Executive Pastry Chef

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Tyne Recruitment Full time

Position:
Executive Pastry Chef (with French food training)

Profile:

The successful applicant will:

  • Excel in Pastry/kitchen management
  • Be a team leader
  • Be business oriented
  • Multilingual, 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
  • Preopening & 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 analyze 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 FAUCHON
  • Pastry Shop and Bakery Shop
  • Tea Salon
  • Propose recipes/new items and draws up cards in coordination with the Maison FAUCHON 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 and new food manufacturing
processes in coordination with Fauchon team

  • Participates in the process of new recipes based on customer preferences or market trends in
coordination with Fauchon team

2.

HUMAN RESOURCES:

  • Responsible for the human resources management process of the Pastry, kitchen and dishwashing:
  • Recruitment
  • Trial periods validation / invalidation
  • Planning (Attendance, absences, holidays...)
  • Monitoring and evaluation (annual interview, professional interview...)
  • Training
- in charge of team training defines the needs and makes proposals to deploy the necessary resources to train his teams

  • Motivates, encourages and galvanizes the teams around the FAUCHON Project

3.

SALES:

  • Is proactive in order to boost the F&B offer in line with customer expectations
  • Represents the Maison FAUCHON image in all circumstances and defends the interests of the company, enhances the culinary knowhow
4.

QUALITY MANAGEMENT:

  • Coordinates F&B services around the quality objective set in the standards and defined in the strategic objectives (FAUCHON standards + Affiliation standards + social networks requirements)
  • Manages in close collaboration with the F&B Manager the organization and smooth running of
F&B activities (Pastry/Kitchen part)

  • Develops SOP's for the F&B department based on Fauchon quality standards
  • Raises each employee's awareness about the standards related to his or her specific mission
(Position) and develops any tools necessary to raise team awareness.

  • Establishes tools and ways to control the quality of service and, in general, the proper respect of
procedures and the proper management of kitchen production

  • Is the guarantor of the achievement of the quality objective set by FAUCHON and the Affiliation
5.

FINANCIAL:

  • Participates in the F&B budgets preparation in close collaboration with the F&B Manager:
  • Is responsible for achieving the objectives set in terms of margins of the various points of sale: Food
ratio, staffing costs, operating costs.

  • Establishes technical sheets and food cost calculation sheets for all dishes
  • Determines with the F&B Manager the sale prices
  • Plans staff according to activity and reports to the F&B Manager

Application Question(s):

  • Do you 15 years' work experience minimum, with High experience in pastry and in fine dining rated?
Restaurant/POS

  • How many years of experience do you have in Executive Sous Chef ?

Language:

  • English (preferred)
  • Arabic (preferred)

License/Certification:

  • HACCP Certified
(preferred)

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