Reporting to the Executive Chef, the Pastry Chef’s main function is
to 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.
Recommended:
Our client is a Five Star luxury Lodge situated in the heart of the Serengeti
Key Responsibilities:
v Supervise all employees in the Pastry/Bakery kitchen
v Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
v Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.
v Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up- dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation
v Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
v 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 Pastry Chef.
v Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis
v 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
v Plan the duty rosters on weekly basis.
v Ensure training needs analysis of the pastry staff is carried out and training programmes are designed and implemented to meet the needs
v Work with Executive Chef in the preparation and management of the department’s budget
v Assist in coordinating the preparation of the departmental annual budget
v Control and monitor departmental costs on an ongoing basis to ensure performance against budget
v Provide input for probation and formal performance appraisal discussions in line with company guidelines.
v Comply with all Kempinski company policies.
v Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
v Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
v Any other duties that may be delegated by the management through the Executive Chef
Read Also:
Attributes Required:
Qualified candidate as pastry chef should possesses several important personal qualities indicated below.
v Detail-Oriented. Pastry chefs must pay close attention to details
v Patience
v Creativity
v Dedication
v Quick Thinking
v Tough
Language:
Fluent English/Kiswahili speaker and literate
Important:
Eligible to work in the Tanzania
Please Note:
The successful candidate will be based in Arusha City
Apply:
Send only CV to: application@expertconsultancy.co.tz .
Please note ONLY shortlisted candidates shall be contacted.
CLOSING DATE: 15th March, 2023
