[{{ $ctrl._job.status.name | translate}}] Pastry Chef (Fine dining experience)
Constance Lémuria Seychelles

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Descripción de la oferta

JOB SUMMARY:

The Pastry Chef is wholly responsible for the smooth operations of the Pastry section. He assists the Executive Chef with the planning of all dessert and pastry components of the F&B Programme, the ordering of food commodities and the food cost control process. He directs a team of patissiers in the preparation and presentation of desserts and pastries to the required standard in all outlets.

JOB DESCRIPTION:

1/ Operations

  • Develops and tests new recipes and presentation of desserts and pastries.
  • Ensures that the pastry shop and baking equipment are always kept in high state of cleanliness and running order and that all food hygiene regulations are strictly observed at all times.
  • Ensures that pastry workers always well groomed, motivated and well disciplined.
  • Promotes health and safety in the work place and ensures strict compliance to all regulations in force.
  • Supervises and coordinates activities of Pastry Cooks in any outlets engaged in preparation of desserts, pastries, confections, and ice cream:
  • Plans production for pastry department, according to menu or special requirements.
  • Supplies recipes for, and suggests methods and procedures to pastry workers
  • Creates and executes appropriate decors and ornaments for buffet and other food displays.
  • Requisitions supplies and equipment
  • Follows correct stock procedures and orders food or other requirements in accordance with the food cost control procedures.
  • Maintenance of Equipment
  • With the Maintenance Manager of the hotel, set-up and monitor a proper preventive maintenance programme in order to ensure that the equipment of the Pastry section and their dependencies are always meticulously maintained and in excellent running order at all times.
  • Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
  • Ensure that in the context of the operations, all standards of management for the environment and its related legislation are strictly observed.
  • Ensure all equipment is cleaned, well-maintained and in proper functional order.

2/ Human Resources

  • Through proper communication ensure that staff members have all the information they require in order to provide excellent service at all times.
  • Ensure that the Pastry section has the appropriate staffing levels for efficient operations while achieving set employee productivity targets.
  • Constantly monitor staff morale to ensure that the personnel is kept in an appropriate state of discipline, motivation and commitment to the objectives of the organization at all times.
  • Ensure that the Pastry staff receive appropriate and adequate training, supervision and assistance in order to achieve the desirable level of performance in the preparation, cooking and presentation of all dishes
  • Ensure that the cleaning staff receives appropriate and adequate training, supervision and assistance in order to use the materials and equipment correctly so as to keep the entire working areas lean and tidy.
  • Regularly appraise his immediate collaborators in order to feedback to them essential information to enable them to constantly improve their performance.
  • Compile staff duty roasters and arranging staff holidays as per the hotel’s level of occupancy

3/ Maintenance of Equipment

  • With the Maintenance Manager of the hotel, set-up and monitor a proper preventive maintenance programme in order to ensure that the equipment of the Pastry section and their dependencies are always meticulously maintained and in excellent running order at all times.
  • Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
  • Ensure that in the context of the operations, all standards of management for the environment and its related legislation are strictly observed.
  • Ensure all equipment is cleaned, well-maintained and in proper functional order.

 

JOB REQUIREMENTS:

  • Fine dining experience is a must. 
  • Remote islands life and working experience (minimum 2 years is a must)
  • Experience in the same role for at least 2 years in a five stars resort is a must
  • Proven experience as Pastry Chef, baker or relevant role
  • Great attention to detail and creativity
  • Organizing and leadership skills
  • Willingness to replenish professional knowledge
  • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
  • Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
  • Certificate in culinary arts, pastry-making, baking or relevant field
  • Proven experience in managing the diversity in a team
  • Great team spirit
  • Single Status

Requisitos

See description

Tipo de oferta de empleo
A tiempo completo
Ubicación
Seychelles
Departamento
Alimentos & Bebidas cocina
Fecha de incorporación
Lo antes posible
Duración del contrato
Indefinido

Constance Lémuria Seychelles

The 5-star deluxe Constance Lémuria Seychelles is situated on the north-western coast of Praslin island. The main building lies crafted into the hillside and the rooms adapt themselves to the existing natural scenery.

Its four restaurants offer exceptional dishes prepared by a brigade of Chefs, positioning Constance Lémuria Seychelles as a reference of culinary excellence in the Seychelles.

Among the various amenities available is the U Spa featuring Valmont. The hotel also has the unique 18-hole championship golf course of Seychelles.

Constance Lémuria Seychelles is an eco-friendly hotel, with its famous turtle preservation programme illustrating this commitment.

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