Kempinski
Executive Pastry Chef is responsible to plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.
Key Responsibilities
- Prepare and implement menus and specialty dishes for all outlets, provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
- Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
- Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
- Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
- Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.
- Oversee all matters related to food purchasing for pastry and bakery.
- Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
- Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.
- Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines.
- Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
- Work with Executive Chef in the preparation and management of the department’s budget. Assist in coordinating the preparation of the departmental annual budget.
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Skills, Knowledge and Expertise
- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
- Must show signs of career development
- HACCP certification
- Minimum 3 years kitchen experience.
- Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain.
- Experience in the retail sector is beneficial.
- International experience preferred.
- Ability to work and communicate in a multinational environment
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