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Executive Pastry Chef at The Apurva Kempinski Bali

Kempinski HotelsBali
Gaji
Gaji tidak dicantumkan
Jenis pekerjaan
Penuh waktu
Diposting
Sumber
Jobstreet Indonesia (SEEK API + GraphQL)
  • kantor
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Deskripsi pekerjaan

  • 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 standardized 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 programs 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 coordinating 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.
Lamar ↗

Referensi: 322135 · Berlaku sampai 24 November 2026

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