Pastry Chef

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The HeadHunter Group is an innovative Staffing and Recruiting Company with HQ in US, Dover, Delaware, operating in Canada, Albania, Kosovo, Montenegro, North Macedonia, Bosnia & Herzegovina, Serbia, Cyprus, Greece, and Bulgaria. We offer the newest mentality in Staffing industry and our core business are Candidates and Clients.

For our client, Four Points by Sheraton Prishtina City, the first Marriott International Hotel in Kosovo, located in Marigona Residence, we are looking for a Pastry Chef. A part of Four Points by Sheraton Prishtina City is the fine dining Sospiro Restaurant in Prishtina - the First Exclusive Italian Fine Dining Restaurant in Kosovo, which is known for the high quality service, a variety of exclusive Italian dishes and the richest wine menu.

Reports to: Executive Chef | Responsible for: Pastry Cooks / Commis

Job Description:

Pastry Chef is responsible to plan and execute pastry operation and support Executive Chef in general kitchen operation.

Job Responsibilities:

• Assist Executive Chef in preparation of daily and weekly menus as well as assure variety, quality and costs of all pastry items in the menu.
• Follow up new pastry products and recipes and integrate those into the menus.
• Follow the restaurant service and consumption of buffet items and spot the fast/slow moving products. Develop pastry products and presentation to maximize guest satisfaction.
• Coordinate the cost and quantity of the pastry products during the day and check the quality, freshness and hygiene of these products.
• Assure that production cost remains within the budget prepared by Executive Chef.
• Closely monitor the pastry cooks/commis to assure they use correct methods and correct them as and when needed. Provide information to the new cooks for their training on the job.
• Use all the kitchen equipment and machinery safely and correctly and make sure that the staff is informed and trained to use it properly.
• Assure readiness of the utensils, equipment and machinery used in the pastry and report any faults or damage to Executive Chef & Chief Engineer.
• Ensure the cleanliness and hygiene of all working areas. Guide the team to achieve maximum hygiene and cleanliness of the kitchen areas.
• Report any problems/unexpected incidents in the Pastry to Executive Chef and take corrective action.
• Assure the actions decided during the daily meeting are executed as instructed and all the team follows these instructions.
• Prepare purchasing list in line with the pastry menus and share with the Executive Chef. Follow up on the timely delivery of supplies to the pastry together with Executive Chef.
• Assist Executive Chef in preparing reports, auditing and managing of the kitchen team during the day.
• Prepare work plan/schedule for his team.
• Prepare grounds for the kitchen team to work according to their experience and know- how.
• Coordinate the efficiency of the pastry team working on the production of the daily menu.
• Follow the standards defined by the Chef for himself and for the team.
• Assist Executive Chef for the performance review of the department and suggest promotions in his department. Make market analysis for fair levels of salaries and bonus scheme.
• Follow up on daily duty routine of the team and note absence and sickness related attitudes. Arrange replacement for the absent position and take action to improve efficiency of the team and share with the Excecutive Chef.
• Participate at all meetings and trainings as instructed by the management.
• Have good communication and work in good cooperation with colleagues.
• Adhere to Fire Health &Safety regulations and ensure the team adheres too.
• Keep all hotel equipment, furniture and fixture in good condition.
• Maintain neat and clean attire in line with Access grooming standards. Report to work on time in neat and clean uniform with self-hygiene taken care of.
• Undertake any other responsibilities assigned by the Executive Chef.

Job Requirements/Skills:

• Education: Minimum high school graduate
• Experience: Minimum 3 years of similar experience as Executive Sous Chef at in a reputable restaurant.
• Other Qualifications: Excellent knowledge on kitchen operation, food production and hygiene, medium level of written and spoken English is required; able to use MS Office programs, with positive attitude, tidy and attention to detail, a team player, focused on guest satisfaction and high quality standards, has planning and managing qualities.
  

What they offer:

• Challenge and opportunity for professional achievement;
  
• Dynamic work environment;
• Excellent working conditions.
  
• Accommodation (for international staff only)
• Traveling costs (for international staff only)
• Health insurance.

Application deadline:

We will be accepting applications until 20.11.2023. Please note that only shortlisted candidates will be invited for an interview.

Our client offers equal opportunity for everyone, and no person shall be discriminated against on the grounds of age, gender, sexual orientation, disability, nationality, ethnic background, race, skin color, religion or ideology, political persuasion, social background or marital status.