Executive Pastry Chef (French Speaking)

About the role

Kempinski in Brazzaville is looking for a French-speaking Executive Pastry Chef to plan, organise, control and lead the work of the staff preparing and presenting cakes, pastries, desserts, petit fours and breads to meet client expectations. The post is permanent and full time.

Key responsibilities

• Supervise all employees in the Pastry/Bakery kitchen and oversee their preparation and presentation of food items according to hotel standards and menu guidelines.
• Create pastry and dessert menus for all restaurant outlets and banquets, run tastings and presentations with photos and costing.
• Establish culinary standards for Pastry/Bakery that meet the needs of the target market.
• Develop and maintain up-to-date operations manuals for food production and stewarding, and keep recipes and costing of all pastry dishes accurate.
• Oversee food purchasing for pastry and bakery, and check daily food preparation, costs, quality, inventory and portion control.
• Liaise with the Chief Steward to maintain high cleanliness standards in the kitchen, and implement HACCP.
• Work with the Executive Chef and Director of People Services on staff performance, training needs analysis, training programmes, probation and performance appraisals, and on the department's budget and cost monitoring.
• Coach, counsel and discipline staff, and provide constructive feedback.
• Follow duty of care, occupational health and safety, property safety, first aid and fire and emergency procedures, and log security incidents and accidents.