Executive Pastry Chef (French speaking)

Planifier, organiser, contrôler et diriger le travail des employés chargés de la préparation et de la présentation d'une large gamme de gâteaux, pâtisseries, desserts, petits fours et pains répondant aux attentes des clients. Supervise all employees in the Pastry/Bakery kitchen. Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing. Establish culinary standards specific for Pastry/Bakery which meet the need of the target market. 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. 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 standardised menu guidelines. Oversee all matters related to food purchasing for pastry and bakery. Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis. 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. Maintain a hygienic kitchen and personal hygiene. Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs. Provide input for probation and formal performance appraisal discussions in line with company guidelines. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Work with Executive Chef in the preparation and management of the department’s budget. Assist in co-ordinating the preparation of the departmental annual budget. Control and monitor departmental costs on an ongoing basis to ensure performance against budget. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.