Pastry Chefs at InterContinental Hotels Group (IHG)

InterContinental Lagos is located on Victoria Island, in the centre of Lagos home to the majority of foreign embassies and multinational companies, making it the perfect residence for affluent business and diplomatic travellers. Built on an elevated terrain overlooking Lagos's port and the city below, the 19 storey hotel offers uninterrupted, spectacular views of Lagos Skyline. InterContinental Lagos comprises of 352 well-appointed, elegantly decorated rooms and suites as well as a Club InterContinental floor.

What is your passion? Whether you're into tennis, baking or karaoke, at IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our progressive & committed opening team at the InterContinental Lagos.

We are currently recruiting for the position below:

Job Title: Pastry Chef

Job Number: LAG000195
Location: Lagos

Description

• The Pastry Chef is responsible for overseeing all baking and related preparation and presentations in the Kitchen He/she will also assist the Chef with all crew meals, plate up and galley cleaning as assigned. This includes some dishwashing responsibilities throughout the day.
• Under the direction of the executive sous chef/ executive chef, prepares food in accordance with InterContinental Hotels and resorts policies and procedures and local hotel standards.
• Promotes the IHG Winning Ways.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities
Essential Duties:

• Plans and oversees the production and presentation for all breads, morning pastries, cookies and after meal desserts.
• Follows company guidelines for ordering, inventory and budget management and works
• Closely with the chef to help create weekly orders.
• Will be asked to participate in the actual cooking and preparation of food items as a member of the kitchen team often times the pastry chef will be asked to prep or prepare foods in addition to their baking Responsibility for the day.
• Will assist the chef with prep, plate-up and clean-up of breakfast, lunch and dinner daily; this includes Maintains accurate inventories to insure appropriate stocking levels and proper rotation of perishable food Stores; this includes the cleaning and organization of all provision storage areas in galley, freezer, Refrigerator and storeroom.
• Will be responsible for maintaining sanitation standards in their individual work stations and as directed by the hotel manager and chef.

Qualifications
Financial Returns:

• Supervises all functions in the pastry section including reporting on duty, absenteeism, overtime, off days and public holidays in order to ensure maximum productivity.
• Participates in menu planning in consultation with the Executive Chef/Executive sous chef for the pastry section
• Organises, plans and trains all staff in pastry operations and production.
• Plans and organises the production of all pastry items required in the restaurant on a daily basis.
• Communicates with Executive Chef/Executive sous Chef on any difficulties, guests or internal customer comments and other relevant information. Handles guest complaints in the correct manner.
• Attends and participates in daily briefings and other scheduled meetings.
• Ensures early preparation in advance of food, materials and equipment needed for the service.
• Ensures that non-kitchen staffs are not allowed in pastry, bakery or storage areas.

People:

• Comply with the company corporate code of conduct at all times
• Familiarise with the company vision and values with link to our model of desired behaviours that we expect all employees to display.
• Perform other tasks at the level of the role as directed by the supervisor in pursuit of the achievement of business goals.
• Have the desired and ability to improve your knowledge and abilities through on-going training.
• Ability to work as part of a diverse team with colleagues from different view points, culture and countries.
• Should not perform duties under the influence of drugs and alcohol.
• Complies with company grooming and uniform standards.
• Complies with timekeeping and attendance policies.
• Actively participates in training and development programs and maximises opportunities for self development.

Guest Experience:

• Demonstrate service attributes in accordance with industry expectations and company standards to include:
• Being attentive to guests
• Accurately and promptly fulfilling guest requests
• Understand and anticipate guest needs
• Maintain a high level of knowledge which will enhance the guest experience
• Demonstrate a service attitude that exceeds expectations
• Take appropriate action to resolve guest complaints
• Be able to promote the hotel (and InterContinental Hotels Group generally) products and services.
• Maintain a high level of product and service knowledge about all InterContinental Hotels Group hotels in our region and all F&B activities.
• Ensure all security incidents, accidents and near misses are always logged in timely manner and brought to the attention of the F&B manager as per Fire Life & Safety (FLS) procedures.

Responsible Business:

• Ensure compliance with relevant employment laws and hotel or company policies and procedures.
• Performs other duties and projects as assigned.

Accountability:

• Promotes the IHG Culture around the Winning Ways of Do the Right Thing, Show We Care, Aim Higher, Celebrate Difference and Work Better Together.
• Accountable to the Executive sous chef/ executive chef through the exercise of his skills and experience to operate his area of responsibility in a high quality and profitable manner so as to conform to the policies and procedures of the company and provide the hotel guests with a memorable experience.

Qualifications and Requirements
Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Minimum of 4 years experience in a general kitchen or galley setting.
• Minimum of 2 years working with Pastries and Desserts.
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Ability to get along with co-workers and support a team environment.
• Experience with passenger vessels is strongly preferred, but not required.

Communication Skills:

• Must possess the ability to effectively present information in one-on-one and small group situations.
• Must be hardworking, flexible and willing to communicate effectively with the Chef and the entire kitchen brigade.

Application Closing Date
11:59:00pm 19th September, 2015.

How to Apply
Interested and qualified candidates should:
Click here to apply online