Introduction Swiss Education Group is your Swiss Alliance of hospitality management schools in Switzerland. Our 4 hospitality management schools, alongside the Culinary Arts Academy Switzerland, offer undergraduate and postgraduate qualifications. With a variety of specialisations on offer, ranging from Events Management to Finance, we encompass 7 brands across 6state-of-the-art campuses (Brig, Le Bouveret, Caux, Leysin, Lucerne, Montreux) all supported by our corporate head office in Montreux. For our campus César Ritz Colleges in Luzern we are looking for a PASTRY CHEF INSTRUCTOR Your tasks Reporting to the Executive Chefand to the Program Leader, the successful candidate will join a dynamic team, committed to the delivery of high quality programs and will be required to teach to multi-cultural profiles. Starting Date : as soon as possible MainResponsibilities: •Teach Pastry & Chocolate modules to students according to our standards •Ensure and provide quality pastry production for students and staff •Ensure follow-up on student's needs •Ensure daily freshness and variety • Demonstrate sanitation, cleanliness and security of the kitchen and storerooms tostudents Your profile Qualities and qualifications: •Pastry & Chocolate qualifications (
At home in the world’s most inspiring locations, hand-picked for exceptional beauty and unique cultural charm, One&Only Resorts and Private Homes are havens of outstanding style and service that place you in the heart of every fascinating environment. From incredible, authentic cuisine, to unique tailored excursions, and spectacular spaces to simply ‘be’; unforgettable moments begin at One&Only. We currently have an exciting opportunity for an experienced PASTRY CHEF to join our ultra-luxury resort One&Only Portonovi opening soon. One&Only Portonovi will be an essential part of Portonovi, a new 60-acre luxury lifestyle development on the picturesque shores of Boka Bay, when it opens in 2021. Situated adjacent to the UNESCO World Heritage site of Kotor, and boasting its own secluded sandy beach, One&Only Portonovi will offer the ultimate in privacy and exclusivity, as well as a year-round destination Espace Chenot Health Wellness We are looking for a candidate with a wonderful experience in pastry, to do great things and work with our amazing team within Bakery and Pastry department: Our Pastry Chef will be producing and managing a variety of recipes, participate in the creation of buffets and a la carte pastry, and will have a solid understanding
MAIN DUTIES AND RESPONSIBLITIES: 1.1.1 To ensure that Pastry section is managed successfully as an independent profit center. 1.1.2 To come up with new, innovative ideas related to the food product, displays, plating and Buffet set-up’s. 1.1.3 To assist and be responsible of the entire Pastry and Bakery production and has to ensure top-quality products for all Outlets required, as per the Hotel standards. 1.1.4 Consistently follows the instructions provided by the Chef De Cuisine and / or Executive Sous Chef and or Executive Chef in the successful preparation, presentation, and storage of any pastry items. 1.1.5 Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times. 1.1.6 Maintains and cleans all work areas, kitchen
A leading cruise liner is looking for dynamic, top-quality individuals to join their expanding family. As an industry leader in service and innovation, they provide a working environment that fosters career growth and development for their onboard team members. With a fleet of innovative cruise ships, each offering guests a premium vacation experience, there are almost countless opportunities to join them at sea. Join us today as a Pastry Cook. BASIC PURPOSE The Cook Pastry operates under the guidance of the Executive Chef. He/she take their orders directly from the Cook Pastry . He/she will report to the 1st Cook Pastry is not on duty. Will Be assigned to a specific station ( Day or Night Shift) He/she is responsible for all dessert production of this station as indicated in the menu plan, recipes and methods and as assigned by the supervisor. Ensures that production is efficient and no waste occurs. He/she is responsible to take care of all requests from the supervisor (above) pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all pastry food production to the supervisor (above). He/she is responsible to supervise, monitor and delegate all, and extra work-load to subordinates within a timely and cost efficient manner. He/she
