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. The job of Pastry Chef is executed satisfactorily when: • Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen. • 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 in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. • Inspect daily, all fresh food received to ensure a high quality is maintained. • 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 on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. • 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 the proper purchasing request, store requisitioning and controlling of supplies. • Work with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. • Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs. • Provide input for probation and formal performance appraisal discussions in line with company guidelines. • Coach, counsel and discipline staff, provide constructive feedback to enhance performance. • Work with Executive Pastry Chef in the preparation and management of the department’s budget. • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. • Maintain a hygienic kitchen and personal hygiene. • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. • Initiate action to correct a hazardous situation and notify supervisors of potential dangers. • Log security incidents and accidents in accordance with hotel requirements. • Implement and practice HACCP. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. NATIONALITY: Lebanese EDUCATION: Hospitality management or equivalent HACCP certification EXPERIENCE: To fill the position, the following is required: • Minimum 3 years kitchen experience • Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain • Experience in the retail sector is beneficial • International experience preferred LANGUAGE: • Local language – excellent oral and written skills • English – excellent oral and written skills • Additional language - beneficial COMPETENCIES: • Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions. • Excellent written and verbal communication skills. • Ability to establish and retain effective working relationships with hotel staff and clients/vendors. • Ability to identify and delegate tasks effectively. • Excellent organizational and time management skills. • Applies a professional, confidential and ethical approach at all times. • Works in a safe, prudent and organized manner. • Knowledgeable of food safety regulations. TECHNICAL COMPETENCIES: • Ability to operate computer and office equipment. • Proficiency in Excel and Word. INDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially: • Passionate for Food & Beverage • People Oriented • Passionate for European luxury • Entrepreneurial • Straightforward • Business Acumen • Sense of responsibility • Leader • Team player • Analytical thinker • Flexible and reliable • Tolerant and open minded • Works well under pressure