Executive Pastry Chef (French speaking)

About the role

The Executive Pastry Chef will plan, organize, control and direct the work of employees responsible for preparing and presenting a wide range of cakes, pastries, desserts, petits fours and breads to meet client expectations.

Key responsibilities

• 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 that meet the target market.
• Develop and maintain up‑to‑date operations manuals and accurate costing of all pastry dishes.
• Oversee food purchasing for pastry and bakery and ensure daily quality, quantity, inventory and portion control.
• Maintain hygienic kitchen standards and collaborate with the Chief Steward to ensure cleanliness of all kitchen areas and equipment.
• Work with the Executive Chef and Director of People Services on staffing, training, performance appraisal and disciplinary actions.
• Assist in preparing and managing the department’s budget, monitoring costs against budget.
• Implement and practice HACCP, and ensure compliance with occupational health and safety policies.