Executive Pastry Chef
kempinski
Executive Pastry Chef
DescriptionPlan, 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 Responsibilities● Daily kitchen operation is managed and organised, budget is prepared, payroll is verified, dishing costs and food storage is organised and controlled. ● Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. ● New dishes and pastries are developed. ● Festival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural festivals. ● Effective employee working relationships are established and maintained. ● All HACCP guidelines are achieved and maintained.At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities. The Executive Pastry Chef fulfils their role as a Talent Development Ambassador when: ● They actively support and implement Talent Development initiatives as a part of their daily activities. ● They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development. ● They support and initiate transfer, cross exposure and task force assignments for their team. ● They personally conduct performance review with their team on a regular basis and take personal interest for their talents’ development plans. ● They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.
Skills, Knowledge and ExpertisePriority for Europeans;
3 years above Executive Pastry Chef experience.
Application Deadline: 31 March 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: China - Beijing (Yansha Center)
Compensation: ¥30,000 - ¥40,000 / month
DescriptionPlan, 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 Responsibilities● Daily kitchen operation is managed and organised, budget is prepared, payroll is verified, dishing costs and food storage is organised and controlled. ● Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. ● New dishes and pastries are developed. ● Festival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural festivals. ● Effective employee working relationships are established and maintained. ● All HACCP guidelines are achieved and maintained.At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities. The Executive Pastry Chef fulfils their role as a Talent Development Ambassador when: ● They actively support and implement Talent Development initiatives as a part of their daily activities. ● They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development. ● They support and initiate transfer, cross exposure and task force assignments for their team. ● They personally conduct performance review with their team on a regular basis and take personal interest for their talents’ development plans. ● They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.
Skills, Knowledge and ExpertisePriority for Europeans;
3 years above Executive Pastry Chef experience.
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