all food items ordered are of the appropriate quality.
- Assists in the implementation of the annual promotion plan and menu change cycle.
- Helps to ensure that an accurate and up-to-date recipe book is maintained
- Assists in menu planning as directed
- Assists in maintaining standards of hygiene and cleanliness in all pastry kitchen and related areas.
- Assists in the controlling and monitoring of all kitchen expenses.
- Prepares and submits reports as directed by supervisors.
- Conduct frequent checks ensuring mise-en-place, production procedures, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary.
- Assists in the selection, training and evaluation of pasty hosts.
- Coaches, counsels, disciplines and develops pastry hosts.
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