Pastry Chef

Plan, organize, 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

The job of Pastry Chef is executed satisfactorily when:

• Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.
• Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.
• Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Inspect daily, all fresh food received to ensure a high quality is maintained.
• Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• 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.
• Plan the duty rosters on weekly basis.
• Ensure the proper purchasing request, store requisitioning and controlling of supplies.
• Work with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, provide constructive feedback to enhance performance.
• Work with Executive Pastry Chef in the preparation and management of the department’s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Maintain a hygienic kitchen and personal hygiene.
• 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.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

NATIONALITY: Lebanese

EDUCATION: Hospitality management or equivalent

HACCP certification

EXPERIENCE: To fill the position, the following is required:

• 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

LANGUAGE:

• Local language - excellent oral and written skills
• English - excellent oral and written skills
• Additional language - beneficial

COMPETENCIES:

• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Knowledgeable of food safety regulations.

TECHNICAL COMPETENCIES:

• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.

INDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Business Acumen
• Sense of responsibility
• Leader
• Team player
• Analytical thinker
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure