Pastry Chef - New York
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Expired

Pastry Chef - New York

About the job

Brand & Quality Ambassador

Maison Pierre Hermé Paris in collaboration with a French Restaurant & Hotel brand : COSTES, and Restaurant Associates NYC, the Pastry Chef is the Brand & Quality Ambassador of L’Avenue Restaurant within Saks 5th Avenue. The Pastry Chef will oversee both the on site production @ Saks 5th avenue, off site production (TBC) and PHP product logistics, ordering and storage.

Coordinator of production activities
In collaboration with the Restaurant Director and Executive Chef of L’Avenue, the Pastry Chef ensures the supervision and production of the production locations producing the Pierre Hermé Paris menu items for the restaurant and retail service. His direct report is the License Director at Restaurant Associates. His technical support in regards to the pastry production (ingredients, specific techniques and equipment) will be with the Pierre Hermé Paris R&D Director in Paris

In contact with the R&D Director from Pierre Hermé Paris headquarters in Paris, Pastry Chef always ensures the respect of PHP recipes in his laboratory and their execution. This includes ingredients and suppliers, ongoing staff training, service/plating techniques.

Production management team
Organize production in collaboration with the R&D Director from Pierre Hermé Paris, overseeing PHP production quality.

Train and constantly improve the team effectiveness and adherence to Pierre Hermé Paris brand values and philosophy.

Ensure the exemplary application of norms and Brand standards.

Manage various meetings (daily, weekly and monthly) and reportings, chef oversee stock levels and orders, determine actions/planning for and with the Pastry production teams, RA & SAKS teams.

Management of food and non-food products
Sourcing and control all products including raw materials and PHP products.

Apply training regarding hygiene and safety standards.

Organize, check stock levels (retail & restaurant).

Establish products calendar in collaboration with PHP Paris.

Train the team to product use standards, materials and equipment.


Human Resources Management (4/5 pastry assistant)
Manage and optimize pastry team schedules (rest, recovery, annual leave, work schedules).

Anticipate the needs during high activities seasons with PHP Paris.

Ensure synergy between service teams and production teams.

Train the whole teams to new products.

Reporting
Makes the daily follow up between laboratory action and R&D Director and establish action plans.

Organize various weekly and monthly meetings with Client Service Manager to ensures the well control of the overall activities and reports to PHP Paris.

Competences needed

Excellent presentation and speaking. French speaking appreciated

Luxury hotel or restaurant experience and "high end" pastry with big volume production.

Proven experience in managing a production laboratory and team management (4-5 years)

Excellent teacher, mediator, great listener and strong sense of team spirit.

Knowledge of Word, Excel, Outlook, Internet, Powerpoint, Google Drive and other popular skills.

About you

Competences needed

Excellent presentation and speaking. French speaking appreciated

Luxury hotel or restaurant experience and "high end" pastry with big volume production.

Proven experience in managing a production laboratory and team management.

Excellent teacher, mediator, great listener and strong sense of team spirit.

Knowledge of Word, Excel, Outlook, Internet, Powerpoint, Google Drive and other popular skills.
  • Languages required: English and French.

The company

Pierre Hermé Paris continually seeks out qualified sales staff, pastry chefs, and administrative personnel. A growing company, we encourage a passion for one's work and for the development of talent.

Our values:

QUALITY. First choice and fresh ingredients, state-of-the art and advanced manufacturing processes, service and customer oriented sales philosophy.

CREATIVITY. Make the brand unique from product development to final presentation with innovation at every step.

ATTENTIVENESS TO DETAIL, at each stage of production and sales.

PRECISION: assure the accuracy of the information and communication delivered internally as well as externally.

ONGOING IMPROVEMENT: Constant attention to the results of each individual and group action to increase efficiency and relevance.

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Expired

Pastry Chef - New York

Paris, France

Full-time, Indefinite

Start Date:

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