Executive Pastry Chef Indefinido

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food and Beverage/Kitchen department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
Sustainability is at the core of everything we do at Six Senses. As Pastry Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
Operational Ownership
In this role, I will support the Executive Chef and assume responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards.
By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.
Purchasing practices will meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
Guidance is provided to relevant kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to resort management for improvements within the food operation.
Administration
Forecasting and reporting requirements for the role will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for food quality assessments and food cost control. Standard recipes are developed for all dishes, including food presentation photographs.
The required meetings and briefings are to be attended or conducted, as instructed by the Executive Chef.