Kempinski Hotels S.A. is Europe's oldest luxury hotel group. The group now has its head office in Geneva but was founded in Berlin in 1897 as the 'Hotelbetriebs-Aktiengesellschaft'.
Read more about this company
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
Supervise all employees in the Pastry/Bakery kitchen.
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.
Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
Maintain a hygienic kitchen and personal hygiene.
Work with Executive Chef and Director of Human Resources 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 programmes are designed and implemented to meet needs.
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
Assist in co-ordinating 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.
Job Requirements
Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc
Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
Minimum 10 years (pastry) kitchen experience with a minimum of 2 years in Europe
Experience in the retail sector is beneficial
Banqueting experience is preferred
English – excellent oral and written skills
Excellent organizational and time management skills
Gmail
Yahoomail