Executive Pastry Chef Lazio

Executive Pastry Chef
Roma
Lazio, Lazio

Job Number** 24055334

**Job Category** Food and Beverage & Culinary

**Location** The Rome EDITION, Salita di San Nicola da Tolentino 14, Rome, Rome, Italy VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?

** N

**Relocation?

** N

**Position Type** Management

Change everything you thought you knew about hotels and working in one.

EDITION is an unexpected, refreshing collection of one-of-a-kind hotels.

The first truly global luxury lifestyle hotel brand.

EDITION delivers a delicate balancing act of polish with personality, perfectionism with individualism, and comfort with charisma.

The brand's approach and attitude to today's modern lifestyle emphasizes solid design, exceptional quality, originality and character, and modern service that is environmentally responsible.

EDITION caters to sophisticated guests looking for a unique experience that goes beyond what they would receive at a typical luxury hotel.

Therefore, to represent an EDITION hotel requires strength of character to deliver what the brand stands for and our guests expect.

From flawless execution and supremely satisfied guests to outstanding property performance, each EDITION employee plays a key role in driving results that showcase the brand promise.

EDITION is a brand that enchants our guests and employees alike.

What do we need to bring this to life?

Well, here are the details.

**JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.

Works to continually improve guest and employee satisfaction while maintaining the operating budget.

Leads development and training of team to improve results while maintaining standards.

Must ensure sanitation and food standards are achieved.

**CANDIDATE PROFILE

**Education and Experience

- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES

**Leading Pastry Culinary Team

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Supervises and manages employees.

Manages all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serves as a role model to demonstrate appropriate behaviors.

- Ensures and maintains the productivity level of employees.

- Ensures employees understand expectations and parameters.

- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

- Leads shifts while personally preparing food items and executing requests based on required specifications.

- Supervises and coordinates activities of cooks and workers engaged in food preparation.

**Ensuring Culinary Standards and Responsibilities are Met

- Recognizes superior quality products, presentations and flavor.

- Maintains food preparation handling and correct storage standards.

- Maintains purchasing, receiving and food storage standards.

- Supports procedures for food & beverage portion and waste controls.

- Follows proper handling and right temperature of all food products.

- Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

- Ensures compliance with all applicable laws and regulations.

- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

- Checks the quality of raw and cooked food products to ensure that standards are met.

- Assists in determining how food should be presented and creates decorative food displays.

**Ensuring Exceptional Customer Service

- Provides services that are above and beyond for customer satisfaction and retention.

- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

- Sets a positive example for guest relations.

- Empowers employees to provide excellent customer service.

- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

- Strives to improve service performance.

**Maintaining Culinary Goals

- Achieves and exceeds goals including performance goals, budget goals, team goal