Executive Pastry Chef

AccorHotel; Cádiz; Presencial; EUR 30.000 - 40.000; Jornada completa

Descripción de la vacante

A luxury hotel in Cádiz is seeking an experienced Pastry Chef to lead and innovate the dessert offerings. You will supervise the pastry team, develop new recipes, and ensure compliance with hygiene standards. The ideal candidate should have prior experience in a luxury setting and be skilled in managing a team. This role offers opportunities for growth and development while providing discounted rates on hotel stays and dining.

Servicios

Discounted hotel rooms

Food and beverage rates at sister properties

Learning programs for growth and development

Formación

• Previous experience as a Pastry Sous Chef or Pastry Chef in a luxury hotel or professional pastry kitchen.
• Ability to work under pressure, with physical mobility and agility.

Responsabilidades

• Supervise and manage the pastry team to ensure high-quality dessert offerings.
• Design and develop innovative dessert recipes aligned with culinary trends.
• Ensure compliance with food hygiene and safety regulations in pastry operations.

Descripción del empleo

Overview

The Pastry Chef in a luxury hotel plays a key role in the creation and supervision of the pastry and dessert offerings, ensuring that every product meets the highest standards of quality and presentation.

Responsibilities

1. Supervision and Management of the Pastry Team
   • Leadership: Direct and motivate the pastry staff, assigning tasks and fostering a collaborative work environment.
   • Training: Train the team in advanced pastry techniques and food hygiene and safety regulations.
2. Product Development and Creation
   • Innovation: Design and develop new dessert recipes and presentations aligned with current culinary trends and guest expectations.
   • Customization: Adapt pastry offerings for special events, tasting menus, or specific dietary needs.
3. Operational Management
   • Quality Control: Ensure all pastry products maintain consistent quality and presentation.
   • Inventory Management: Oversee stock of ingredients and supplies, placing orders and supervising deliveries to ensure freshness and availability.
4. Interdepartmental Collaboration
   • Coordination: Work closely with other departments, such as the kitchen, banqueting, and event management, to ensure a comprehensive gastronomic experience for guests.
   • Consultation: Provide guidance and recommendations on dessert and cake selections for special menus or events.
5. Compliance with Standards and Regulations
   • Hygiene and Safety: Ensure compliance with all food hygiene and safety regulations in all pastry operations.
   • Sustainability: Implement sustainable practices in ingredient sourcing and waste management.

Qualifications

Education and Required Experience

Academic Background: Previous experience as a Pastry Sous Chef or Pastry Chef in a luxury hotel or professional pastry kitchen

Physical Requirements

• Lifting of heavy objects
• Exposure to heat and cold
• Physical mobility and agility
• Ability to work under pressure
• Teamwork
• Extended periods of standing

Additional Information

What is in it for you :

• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!