[ref. d38742020] Restaurant Manager (Fine Dining) & Pastry Chef

Restaurant Manager (Rockwell & C5)

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations
• Manage restaurant's good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Implement policies and protocols that will maintain future restaurant operations

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Strong leadership, motivational and people skills

Bachelor's degree in Hospitality Management, Business Administration or related field required; formal culinary training highly desired

************************************************************************************Pastry Chef (Tagaytay)

Reports To: Executive Chef

Job Summary:

The Pastry Chef manages the pastry section, ensures adherence to food safety and hygiene regulations, and contributes to the overall success of the culinary team.

Key Responsibilities:

Menu Development & Innovation:

• Develop and create new and innovative dessert and pastry items, incorporating seasonal ingredients and current trends.
• Regularly update and refine existing pastry menus for various outlets (restaurant, banquets, room service, retail).
• Collaborate with the Executive Chef to ensure pastry offerings complement the overall culinary theme and vision.
• Costing of recipes and menu items to ensure profitability.
• Production & Preparation:
• Oversee and actively participate in the daily production of all pastries, desserts, breads, cakes, chocolates, and other baked goods.
• Ensure all products are prepared to the highest standards of quality, consistency, and presentation.
• Manage and control inventory of pastry ingredients, ensuring proper storage, rotation, and minimizing waste.
• Proficient in various pastry techniques including but not limited to: baking, decorating, chocolate tempering, sugar work, dough preparation, and plating.

Kitchen Management & Leadership:

• Supervise, train, and mentor pastry staff (pastry cooks, bakers, assistants), fostering a positive and productive work environment.
• Schedule pastry staff effectively to ensure adequate coverage and smooth operations.
• Maintain a clean, organized, and efficient pastry section, adhering to all health and safety regulations.
• Conduct regular quality control checks on all pastry items.
• Troubleshoot and resolve any issues that may arise in the pastry kitchen.

Hygiene & Safety:

• Ensure strict adherence to all food safety and hygiene standards (HACCP principles, local health codes) within the pastry department.
• Maintain cleanliness and proper sanitation of all equipment, workstations, and storage areas.
• Monitor and manage temperature controls for ingredients and finished products.

Collaboration & Communication:

• Communicate effectively with the Executive Chef and other kitchen departments to ensure seamless service.
• Participate in kitchen meetings and contribute to overall culinary planning.
• Address and resolve customer feedback related to pastry items.

Equipment Maintenance:

• Ensure proper use and maintenance of all pastry equipment (ovens, mixers, proofers, ice cream machines, etc.).
• Report any equipment malfunctions or necessary repairs.

Qualifications:

• Culinary degree or equivalent professional pastry arts certification is highly preferred.
• Minimum of 5 years of progressive experience in a professional pastry kitchen, with at least 5 years in a supervisory or Pastry Chef role. (e.g., 5-7 years, with 2-3 years in supervisory)
• Experience in a hotel and restaurant environment of similar scale and reputation.
• Extensive knowledge of classical and contemporary pastry techniques, ingredients, and equipment.
• Proven creativity and artistic ability in pastry design and presentation.
• Strong leadership, management, and training skills.
• Excellent organizational and time management abilities.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and interpersonal skills.
• Knowledge of food costing and inventory control.
• Proficiency in maintaining high standards of cleanliness and hygiene.

Working Conditions:

• May involve irregular hours, including evenings, weekends, and holidays.
• Requires standing, walking, bending, lifting, and repetitive motions