Head Baker - Hong Kong - New Opening - Amazing opportunity! Salary: HKD 45,000 – 60,000 pcm Start Date: ASAP The Company: One of Hong Kong’s leading restaurant groups with a variety of award-winning concepts to its name is opening a new all-day restaurant with the main focus being on top-notch baked goods. The Role: You will play a key role in the development, pre-opening and launch of their new concept, being the lead on breads, doughs, pastry, desserts, and other baked and sweet goods Ensure all food production is achieved on time and to the required quality and within the agreed controls Be fully responsible for all aspects of the kitchen including menu design, recruitment and staff welfare Ensure exceptional product quality and hygiene standards and that labour costs and COG are within budget Managing a team of up to 10 Fun environment with good working culture Adapting to a fresh product, currently unrivalled in the HK market The Person: Strong capability in people management, with previous experience of managing multi-skilled teams across different service periods Classically trained in Baking or Patisserie, with high techn
The safety and security of guests and employees are of vital importance Assist, supervise and control the events, the production in general and the a la carte production Always adhere to SOP and P&P standards of preparation, recipe and presentation Ensure and enforce food safety and hygiene is at the highest importance Maintain own working area, materials and company property clean, tidy and in good shape Assists with the preparation, presentation, decoration and menu dishes including Produce the highest possible food quality within guidelines. Store unused food properly and inform Executive Pastry Chef/or Head Baker of large quantities of stored food. Take orders and work closely from his/her Pastry Demi Chef de Partie and carry them out in the correct manner. Work closely with the Pastry Demi Chef de Partie and takes every opportunity to become familiar with all aspects of his/her position Work to the specifications given by the Pastry Chef De Partie/or Head Baker portion, size, quantity and quality as laid down in the recipe index, etc. Ensure proper Food handling techniques and storage, including dating and stock rotation. Ensure hotel property, kitchen equipment and areas are kept cleaned and in very good condition. Contribute to costs control and waste management. Participate in departmental training activities. Maintain Food Safety & H
DESCRIPTION About Jumeirah & the hotel At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East. We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one. You can rely on us to support you as you settle into your journey with us and make Jumeirah ‘Your Place to Shine’. The Jumeirah Royal Saray, which is located on the Bahrain shoreline in a premium beach front position, offers 172 guest rooms including two Royal Suites as well as a variety of dining and recreational choices including a state of the art health club and spa. About the job An opportunity has arisen for a Pastry Sous Chef to join the Culinary team in Jumeirah Royal Saray Bahrain. The main duties and responsibilities of this role • Oversee the Pastry processes, and designing standard recipes to ensure consistent quality in Pastry production, that meet guest expectations and contribute to the profitability of the hotel • Ensure a
Private Household Chef-in-Charge for VIP Family Job Description: Prepare meals according to employers' recipes or tastes, handling all meals for the family Oversee the Stock, organization, and cleanliness of kitchens and cooking utensils Shop for or order food and kitchen supplies and equipment Plan menus according to employers' needs and diet restrictions Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food Might travel with employers to vacation homes to provide meal preparation at those locations Specialize in preparing fancy dishes and/or food for special diets Create and explore new cuisines
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. 50%Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. 20%Read and employ math skills for following recipes.Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. 10%Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. 10%Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. 10%Adhere to control procedures for cost and quality · Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations · Adheres to the standards of food quality, preparation, recipes, and presentation ·
JOB ROLE To assist in leading & managing all culinary activities within the central production facility, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. JOB RESPONSIBILITIES Assist the Central Kitchen Executive Chef to manage productivity to meet growth in line with budget KPI targets. Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback. Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle. Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across all facility sections. Liaise with EHS department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements.
