Royal Maxim Palace Kempinski
The Royal Maxim Palace Kempinski is a haven of tranquillity in the heart of New Cairo. Offering a range of palatial services, the hotel features the finest rooms coupled with the highest levels of service and is an ideal base from which to explore the amazing city of Cairo.
The hotel’s optimum location on the city’s ring road and its close proximity to Cairo International Airport make the hotel the perfect starting point from which to explore Cairo’s treasures.
Assistant Pastry Chef
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.
Key Responsibilities :
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.
Desired Skills & Qualifications :
Ability to work and communicate in a multinational environment, including oral and written language skills in English; Any additional languages are an advantage.
Operational knowledge of the role.
Luxury Hotel Experiences.
Basic knowledge of hotel operations & Computer systems, including Microsoft Office (Word, Excel and PowerPoint); Basic knowledge of Micros is an advantage.
Passion for hospitality and the European elegance of service.