Cabrits Resort & Spa Kempinski Dominica

Portsmouth, Dominica

Pastry Chef – (in English)

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Pastry Chef

Plan, organize, 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: •    To assist in organizing and managing daily kitchen operation, preparing budget, verifying payrolls, dishing costs and organizing food storage. •    To assist in preparing and implementing menus and specialty dishes for all outlets, to provide permanent control of food technology, maintaining                standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. •    Ensure all HACCP guidelines are achieved and maintained. •    Assist the Executive Chef in the supervision of all employees in the Pastry/Bakery kitchen. •    Assist the Executive Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market. •    Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, 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 Chef. •    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. •    Ensure the proper purchasing request, store requisitioning and controlling of supplies. •    Work with Executive 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. •    Implement and practice HACCP.  

Desired skills and qualifications: •    Eligible for a working permit in country of hire •    Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)   •    HACCP certification •    Ability to work and communicate in a multinational environment •    English – excellent oral and written 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.

About Kempinski Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential. Embrace an experience as individual as you are!