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  • Posted: Sep 10, 2019
    Deadline: Not specified
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  • The leading recruitment & training firm, specializing in the placement of candidates with clients around the world.
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    Pastry Chef

    Details:

    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
    • 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 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 standardized menu guidelines
    • 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 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
    • Plan the duty rosters on weekly basis.
    • Ensure training needs analysis of the pastry staff is carried out and training programmes are designed and implemented to meet the needs
    • 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
    • Provide input for probation and formal performance appraisal discussions in line with company guidelines.
    • Comply with all Kempinski company policies.
    • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
    • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
    • Any other duties that may be delegated by the management through the Executive Chef

    Qualifications

    • High School or secondary diploma required
    • Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
    • Minimum 4 years kitchen experience
    • Minimum 3 years in a pastry kitchen role, preferably with a 5* Hotel chain
    • International experience preferred
    • Excellent written and verbal communication skills.
    • Ability to identify and delegate tasks effectively.
    • Excellent organizational and time management skills.
    • Knowledgeable of food safety regulations.
    • Computer literacy
    • Good communication skills
    • Ability to work and communicate in a multinational environment:
    • Able to work in a fast paced environment and can multitask
    • Ability to remain calm and composed under pressure

    Method of Application

    Interested and qualified? Go to R4Kenya on r4kenya.com to apply
  • Send your application

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