Service Manager - Pastry Chef (172605)

Full job description
Shangri-La Toronto

In conjunction with the Executive Chef and FB management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.

Primary Responsibilities:
Create, plan and implement top quality pastries, baked goods and dessert menus for bosk restaurant, Lobby Lounge, High Tea and Banquet Division with the Executive Chef.
Prepare culinary items to the highest standards of food production, quality, taste, presentation and hygiene.
Plan, conceptualize and execute product driven seasonal promotions with the Executive Chef.
Supervise the pastry colleagues to ensure quality of product, food cost and labor costs are controlled.
Guarantee daily ordering of pastry shop supplies.
Demonstrate creativity, attention to detail, personal commitment, and a genuine interest in teaching/training and learning.
Conduct colleague training and development
Uphold current knowledge of global pastry, baking trends and techniques.
Maintain cleanliness/sanitation of kitchen and prep areas in accordance with HACCP and SFSMS and professional grooming/personal hygiene standards.
With high integrity, ensure that guests experience the highest quality 5-Star culinary standards.
Interact with colleagues as internal customers, strategic partners in delivering Shangri-La hospitality from caring people according to brand service deliverables.
Maintain positive internal and external relationships, professional, friendly attitude towards guests and colleagues.
Actively demonstrate teamwork, safe work practices, open communication, accuracy in transactions, respect, sincerity, helpfulness, courtesy and humility.
As a true service Ambassador, meet service expectations proactively, promptly, professionally, with genuine care to attention and detail.
Undertake other ad hoc related responsibilities, as required.

The following is considered mandatory for this position:
Drive and passion – Passion for food, take personal pride in culinary profession and strive to exceed expectations for culinary excellence.
Technical competency - Demonstrated culinary competence, professional knowledge of cooking techniques, ingredients, procedures and presentation, use of kitchen tools and understanding of international fine dining, wine and service standards.
Customer service – People oriented with ability to put guest needs first and consider ‘internal customers’ (i.e. Servers) as strategic partners.
Communication – 100% fluency in verbal and written English.
Decision making – Able to prioritize, making prompt and reasonable decisions.
Problem solving – Adept at juggling multiple needs, calmly, respectfully, creatively and successfully resolve problems, as required.
Safety Focus – Demonstrate safe work practices.
Ethical conduct and responsibility – Fulfill responsibilities with the highest integrity, ethics and professionalism
Physical Requirements – Constant lifting, pushing and pulling as well as excessive walking, standing, reaching and bending.
Technology proficiency – Operate all departmental equipment.
Emotional maturity – Interact with others in a respectful manner, with demonstrated qualities of sincerity, helpfulness, courtesy and humility.

Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.

Other Requirements:
Minimum 5 years of culinary experience in a world-class hotel or high-end restaurant.
Minimum 2 years previous work experience in a similar capacity, ideally in a renowned upscale restaurant or luxury hotel brand.
Previous Shangri-La Hotels and Resorts experience an asset.
Flexibility in schedule and availability on weekdays, weekends and/or holidays is required.
Current Food Handler Certification required.
Must be eligible to work in Canada.
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