Bakery Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Lebanon - Beirut

Description

Key Responsibilities

• Ensure smooth daily production of breads, bakeries, savories and desserts.
• Control food and labour costs and seek opportunities to increase food revenue and departmental productivity.
• Participate in menu design and food preparation standards.
• Oversee implementation and training of new menus and recipes.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
• Maintain ongoing training and development of employees, conduct TTTTs and follow up in a timely manner.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancies.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• 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.
• Carry out other related duties that may be assigned and may assist in Pastry production.

Skills, Knowledge and Expertise

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/BS)
• Must show signs of career development
• HACCP certification

• 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

• Local language – excellent oral and written skills
• English – excellent oral and written skills
• Additional language - beneficial

• 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.

• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.

• 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