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 updated 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 checklists 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
Desired Skills & 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.
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