Supervise the function of all pastry employees, facilities and cost, Hence contribute to maximizing the overall F&B department profit.
Control and analyze, on an on-going basis the following:
Sufficient production, quality level, presentation, Marketing and guest satisfaction.
Prepare Requisition for all goods needed.
Prepare standard Recipes for Executive Chefs approval.
Prepare with Executives Chef Promotions according to market needs.
Ensure that Production is done with highest quality at all times.
Is responsible for the preparation of pastry and bakery menus and standard recipes in coordination with the Executive Chef taking consideration of the following:
Local requirement, Market needs, Competition, Availability of food product, Potential cost.
Check punctuality of all staff assigned to him.
Pass on to the Executive Chef his daily market list requirement.
Prepare requisition of all goods needed according to orders work.
Interview potential candidates, select and propose for Executive Chef approval, performance, appraisal, orientation, and suspension if necessary.
Responsible for the preparation, production, presentation of all pastries and bakery items to ensure highest quality at all time.
Check fridge and products thoroughly to avoid spoilage.
Check food items prepared by his subordinates and correct any mistakes immediately.
Has knowledge of all: pastry/bakery equipment, ingredient, technique and preparation.
Is alert in energy saving.
Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Executive Chef.
Continuously create new show pieces made of chocolate, sugar, bread, cake or other materials for promotion.
Ensure production and quality to hotel standard.
Develop formal training plans and conduct on the job training sessions for pastry staff and kitchen chef.
Establish and maintains effective employee relation in his section.
Reports directly to Executive Chef.
Provides functional assistance and direction to Pastry / Bakery and Kitchen operation.
Coordinates functions and activities with other F&B departments.
Maintains interdepartmental working relationships.
College or University
Basic English Skill for Hotel
1-2 years of the same position in 5 star hotel
t is a company policy, that the Pastry Chef may be sent for a temporary assignment within China or aboard to a certain hotel or F&B related establishment.
Performs any other duties as assigned by the Executive Chef or the Management.
Honest and Empathy
Good at Communication and listening skills
With passion and patience
Well organization & management skill. Able to manage team up to 15 person. Well knowledge of pastry skill including with chocolate preparation, bakery preparation. Good food safety skill if have HACCP skill will be appreciate.
Organization: Kempinski Hotels
Location: Kempinski Hotel Suzhou China
Job Type: Regular
Job Posting: Nov 12, 2019
Unposting Date: N/A
Job Number: 190002HZ