Kempinski Hotels S.A. is Europe's oldest luxury hotel group. The group now has its head office in Geneva but was founded in Berlin in 1897 as the 'Hotelbetriebs-Aktiengesellschaft'.

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Key Responsibilities

Prepare all pastry ingredients, materials, and specialized bakery equipment required for daily service in advance.

Bake and present a range of pastries, breads, and desserts in strict accordance with established recipes and restaurant menus.

Provide clear direction and leadership to the pastry team, including Demi-Chef de Parties, Commis, and Stewards.

Clean and re-set the bakery and pastry stations to maintain impeccable operational and hygiene standards.

In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific pastry production requirements are communicated to the team.

Conduct on-the-job training in pastry techniques and maintain detailed progress records for each staff member.

Provide essential input for probation periods and formal performance appraisal discussions for junior pastry staff.

Ensure new pastry team members attend hotel orientation within their first month and complete departmental orientation within two weeks.

Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.

Assist superiors in managing the pastry department’s budget while staying mindful of food cost and financial targets.

Enforce cost-saving measures and encourage staff to recycle while minimizing ingredient wastage.

Log all security incidents and accidents in compliance with hotel requirements and safety protocols.

Escalate production difficulties, guest feedback on pastry quality, or relevant internal information to superiors immediately.

Perform additional tasks and responsibilities as assigned based on the evolving needs of the bakery business and the hotel.

Skills, Knowledge and Expertise

Minimum of two years’ experience in a similar position or as a Pastry Demi Chef De Partie preferably in a 4/5-Start rated International Hotel

Knowledgeable of food safety regulations

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

Applying a professional, confidential and ethical approach at all times

Working in a safe, prudent and organized manner

Proficiency in Microsoft Office preferred

Benefits

Medical Cover

Pension

• Prepare all pastry ingredients, materials, and specialized bakery equipment required for daily service in advance.
• Bake and present a range of pastries, breads, and desserts in strict accordance with established recipes and restaurant menus.
• Provide clear direction and leadership to the pastry team, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the bakery and pastry stations to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific pastry production requirements are communicated to the team.
• Conduct on-the-job training in pastry techniques and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior pastry staff.
• Ensure new pastry team members attend hotel orientation within their first month and complete departmental orientation within two weeks.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
• Assist superiors in managing the pastry department’s budget while staying mindful of food cost and financial targets.
• Enforce cost-saving measures and encourage staff to recycle while minimizing ingredient wastage.
• Log all security incidents and accidents in compliance with hotel requirements and safety protocols.
• Escalate production difficulties, guest feedback on pastry quality, or relevant internal information to superiors immediately.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the bakery business and the hotel.

• Knowledgeable of food safety regulations
• 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
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Proficiency in Microsoft Office preferred

• Minimum of two years’ experience in a similar position or as a Pastry Demi Chef De Partie preferably in a 4/5-Start rated International Hotel