Demonstrate full ownership of the Pastry operation by overseeing menu design, presentation, quality, cost control, labour management, training, and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision, intelligent rostering, stock management, and waste reduction to achieve food and labour cost targets.
Contribute to menu development, recipe creation, costing, and compliance with hotel standards, ensuring consistent quality, freshness, and innovation. Maintain food safety, EMS standards, and support the SMOC Food Philosophy.
Lead team development through appraisals, training, effective use of systems (INES, SmartRecruiter, Performance Reviews, HumanForce), and foster a positive, collaborative work environment. Ensure clear communication across kitchen, stewarding, and front-of-house teams to deliver an exceptional guest experience, while proactively managing risks and operational requirements