Executive Pastry Chef

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar People One Full time

Position:
Executive Pastry Chef (with French food training)**Location: Doha, Qatar

Brand:
Confidential

Opening date:

TBC


The Executive Chef is responsible for all Pastry/kitchen operations, including the overall growth in all areas of guest satisfaction and colleague satisfaction.


In order to establish and improve (Client) reputation as a recognized Gourmet destination, this position will require a 'hands on' approach providing coaching and guidance to all leaders and colleagues in the kitchen.

In addition, the Executive Chef will be an ambassador for our Brand and will be involved in interviews

and cooking demonstrations with various media outlets.

The Executive Chef will overview the following missions:
Oversee Pre-Opening phase

Oversee the daily operations of the Pastry/Kitchen department, including the following culinary areas:
Restaurant Outlets, Pastry and Kitchen staff.

Maintain (Client) food and pastries standards through the safe food-handling practices


Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived.

Use available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability


Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required.

Ensure that Colleague Engagement and Guest Satisfaction remain the focus for the Pastry/kitchen team

Responsible for maintaining staffing levels through pro-active recruiting

Ensure that performance management and colleague training/development occurs in a timely and consistent manner

Participate in the regular operational meetings

Ensure full compliance to operating controls and seek innovative ways to improve performance regularly

Promote teamwork within the Pastry/Kitchen department and maintain strong working relationships with all supporting departments

Participate in media and community opportunities to showcase food and beverage products and promote the outlet

Attend (Client) Culinary conferences and ensure participation in company training programs and initiatives

Ensure all laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements

Personally respond to food-related feedback and ensure proper processes and reports are produced

Ensure that all Pastry/kitchen equipment is in good working order and is properly maintained

Reporting
Direct Report to F&B Director / Director of Operation

Responsible for F&B team members

Profile:

The successful applicant will:
Excel in Pastry/kitchen management

Be a team leader

Be business oriented

Multi-lingual, English being a must, and French a plus

Be Highly Experienced in French pastry and bakery baking, French cooking trained

Qualification:

15 years working experience minimum, with High experience in pastry and in fine dining rated

Restaurant/POS

Of the said 15 years, 5 years [combined] as Sous Chef and Executive Chef, ideally in Middle East region

Pre-opening & opening experience would be a plus

HACCP Certified

Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service

A demonstrated ability to energize a diverse team of culinary professionals

Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement

Experience and comfort with media promotional

ROLES AND MISSIONS:

1.

OPERATIONS MANAGEMENT:

  • Schedules and organizes the production of all F&B point of sale:
Café (CLIENT)

Pastry Shop and Bakery Shop

Tea Salon

  • Propose recipes/new items and draws up cards in coordination with the Maison (CLIENT) chefs
  • Supervises and manages supplies in close collaboration with the purchasing manager
  • Ensures the packaging and storage of products, in full respect of the applicable conservation, safety and food hygiene processes
  • Adjusts Pastry/kitchen staff according to activity
  • Controls the food preparation processes and adjusts them when necessary
  • Ensures that service and order preparation are carried out on time
  • Can inform and present to customers the composition and manufacturing process of products
  • Controls the preparation quality and the prepared products preservation
  • Responsible for the hygiene standards of installations, equipment and work tools
  • Responsible for safety and is the guarantor of proper compliance with the relevant regulations
  • Is aware of customer complaints that are forwarded by the relevant departments and may be required to meet with customers in coordination with the F&B manager.
  • Keeps pace on changing trends related to new dietary, culinary habits a

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