Executive Pastry Chef 
(20467)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Shimmering in azure Indian Ocean, fringed with white powder sands and vibrant coral reef, One&Only Reethi Rah is a beautiful and rare place that creates magically unscripted stories for the world’s most discerning and remarkable guests. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

JOB SUMMARY
•    He leads, manages, and organizes all requirements for his respective Kitchen to the highest standards and by the standard operating procedures as emanated by the Executive Chef
•    Ensures proper sanitation in the outlet kitchen under his jurisdiction, adequate stocks of food & beverage, inter – department coordination and training. 
•    Carries full responsibility of the operating equipment including its inventory levels. Stands – Assist the Executive Sous Chef during the absence of the Executive Chef.
•    Always maintain the resort food cost. 
•    Ensures and enforces the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level of service.
•    Communicates with guests and shares feedback with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are always maintained.

KEY DUTIES AND RESPONSIBILITIES

•    Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
•    Bread and Pastry portioning for the various outlets
•    Coordinates functions and activities with the F&B department.
•    Creates new products and generates new ideas.
•    Demonstrates excellent product knowledge of all food and special functions held at the resort.
•    Ensures all food requests within the time parameters, set by the resort, and always displays attributes of genuine hospitality.
•    Ensures that all mise-en place is correctly prepared before commencing service.
•    Ensures the quality levels of kitchen production and presentation are always maintained at their highest level.
•    Establishes and maintains smooth personal and work relationships in the kitchen.
•    Is directly responsible for the efficient performance of the following:
•    Participates in the service of any special functions or events organized by the resort.
•    Performs any additional or special duties, as directed by the Executive Chef.
•    Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
•    Processed Bread and Pastry products production
•    Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
•    To perform all other jobs related to your scope of work, as requested by your superiors or other Managers.

Financial
•    Achieve the budget figures.
•    Do regular spot checks on all expiry items.
•    Ensures expiree dates are labeled on products that are required.
•    Is responsible for the daily market list.
•    Minimizing wastage through creative recycling.
•    Ordering and keeping fair stocks according to occupancy.

Health and Safety
•    Ensures kitchen and back areas are always thoroughly clean.
•    Ensures that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately.
•    Ensures that equipment is cleaned, when necessary or according to their schedules.
•    Maintains and creates a working environment that reflects a sense of place.
•    Maintains highest levels of personal hygiene and always grooming, as per standard. 

Training
•    Attends a monthly communication meeting.
•    Attends all training carried out by the Training Department.
•    Attends the daily kitchen briefings.
•    Conducts a daily briefing before service.
•    Continuously trains and motivates subordinates to ensure resort standards are maintained.
•    Delegates responsibilities to staff and ensures tasks are completed.
•    Ensures that channels of communication are respected, and information is disseminated to the correct receivers.
•    In-depth training of his staff

Policies and Procedures
•    Assists in the process of recruiting new employees for each of the respective kitchens.
•    Demonstrates knowledge and interest in goals, and objectives of the One & Only brand.
•    Ensures all activities are carried out honestly, ethically, and within the parameters of the Maldivian Law.
•    Ensures all fixed assets are well maintained. 
•    Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
•    Ensures maintenance work is completed, in a timely and professional manner.
•    Ensures that all tasks assigned by superiors are completed, in a timely fashion.
•    Ensures that disciplinary actions are taken, when necessary, according to the resort’s policies.
•    Exhibits outstanding knowledge of the resort, island, atoll, and the Maldivian culture.
•    professionally handles any guest’s complaint, as per the resort’s Policy and procedure (service recovery).
•    Knows and applies the resort’s Policies and procedures, including those for emergencies.
•    Practices proper telephone etiquette with colleagues and resort guests.
•    When driving the resort’s buggies, ensure that rules and regulations are always followed.

Performance Goals and Performance Evaluation Criteria
•    Attendance and punctuality.
•    Complete and efficient setting up of the respective kitchen. 
•    Individual productivity, and work efficiency. 
•    Man, days of training attended. 
•    Should be in abidance with the expectations defined in the job responsibilities.
•    Training of staff and their performance. 
•    Achievement of food cost for the kitchen fixed by finance. 
•    Employee satisfaction Index measured monthly. 
•    Lead by example.

SKILL EXPERIENCE & EDUCATIONAL REQUIREMENT

•    Culinary Diploma and ten work experience 
•    Work experience in various types of cuisine and kitchen setups (banquette, main kitchen, outlet kitchen) 
•    5-star hotel work experience 
•    Fluent in English
•    Intermediate HACCP-certified 
•    Intermediate Computer skills 
•    Leadership program certified.
•    Guest Driven
•    Collaborator
•    Flawless Communicator
•    Passionate
•    Well Organized
•    Luxury Service 
•    Details Oriented

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.