Pastry Chef

3 settimane fa

Anacapri Italy, Provincia di Napoli Jumeirah Capri Palace A tempo pieno

An opportunity has arisen for a Pastry Chef to join the summer season 2026 of Jumeirah Capri Palace. The main duties and responsibilities of this role are: Operate and manage the pastry section of a kitchen, working together with the Executive chefs Decorate and present pastries and baked goods in a tasteful and beautiful way Monitor and order ingredients, supplies and equipment Ensure the bakery section of the kitchen adheres to health and safety regulations Identify staffing needs, help to recruit new personnel and train them Develop new seasonal recipes and menus and keep up with the latest trends within brand guidelines To manage all aspects of service and food standards in compliance with the Company’s policies, procedures, and quality standards Manage staff training and maintain an active training plan for each team member, making sure all practices that are trained are then followed. Implement approved departmental policies, process, procedures and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programs, projects, considering best practices, improvement of processes and productivity improvement Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests Ensure that the designated section, equipment’s, and utensils are always kept clean and tidy to the standards required by the Restaurant Ensure all cleaning schedules are being followed and completed to the required business standard Manage and implement all Food management systems, including HACCP and in house company best practices Supervise and check dishes sent from the section to ensure adherence to the kitchen quality standard Ensure and manage daily kitchen records and labelling standards are being always maintained and set standards and quality procedures are adhered to

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