Hiring now for a Fine Dining Indian Concept ! An exciting opportunity for a head chef position in Qatar to lead the pre-opening team for a Modern Indian Fine dining Restaurant that has a vibrant atmosphere. Required Experience and Skills Must have experience, running an upscale fine dining Indian restaurant on a similar role Experience in setting up a new business from Scratch is must have skill set Understands the Qatar Market and the local taste The candidate must be creative and have amazing skills sets in Modern Indian Kitchen Experience in dessert production an advantage Skill sets to create and develop menus from the base Food Quality driven with a keen eye for cost control essential Experience in handling Volume production Experience in handling independent restaurants Experience in leading a large team of chefs Must have entrepreneurial skills
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description: As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager,Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis.It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen
JOB ROLE To assist the Sous Chef in leading & managing all culinary activities within the Cold Kitchen section, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. JOB RESPONSIBILITIES Assist the Sous Chef to manage productivity to meet growth in line with budget KPI targets Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across Cold Kitchen sections Liaise with EHS department to ensure the levels of food hygiene within the operation are at l
Job Role: 1.1.1 Receives work assignment and supplies from Supervisor, signs for the key in key-log (received and returned) and is responsible for the key in his/her possession. 1.1.2 Cleans the lobby, dust/mops floors, dusts furniture, wipes tables, polishes brass, clean ashtrays, disposes garbage and cleans the heart-of-house areas as per the standards set. 1.1.3 Carries out special work as and when assigned. 1.1.4 Spots and vacuums carpet in restaurant and public areas as per scheduled time. 1.1.5 Dusts walls, counters, telephones and fixtures. 1.1.6 Cleans guest lifts, brass, mirrors, walls and carpets periodically. 1.1.7 Makes sure the storeroom is clean and tidy 1.1.8 Makes sure cleaning equipment is clean, well maintain and properly store
Greeting guests upon arrival and making them feel welcomed. Administering check-ins and check-outs. Providing front desk services to guests. Assigning rooms and taking care of administrative duties. Delivering mail and messages. Processing guest payments. Coordinating with bell service and staff management. Being a source of information to guests on various matters such as transport and restaurant advice. Processing meal and beverage requests. Accommodating general and unique requests. Diffusing conflict or tense situations with guests. Requirements 2+ years customer service experience in 4* Hotel. Certificate or diploma in hospitality advantageous. Exceptional interpersonal skills. Excellent written and verbal communication. Good time management and organizational skills. Opera experience.
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description: Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Demi Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Demi Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Demi Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef. Qualification: • Bachelor’s Degree or any culinary degree • Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants •
We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: • Support Chef de Partie or Demi Chef de Partie in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Control food stock and food cost in your section • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control Education, Qualifications & Experiences You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presen
MAIN DUTIES AND RESPONSIBILITIES: 1.1.1. Ensure safe daily operations within the swimming pool areas by ensuring compliance of all health, safety and fire prevention policies and procedures. 1.1.2. To undertake training of all time – lifesaving techniques /procedures with special attention in the development of staff, swimming abilities, stamina, strokes, and water awareness. 1.1.3. Must attend to the need of the guests immediately, serious problems / situations must be reported to Safety and Security Manager immediately. 1.1.4. Strictly follow Lost and Found procedure. 1.1.5. Work closely with other departments related to Security to ensure effective customer orientated operation. 1.1.6. Implement duties in line with the Quality Standards, Security and Health & Safety requirements and applicable legislations
Scope of Work: Under the guidance of the Outlet/Restaurant Manager or delegate carries out the requests for the smooth running of the outlet to the required standards. Job Responsibilities: 1. Cleans and prepares condiments. 2.Obtains adequate quantities of linen from the linen room as per the request sheet. 3.Follows the standard operating procedures at all times. 4.Ensures sufficient quantities of crockery, cutlery, china and glassware is available prior to the service operation. 5.Ensure orders are thoroughly checked before serving to the guest. HR Responsibilities: 6.Attends all hotel trainings as required. 7.Adheres to all HR and hotel policies and procedures. Financial Responsibilities: 8.Works with due diligence to ensure minimum breakage and spillage to reduce operational expenses. 9.Actively participates in energy saving and recycling initiatives. General Responsibilities: 10.Attends all required management meetings. 11.Ensure that the appropriate standards of conduct, dress, hygiene, u
Executive Chef – Ghana! This luxury Boutique Hotel and Residences is now looking for an Exec Chef to head up the kitchen team! Essential to have 4* or 5* hotel experience in West or East Africa – if you don’t have this, then please don’t apply! For this Exec Chef role, we are looking for a talented and experienced Exec Chef who is able to see a busy restaurant kitchen and banqueting operation too. Emphasis is on local food and products so we need someone who has worked in the region before. There is a kitchen refurb in the pipeline too which he / she will also be overseeing. We are looking for a good Kitchen Manager and able to manage costs, wastage and all other controls. You will be a hands-on leader and bee able to train & inspire your team! Must be willing to undergo complete physical as part of the interview process. Salary Package Offered: USD $ 3500 Net, Company covers the 20% expat tax, transport / car availability, 2 bedroom accommodation onsite, company supplies 2 flights per year – single status contract preferred or with spouse only. Unfortunately, due to the very high volume of applications being received, we will only be contacting short-listed individuals.