Pastry Chef

Six Senses Kaplankaya

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

• Directs and controls all subordinate pastry hosts to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Insures that all pastry production equipment is functioning properly and preventative maintenance is properly scheduled as well as routine maintenance and repairs are carried out efficiently.
• Co-ordinates with Executive Chef in ensuring that pastry operations function efficiently and on time, and production quantities are met.
• Prepares duty rosters as directed.
• Monitors the consistency of preparation and presentation of all pastry production areas to ensure that they conform to the requisite standards.
• Liaises with Executive Chef regarding purchasing and supplies to ensure that all food items ordered are of the appropriate quality.
• Assists in the implementation of the annual promotion plan and menu change cycle.
• Helps to ensure that an accurate and up-to-date recipe book is maintained.
• Assists in menu planning as directed.
• Assists in maintaining standards of hygiene and cleanliness in all pastry kitchen and related areas.
• Assists in the controlling and monitoring of all kitchen expenses.
• Conduct frequent checks ensuring mise-en-place, production procedures, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary.
• Assists in the selection, training and evaluation of pasty hosts.
• Coaches, counsels, disciplines and develops pastry hosts.
• Be polite and professional in any situation where the image or reputation of the hotel is represented.

Qualifications

• Minimum Tourism High School degree.
• Minimum of 3 years or more experience in a similar role in luxury hotel brand.
• Good command over spoken and written English.
• Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities is acceptable. 
• Having leadership skills.
• Able to interact positively with a variety of people.
• Ability to work on sliding shift.