Head Pastry Chef - Movenpick Hotel Amman

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

Responsibilities: 

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:   

• Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specification, observing food products at receiving, storing and issuing.
• Assists the Executive Chef in proposing menus and buffet set-ups in a creative and market oriented manner.
• Assists in development and implementing standards, Recipes, Portion size and costing.
• Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
• Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
• Keeps an eye on the products as to never get shortage especially before public holiday or busy season.
• Checks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef’s specification and takes action if he sees discrepancies immediately.
• Performs related duties and special projects as assigned.        
• Controlling Departmental inventory in conjunctions with Food Stores.
• Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities. 
• Monitoring portion control to size, consistency and ingredient standards.
• Developing New menu Items to ensure the offering is current and on top of international trends. 
• Source New products to ensure we a re recognized as a food & Beverage destination while training the Culinary team on cutting edge techniques. 
• Ensuring that the kitchen work area is clean, organized and that the equipment is functional.
• Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions. 
• Creating all new food production requirements for the kitchen department. 
• To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures. 
• Adheres to Menu Engineering Program. 
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. 
• Adhere to all environmental policies and programs as required. 
• Other reasonable duties as assigned. 

• Minimum 4 years Pastry Experience with extensive time spend in all areas of Pastry. 

• Must be able to create Chocolate & Sugar Show Pieces. 

• Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills.

• Must be innovative, detail oriented and quality conscious.

• Awareness of new trends in presentation and preparation.

• Must be flexible in scheduling to accommodate business demands.