Executive Pastry Chef - Pre Opening (French speaking)

Executive Pastry Chef - Pre Opening (French Speaking)

• Application Deadline: 11 September 2025
• Department: Food & Beverage
• Employment Type: Permanent - Full Time
• Location: Congo - Brazzaville

Description

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.

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.

• 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 standardised 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 programmes 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 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.

• 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.