Executive Pastry Chef (French speaking)

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.
• 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.
• Maintain a hygienic kitchen and personal hygiene.
• 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.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes 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, providing constructive feedback to enhance performance.
• Work with Executive Chef in the preparation and management of the department’s budget.
• 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.
• 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.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Offre executive hospitality à vérifier avant publication.

Kempinski Hotel Brazzaville Republic of The Congo

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