Pastry Chef

JOB TITLE : Pastry Chef

DEPARTMENT : Kitchen

HOTEL / UNIT : San Clemente Palace Kempinski Venice

REPORTS TO : Executive Chef

NATIONALITY: Eligible for a working permit in country of hire.
EDUCATION: Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
Must show signs of career development
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: Ability to work and communicate in a multinational environment:
Local language - excellent oral and written skills
English - excellent oral and written skills
Additional language - beneficial

COMPETENCIES:
Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.
Knowledgeable of food safety regulations.

TECHNICAL COMPETENCIES: Computer literacy adapted to the field of training:
Ability to operate computer and office equipment.
Proficiency in Excel and Word.

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

SCOPE

Plan, 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.

OVERALL OBJECTIVES

The job of Pastry Chef is executed satisfactorily when:
Assistance in the organisation and management of daily kitchen operation, budget preparation, payrolls verification, dishing costs and organisation of food storage is given.

Assistance in preparing and implementing menus and specialty dishes for all outlets is given, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.

All work is carried out in line with the hotel’s guidelines, the departmental business plan and Kempinski Hotel corporate guidelines and food & beverage concepts.

Effective employee working relationships are established and maintained.

All HACCP guidelines are achieved and maintained.

**MAIN RESPONSIBILITIES**:
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 meet 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 all food stores and refrigerated areas and suggest, where necessary, how to 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 purchasing request, store requisitioning and controlling of supplies are handled in accordance with hotel policies.

Work with Executive Pastry 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 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 w