Kempinski Hotels Job Vacancy 2018 for Pastry Chef, Chef De Cuisine Italian, Application Details

Kempinski Hotels Job Vacancy 2018 for Pastry Chef, Chef De Cuisine Italian, Application Details

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Applications are invited from suitably qualified applicants for Kempinski Hotels job Vacancy 2018 Interested applicant(s) ought to follow the details and procedures on this page to secure this opportunity.

Kempinski Hotels Job Vacancy 2018

Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury. Located in many of the world’s most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities – complemented by impeccable service.

Pastry Chef

  • Job TypeFull Time
  • QualificationBA/BSc/HND
  • Location Nairobi
  • Job Field Catering / Confectionery

Job description

Reporting to the Executive Chef, the Pastry Chef’s main function is to plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Villa Rosa Kempinski

Villa Rosa Kempinski is a Five Star luxury hotel situated on Chiromo Road, the hotel is just a 5-minute drive to the city centre, and 20 km from Jomo Kenyatta International Airport.The hotel boasts of 200 stylishly-designed and tastefully-decorated rooms and suites spread on 10 floors, 5 themed restaurants, varied conference rooms plus Kempinski The Spa

Key Responsibilities

  • Supervise all employees in the Pastry/Bakery kitchen
  • Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing
  • Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.
  • Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up- dated and accurate costing of all
  • Pastry dishes prepared and sold in the Food and Beverage operation
  • Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines
  • Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.
  • Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis
  • Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment
  • Plan the duty rosters on weekly basis.
  • Ensure training needs analysis of the pastry staff is carried out and training programmes are designed and implemented to meet the needs
  • Work with Executive Chef in the preparation and management of the department’s budget
  • Assist in coordinating the preparation of the departmental annual budget
  • Control and monitor departmental costs on an ongoing basis to ensure performance against budget
  • Provide input for probation and formal performance appraisal discussions in line with company guidelines.
  • Comply with all Kempinski company policies.
  • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  • Any other duties that may be delegated by the management through the Executive Chef

Desired Skills & Qualifications

  • High School or secondary diploma required
  • Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
  • Minimum 4 years kitchen experience
  • Minimum 3 years in a pastry kitchen role, preferably with a 5* Hotel chain
  • International experience preferred
  • Excellent written and verbal communication skills.
  • Ability to identify and delegate tasks effectively.
  • Excellent organizational and time management skills.
  • Knowledgeable of food safety regulations.
  • Computer literacy
  • Good communication skills
  • Ability to work and communicate in a multinational environment:
  • Able to work in a fast paced environment and can multitask
  • Ability to remain calm and composed under pressure

Chef De Cuisine Italian

  • Job TypeFull Time
  • QualificationBA/BSc/HND
  • Location Nairobi
  • Job Field Catering / Confectionery

Job description

Reporting to the Executive Chef, the Chef De Cuisine (Italian) will be responsible for the Italian outlet, with a brigade of sever chefs and offering traditional Classical and Modern Italian Cuisine.

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Key Responsibilities

  • Provide direction for the day to day operations of the Italian Restaurant Lucca.
  • Develop and create standard recipe cards with pictorials according to the Executive Chef’s policy.
  • Establish and maintain professional and effective communication within the whole Food & Beverage Department.
  • Ensure all Italian kitchen items are prepared and served according to the standard set by themselves and the Executive Chef.
  • Take a professional self interest to constantly maintain a high standard of food preparations, controlling cost and wastage, reduce any loss and breakage of operating equipment by enforcing preventive Policies and Procedures.
  • Monitor all kitchen costs and take corrective action, when necessary to reduce expenses.
  • Inspect daily, all fresh food received to ensure a high quality is maintained.
  • Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
  • Develop with the Training Manager training plans for the all kitchens to ensure training on Italian food
  • Ensuring the quality and standards at the outlet meet the expectations of the customer
  • Maintaining consistency in quality, hygiene, safety and sanitation standards
  • Comply with all Kempinski company policies
  • Any other duties that may be delegated by the management through the Executive Chef

Desired Skills & Qualifications

  • High School Diploma
  • Degree/Diploma in food production
  • Eight years minimum experience in traditional Classical and Modern Italian.
  • Previous position as Sous Chef or Chef de cuisine with minimum experience of 2 years
  • Previous experience within a luxury 5-star establishment
  • Experience in a similar role and proven track record may be considered in lieu of specialised education
  • Strong people leadership skills
  • Computer literacy
  • Good communication skills
  • Fluent speech skill; Knowledge of the English language is mandatory
  • Sound,checkable previous employment references
  • Able to work in a fast paced environment and can multitask
    Ability to remain calm and composed under pressure

How to Apply

Use the link(s) / email(s) below to apply on company website.

 

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