JOB TITLE : Pastry Chef DEPARTMENT : Kitchen HOTEL / UNIT : San Clemente Palace Kempinski Venice REPORTS TO : Executive Chef NATIONALITY: Eligible for a working permit in country of hire. EDUCATION: Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development HACCP certification EXPERIENCE: To fill the position, the following is required: Minimum 3 years kitchen experience Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain Experience in the retail sector is beneficial International experience preferred LANGUAGE: Ability to work and communicate in a multinational environment: Local language - excellent oral and written skills English - excellent oral and written skills Additional language - beneficial COMPETENCIES: Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions. Excellent written and verbal communication skills. Ability to establish and retain effective working relationships with hotel staff and clients/vendors. Ability to identify and delegate tasks effectively. Excellent organizational and time management skills. Applies a professional, confidential and ethical approach at all times. Works in a safe, prudent and organized manner. Knowledgeable of food safety regulations. TECHNICAL COMPETENCIES: Computer literacy adapted to the field of training: Ability to operate computer and office equipment. Proficiency in Excel and Word. Passionate for Food & Beverage People Oriented Passionate for European luxury Entrepreneurial Straightforward Business Acumen Sense of responsibility Leader Team player Analytical thinker Flexible and reliable Tolerant and open minded Works well under pressure SCOPE Plan, organise, 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. OVERALL OBJECTIVES The job of Pastry Chef is executed satisfactorily when: Assistance in the organisation and management of daily kitchen operation, budget preparation, payrolls verification, dishing costs and organisation of food storage is given. Assistance in preparing and implementing menus and specialty dishes for all outlets is given, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. All work is carried out in line with the hotel’s guidelines, the departmental business plan and Kempinski Hotel corporate guidelines and food & beverage concepts. Effective employee working relationships are established and maintained. All HACCP guidelines are achieved and maintained. MAIN RESPONSIBILITIES: Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen. Assist the Executive Pastry Chef in establishing 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 in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Inspect daily, all fresh food received to ensure a high quality is maintained. Inspect all food stores and refrigerated areas and suggest, where necessary, how to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef. Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. 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. Plan the duty rosters on weekly basis. Ensure purchasing request, store requisitioning and controlling of supplies are handled in accordance with hotel policies. Work with Executive Pastry 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, provide constructive feedback to enhance performance. Work with Executive Pastry Chef in the preparation and management of the department’s budget. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. Maintain a hygienic kitchen and personal hygiene. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar w