Head Pastry Chef / Pastry Chef

Head Pastry Chef – Premium Resort

Salary : depending on experience

Contract : Seasonal or Permanent

Location : Worldwide opportunities.

Languages : English, French needed

 

We are pleased to be working in association with an international group of Holiday Villages. They are looking for talented Pastry Chef / Head Pastry Chef to join the culinary division.

With resorts in 26 countries, they offer unforgettable holiday options. From the Alps to the beaches of the Caribbean; from Marrakech to Rio De Janeiro via Greece or Thailand, the destinations are rich and varied.

From buffets to plated service, show cooking experiences and numerous festive events, each Resort has several restaurants and bars options, event venues as well as a Premium All-Inclusive offer. Their Food and Beverage division is designed around five key experiences: the creation of unforgettable memories, the wonder of a diversity of restaurants concepts, the well-being of customers and teams, the awakening of emotions and senses through careful staging, all in an atmosphere that is both festive and relaxed.

 

You are

Creative, you know how to surprise your customers with your technique and create explosions of flavorsRigorous, you have a perfect command of hygiene and safety standardsPassionate, you like to coach and above all create emotion for customersNatural leadership and able to motivate your teams around defined objectives and support them in their development

 

Position of Pastry Chef

Supervise a team of 2 to 5 pastry chefs (depending on the Resort)Offer a wide variety of pastries at the buffet, in restaurants and for eventsCheck the mise-en-place, valorisation of the pastry and ensure the correct restocking of buffets (600 to 1000 covers per service)Manage orders and stocks on the pastry part

 

The ideal candidate:

Minimum 3 years of experience in a Pastry Chef position (or adequate experience in a second in the department)Must have an education in hospitality – Specilisation Pastry or Culinary Arts.Management of an adequate team size or senior experience in your spcialityStrong kitchen administrative management skills (team management, stock controls, budget, etc.)Must have all certifications to operate in the kitchen (HACCP standards, etc.)Strong communication and listening skills, excellent speaking, reading and writing skillsExperience with volume and qualityFrench and English languages

 

Please send your CV to Beatrice @COREcruitment.com to be considered