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.

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 which meet the need of the target market.
• Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Executive Chef and Director of Human Resources 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.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• 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.

Job Requirements

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc
• Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
• Minimum 10 years (pastry) kitchen experience with a minimum of 2 years in Europe
• Experience in the retail sector is beneficial
• Banqueting experience is preferred
• English – excellent oral and written skills
• Excellent organizational and time management skills