Executive Pastry Chef

5 months ago

Doha, 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
- 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 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 know-how

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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