Pastry Chef- Chef Tournant- Chef de Partie

Barcelo Fortina Hotel

At Barcelo Fortina Malta we are currently looking for the following positions:

PASTRY CHEF

Responsibilities:
-Develop and execute innovative pastry menus in line with the hotel's culinary standards and guest preferences.
-Oversee the day-to-day operations of the pastry kitchen, including production, plating, and presentation.
-Train, mentor, and inspire a team of pastry cooks and assistants to maintain consistency and excellence in all pastry offerings.
-Ensure strict adherence to food safety and sanitation guidelines, maintaining a clean and organized kitchen environment.
-Collaborate closely with other members of the culinary team to coordinate menu planning, special events, and seasonal promotions.
-Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
-Stay current with industry trends, techniques, and ingredients to continuously innovate and enhance the pastry program.
Educational and skill requirements
-Proven experience as a Pastry Chef in a high-volume, upscale hotel or restaurant environment.
-Culinary degree or equivalent certification from a recognized culinary institution.
-Extensive knowledge of pastry techniques, ingredients, and flavor profiles.
-Strong leadership skills with the ability to motivate and develop a team.
-Excellent organizational and time management skills, with the ability to multitask and prioritize in a fast-paced setting.
-Creative flair and passion for pastry arts, with a dedication to delivering exceptional quality and presentation.
-Proficiency in pastry production, baking, and dessert decoration.
-Flexibility to work evenings, weekends, and holidays as required.
-Able to work under pressure
-Working knowledge of baking with ingredient limitations (pastries that are sugar free, gluten free etc)

CHEF DE PARTIE
Main tasks and responsibilities
-Execute daily mise en place and preparation of assigned station.
-Ensure the highest quality of food production in accordance with the hotel's standards.
-Collaborate with the culinary team to develop and innovate menu items.
-Monitor and maintain kitchen equipment and ensure adherence to safety and sanitation standards.

Educational and skill requirements
-In-depth knowledge of Continental culinary techniques, ingredients, and trends.
-Strong communication skills.
-Proven experience as a Chef de Partie in a high end establishment.
-Strong knowledge of culinary techniques, food safety, and sanitation.
-Excellent organizational and communication skills.
-Ability to thrive in a fast-paced, high-end and high-pressure culinary environment
-Creative and passionate about delivering exceptional dining experiences.
-Ability to work on own initiative and share ideas and experiences
-Own transport

CHEF TOURNANT
Main tasks and responsibilities
-Execute daily mise en place and preparation of assigned station.
-Ensure the highest quality of food production in accordance with the hotel's standards.
-Collaborate with the culinary team to develop and innovate menu items.
-Monitor and maintain kitchen equipment and ensure adherence to safety and sanitation standards.
- Assisting the Head chef and Sous chef in the development of new recipes.
-Communication with other chefs and managing kitchen staff.
Educational and skill requirements
-In-depth knowledge of Continental culinary techniques, ingredients, and trends.
-Strong communication skills.
- Working in 5* hotels.
-Proven experience as a Tournant in a high end establishment.
-Strong knowledge of culinary techniques, food safety, and sanitation.
-Excellent organizational and communication skills.
-Ability to thrive in a fast-paced, high-end and high-pressure culinary environment
-Creative and passionate about delivering exceptional dining experiences.
-Ability to work on own initiative and share ideas and experiences
-Own transport