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Automatically translated from French. View the original offer
Executive Pastry Chef - and/or Expatriate
Type of contract: CDD Remuneration: 800,000 XAF Job description:
Ensure the design, production and supervision of all pastry creations of the hotel, guarantee the quality, creativity and regularity of products, while ensuring compliance with hygiene and food safety standards. To supervise and develop the skills of the pastry team, optimize production costs and contribute to the excellence of the customer experience in accordance with the standards of the establishment
Supervise and coordinate all activities of the kitchens and catering points of the establishment. Design, develop and renew menus and cards according to hotel standards and customer expectations. Guarantee the quality, presentation, flavor and regularity of culinary preparations. Coach, train, motivate and evaluate kitchen teams. Organize work schedules and allocate tasks according to operational needs. Ensure compliance with hygiene, food safety and HACCP procedures. Controlling stocks, supplies, product quality and supplier relationships. Control food costs, control portions and limit waste. Develop and monitor kitchen operating budgets. Supervise culinary production at daily services, banquets, receptions and special events. Collaborate with the catering, purchasing and event departments to ensure effective coordination. Analyze customer feedback and implement continuous improvement actions. Ensure the maintenance of equipment and compliance with safety rules at work. Monitor operational and financial performance and report to management. Develop new culinary creations and ensure compliance with the quality standards of the establishment.
Education: Diploma in Cooking, Culinary Arts or Hospitality-Restoration. Experience: 5 to 7 years of experience in the kitchen, including significant experience in management or as a chef. Industry experience: Experience in high-end hotels desired. Languages: Fluency in French; English required.
Computer skills: mastery of inventory management tools, budgets and food costs.
Personal qualities: leadership, creativity, rigor, sense of responsibility, responsiveness and resistance to stress.
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Bonjour LES TOURS JUMELLE DE MPILA, je suis candidat pour ce poste. Mon parcours en Afrique mâa permis de maĂźtriser 7 ans d'expĂ©rience dans des contextes complexes. Je serais ravi dâĂ©changer sur ma capacitĂ© Ă apporter des solutions adaptĂ©es Ă vos enjeux. Merci pour votre considĂ©ration.
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