• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理
• 年底双薪
• 包吃包住
• 工会福利

SCOPE:
Plan, organise, 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.

OVERALL OBJECTIVES:
The job of Executive Pastry Chef is executed satisfactorily when:
- Daily kitchen operation is managed and organised, budget is prepared, payroll is verified, dishing costs and food storage is organised and controlled.
- Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
- New dishes and pastries are developed.
- Festival items are prepared with creative ideas and quality products – i.e. Christmas, Valentine's Day, Easter, Spring Festival and other national/cultural festivals.
- Effective employee working relationships are established and maintained.
- All HACCP guidelines are achieved and maintained.

At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers' daily activities. 

The Executive Pastry Chef fulfils their role as a Talent Development Ambassador when:
- They actively support and implement Talent Development initiatives as a part of their daily activities.
- They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
- They support and initiate transfer, cross exposure and task force assignments for their team.
- They personally conduct TTTTs with their team on a regular basis and take personal interest for their talents' development plans.
- They recruit and select potential talent according to the Company's current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.

*A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.

KEY RESPONSIBILITIES:
- Supervise all employees in the Pastry/Bakery kitchen.
- Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
- Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
- Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation.
- Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardised menu guidelines.
- Oversee all matters related to food purchasing for pastry and bakery.
- Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
- 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.
- Maintain a hygienic kitchen and personal hygiene.
- Work with Executive Chef and Director of People Services 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 programmes 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, providing constructive feedback to enhance performance.
- Work with Executive Chef in the preparation and management of the department's budget.
- Assist in co-ordinating the preparation of the departmental annual budget.
- Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
- 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.
- 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.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

QUALIFICATIONS: 
Nationality: 
- Chinese only.
Education:
- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
- Must show signs of career development
- HACCP certification
Experience:
- To fill the position, the following is required:
- Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
- Minimum 10 years (pastry) kitchen experience with a minimum of 2 years in Europe
- Experience in the retail sector is beneficial
- Banqueting experience is preferred
Language:
- Ability to work and communicate in a multinational environment:
- Local language – excellent oral and written skills
- English – excellent oral and written skills
- Additional language - beneficial
Competencies:
- Knowledgeable of food safety regulations.
- Thorough knowledge of bakery/ pastry methods, procedures.
- Ability to work independently, 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.
Technical Competencies:
- Computer literacy adapted to the field of training:
- Ability to operate computer and office equipment.
- Proficiency in Microsoft Office.
Individual Characteristics:
To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
- 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
Other Skills:
- Depending on region and property.

北京中奥马哥孛罗大酒店位处北京市重要枢纽，座落于奥运村商业区，离北京国际会议中心，以及2008北京奥运场地－奥林匹克公园及鸟巢国家体育场仅两公里之遥；往返首都国际机场或北京国际展览中心新馆只需25分钟车程；邻近地铁站，步行五分钟即可抵达；而著名高尔夫球俱乐部，如北京鸿华国际高尔夫球会及北湖九号亦近在咫尺。酒店提供马哥孛罗集团口碑载道的舒适高雅环境及非凡服务，设有高级客房、豪华双人客房、贵宾楼层客房以及行政套房供客人选择及每间客房均配备免费宽带上网服务。住客可选择在酒店餐厅和酒吧享用早餐、商务午餐会或晚宴，包括提供国际餐饮的马哥孛罗咖啡厅、中餐厅丰泽园、松子日本料理及大堂酒廊。酒店设有健身房、游泳池等设施，可让旅客忙碌一整天后舒展身心，恢复体力迎接未来之挑战，而商务中心完善的办公室设备，亦可让商务旅客随时与外界保持通畅联系。北京中奥马哥孛罗大酒店设有八间多功能宴会厅、两间大型宴会厅及两间贵宾厅，全部配备先进影视设备及完善配套，是举办鸡尾酒派对或公司会议的不二之选。我们细心热诚的服务人员随侍在侧，确保客人的聚会、会议或宴会圆满举行。酒店同时欢迎感兴趣的人士前来面试：1.面试要求：请前来面试的人员携带个人简历1份、1寸近照1张、身份证复印件，学历证明和相关证书复印件，酒店每周周一至周五接待面试，面试时间为上午9：00-11：00，下午13：30-16：30.2.面试地点：酒店B1层，人力资源部；3.乘车路线：乘653、644、643、985、430、630、758、803路公交车，慧忠北里站下车即到；乘833、913、751、752、851、425，运通110路及无轨电车108、124路，大屯站下车；乘地铁15号线安立路站下车，地铁5大屯路东站下车；酒店在“全聚德”烤鸭店斜对面。