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    Executive Pastry Chef - Dubai, United Arab Emirates - Kempinski Hotel Mall of the Emirates

    Kempinski Hotel Mall of the Emirates
    Kempinski Hotel Mall of the Emirates Dubai, United Arab Emirates

    1 week ago

    Default job background
    Full time_job
    Description
    Executive Pastry ChefPlan, organise, 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 Responisibilities:
    • 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.
    Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel."
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