Support the Executive Chef in selecting qualified personnel for the chocolate and pastry section; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development. Is responsible for the cost, quality, hygiene, taste, and presentation of all chocolate and confectionery products produced in or purchased by the facility and for ensuring guest satisfaction related to these. Within kitchen hygiene rules, all chefs working in the chocolate section should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards. Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding chocolate, praline, and pastry preparations. Identify the work methods and chocolate production standards and ensure that these are applied to prepare products of high quality and to maintain personnel efficiency. Check the daily provision vouchers and accelerate the circulation of slow-moving ingredients, including chocolate, cocoa, nuts, and sugar-based products. Control the current status of raw materials and provisions; prevent spoilage; ensure efficient use of excess products; and control portioning and product consistency. Make sure all personnel comply with personal hygiene rules. Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining ingredients are used efficiently. Check cooling systems and ensure products are stored according to the first-in, first-out (FIFO) principle. Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues. Monitor the performance of personnel and report any inefficiencies to the Executive Chef. Assist the Executive Chef in preparing chocolate and pastry menus, taking into account facility standards, food cost budgets, and special occasions (private functions, dessert buffets, themed events, etc.). Determine the necessary preparation and tempering methods to produce chocolate, pralines, and confections in a quality and healthy manner and control whether these methods are implemented. Deliver trainings to kitchen staff about chocolate techniques, recipes, menu preparation, and food cost management (excluding standard trainings such as Food Safety System and ISO standards). Regularly monitor the food safety management system. Keep track of relevant publications, seminars, and trade fairs to operate the chocolate and pastry section in a modern, healthy, and efficient manner. Instruct stewards to ensure that the chocolate and pastry section is extremely clean, safe, and compliant with hygiene rules. Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development. Monitor the work of chocolate and pastry personnel, instruct them, take measures against potential adverse events, and design their training programs. In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers. Prepare all chocolate, pralines, and confectionery products initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of all chocolate and dessert items. Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction. Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in this job description.
Education: At least a high school or equivalent diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). Foreign Language: At least intermediate level English. Courses and Trainings: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development.
Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work