Executive Pastry Chef - Racecourses (Happy Valley and Sha Tin)

The Hong Kong Jockey Club
Hong Kong
292 days ago

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organisations for a variety of functions.


- In charge of the production of plated and buffet style desserts, cakes and pastries at both Racecourses (more than 8,000 covers) for all race day and non-race day events and visually attractive pastry buffet set ups;
- Monitor the Pastry & Bakery Department production, quality and consistency according to recipes and Club´s standards;
- Responsible for the pastry & dessert menu and concept development to continuously upgrade and enhance the food service through introduction of new products and creations;
- Plan and implement menu cycles, special/ VIP menus and outside catering proposals by taking consideration of the latest trends in pastry presentation;
- Work closely with Executive Chef for controlling expenses and manpower budget by effective utilization of available resources in capital expenditure, food costs, operating equipment, and manpower within areas of responsibilities;
- Develop and contribute to annual marketing plan by working closely with Executive Chef and respective outlet teams to give input on ways to maximize business results;
- Build up, train and coach for all team members to improve their cooking skills in order to maintain the highest quality of the food preparation and production;
- Ensure the storage and the food safety in compliance with HACCP and related safety standards as per the Club standards by inspection in regular basis, and
- To perform any other related duties as and when assigned by Executive Chef


- Solid baking and cake making technique; Diploma or above in pastry & bakery and minimum 5 years' experience in the same or similar position in renowned hotels or upmarket catering group
- Thorough knowledge of operations in production kitchen, proven record in operating large scale of pastry & bakery operations with strong knowledge of cost control and menu engineering with high creativity and food quality
- Strong leadership and interpersonal skills with strong initiatives to interact with customers and staff
- Valid hygiene manager certificate and a solid understanding of HACCP;
- Well versed in computer applications;
- Innovative, customer-oriented and strong sense in business acumen, and
- Able to communicate in English with guests, colleagues and management in a professional manner


The level of appointment will be commensurate with qualifications and experience.


Only shortlisted candidates will be notified
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