Department: Kitchen
Location: Lebanon - Beirut
DescriptionPlan, 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 ResponsibilitiesThe 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 ExpertiseNATIONALITY: 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:
TECHNICAL COMPETENCIES:
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
