Company Description
Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.
Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.
Job Description
We are seeking an experienced and visionary Executive Pastry Chef to lead our pastry operations in Udaipur, India. In this pivotal leadership role, you will oversee all aspects of pastry production, ensuring exceptional culinary excellence, operational efficiency, and a collaborative team environment. You will be responsible for strategic planning, quality assurance, cost management, and the professional development of your pastry team while maintaining the highest standards of food safety and customer satisfaction.
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Oversee all pastry operations and production activities, ensuring consistent adherence to company standards, recipes, and presentation guidelines
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Develop and implement innovative pastry menus and specialty dessert offerings that align with organizational goals and customer preferences
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Manage inventory effectively, including stock rotation and procurement procedures, to optimize resource utilization and minimize food wastage
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Monitor operational efficiency and analyze cost structures to enhance profitability while maintaining product quality
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Conduct regular equipment inspections and maintenance checks to ensure operational readiness and compliance with food safety regulations
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Create and manage work schedules for permanent, casual, and agency staff, delegating responsibilities appropriately and ensuring all deadlines are met
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Collaborate with restaurant management and front-of-house teams to facilitate seamless service delivery and maintain organizational standards
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Supervise food presentation and plating standards to ensure full compliance with established guidelines and company specifications
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Develop, maintain, and update comprehensive recipe documentation and operational manuals to ensure current and accurate information
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Implement and monitor rigorous HACCP procedures, maintaining detailed documentation and records throughout all operations
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Evaluate and identify opportunities for continuous improvement in product quality, service delivery, and operational systems
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Conduct performance evaluations for team members, providing constructive feedback, motivation, and support to enhance professional development
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Coordinate with training management to facilitate staff induction, departmental orientation, and task-specific training programs
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Build and foster an inclusive, collaborative team environment that promotes achievement of departmental and organizational objectives
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Manage vendor relationships and supplier communications to ensure quality ingredients and timely delivery
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Analyze food trends and culinary innovations to keep the pastry program competitive and engaging
Qualifications
**Required Qualifications:**
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Culinary degree or equivalent professional qualification in pastry arts or baking
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Minimum 8+ years of progressive experience in pastry production and kitchen operations management
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Proven expertise in advanced pastry techniques, specialty dessert creation, and baking methods
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Demonstrated leadership experience managing culinary teams in a fast-paced hospitality environment
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Strong knowledge of food safety protocols, HACCP compliance, and sanitation standards
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Proficiency in inventory management, cost control analysis, and budget management
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Excellent organizational and time management skills with the ability to multitask effectively
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Strong communication and interpersonal skills with the ability to motivate and develop team members
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Analytical mindset with the ability to evaluate operational systems and identify improvement opportunities
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Proficiency in recipe documentation, menu development, and culinary innovation
**Preferred Qualifications:**
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Food Safety certification (HACCP or equivalent)
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Management or Leadership certification
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Experience with hospitality management systems and point-of-sale software
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Knowledge of international pastry techniques and global culinary trends
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Experience working in luxury hospitality or fine dining establishments
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Familiarity with Accor standards or similar hospitality organization benchmarks
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Experience in staff training program development and execution
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Vendor management and supplier negotiation experience
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Problem-solving orientation with a track record of implementing process improvements
Additional Information
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An opportunity to be with world’s preferred hospitality company
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Captivating and rewarding experience working alongside passionate professionals
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Range of exclusive Heartist Benefits
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Develop your talent through learning programs by Academy Accor.
