Pastry Chef
kempinski
Pastry Chef
DescriptionPlan, organize, control and direct the work of the pastry team responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet guest expectations.
Key Responsibilities\nCreate new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.\nEstablish culinary standards specific for Pastry/Bakery which meet the need of the target market.\nMenus 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.\nFestival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural festivals.\nSupervise all employees in the Pastry/Bakery kitchen.\nLiaise 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.\nEffective employee working relationships are established and maintained.\nAll food safety and hygine guidelines are achieved and maintained.\nAt Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities.\nThe Pastry Chef fulfils his/her role as a Talent Development Ambassador.\n
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) \nMinimum 5 years in kitchen management role, preferably with an international 5* Hotel chain\nMinimum 10 years (pastry) kitchen experience \nThorough knowledge of bakery/ pastry methods, procedures\nBanqueting experience is preferred\n
Application Deadline: 15 April 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Turkey - Bodrum
Reporting To: Executive Chef
DescriptionPlan, organize, control and direct the work of the pastry team responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet guest expectations.
Key Responsibilities\nCreate new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.\nEstablish culinary standards specific for Pastry/Bakery which meet the need of the target market.\nMenus 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.\nFestival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural festivals.\nSupervise all employees in the Pastry/Bakery kitchen.\nLiaise 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.\nEffective employee working relationships are established and maintained.\nAll food safety and hygine guidelines are achieved and maintained.\nAt Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities.\nThe Pastry Chef fulfils his/her role as a Talent Development Ambassador.\n
Skills, Knowledge and Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) \nMinimum 5 years in kitchen management role, preferably with an international 5* Hotel chain\nMinimum 10 years (pastry) kitchen experience \nThorough knowledge of bakery/ pastry methods, procedures\nBanqueting experience is preferred\n
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