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Executive Pastry Chef
1 month ago
Your role as a Commis I (Hot Section) is to supervise the assigned station/section, produce a consistent, high-quality product, ensure a courteous, professional, efficient, and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures to maximize guest satisfaction.
Key Qualifications
You possess experience and skills in:
- Handling the unique demands of a fast-paced pastry kitchen, showcasing an ability to excel under pressure while maintaining precision in execution.
- Working collaboratively within a team, understanding the importance of seamless coordination in a pastry setting.
- Developing strong organizational skills tailored to the dynamic nature of pastry preparation, ensuring efficient workflow and timely delivery of exquisite pastry items.
- Employing a detail-oriented approach, focusing on precision and presentation in pastry creation to meet and exceed culinary standards.
- Adapting to evolving menus and being receptive to feedback, fostering an environment of continuous improvement in pastry offerings.
- Demonstrating a passion for pastry arts, shown through a keen interest in experimenting with flavors, textures, and techniques to elevate the overall dessert experience.
- Exhibiting effective communication skills to contribute ideas and insights, fostering a collaborative and innovative pastry kitchen environment.
Additional Information
What's in It for You
- Employee benefit card offering discounted Accor rates worldwide.
- Learning programs through our academies.
- Opportunity to develop your talent and grow within your property and across the world.
- Ability to make a difference through our corporate social responsibility activities like Planet21.
- Culinary Expertise: Mastery of cooking techniques, food preparation, and various cuisines.
- Creativity: Ability to develop unique recipes and present dishes attractively.
- Leadership: Strong skills in managing kitchen staff, delegating tasks, and fostering teamwork.
- Time Management: Efficiently managing time to ensure timely preparation and service of dishes.
- Attention to Detail: Careful monitoring of food quality, presentation, and adherence to recipes.
- Knowledge of Food Safety: Understanding and implementing food safety and sanitation standards.
- Problem-Solving: Quick thinking to address kitchen challenges, such as equipment failures or supply shortages.
- Communication Skills: Clear communication with kitchen staff and front-of-house teams to ensure smooth operations.
- Inventory Management: Ability to manage inventory, order supplies, and minimize waste.
- Adaptability: Flexibility to adjust menus and recipes based on seasonal ingredients and customer preferences.
Responsibilities
Key Responsibilities Include:
- Developing and planning menus that align with the restaurant's concept and customer preferences.
- Preparing and cooking meals according to established recipes and standards.
- Overseeing kitchen operations, including staff management, training, and scheduling.
- Ensuring the kitchen meets health and safety regulations and maintaining cleanliness.
- Monitoring food quality and presentation to ensure high standards are met.
- Managing inventory and ordering supplies as needed to maintain stock levels.
- Collaborating with front-of-house staff to ensure a seamless dining experience for guests.
- Keeping up with culinary trends and continuously improving skills and techniques.
