# Pastry Chef at Kempinski > Onsite · Lebanon · Unspecified · Other · open. Source: https://alderhq.app/jobs/pinpoint%3Akempinski%3A578695 (read 2026-11-09). ## Facts (observed) - Company: [Kempinski](https://alderhq.app/companies/kempinski) - Location text: Lebanon - Beirut, Beirut - Where it can be done from (inferred): Onsite · Lebanon (evidence: "Location: Lebanon - Beirut, Beirut") - Posted: already open when tracking began; date unknown - First seen by alder: 2026-11-04 · last verified: 2026-11-09 - Reposted: 0 times · edited: 0 times - Apply on the employer's site: https://kempinski.pinpointhq.com/en/postings/38a23afc-d4e3-48e1-87ca-5732ec48ee5e ## Pay and sponsorship - Posted pay: not posted ## Description (the employer's text) Plan, organize, 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. ### Responsibilities The job of Pastry Chef is executed satisfactorily when: - Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen. - Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market. - Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. - Inspect daily, all fresh food received to ensure a high quality is maintained. - Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef. - Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. - 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. - Plan the duty rosters on weekly basis. - Ensure the proper purchasing request, store requisitioning and controlling of supplies. - Work with Executive Pastry Chef and Director of Human Resource 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 programs 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, provide constructive feedback to enhance performance. - Work with Executive Pastry Chef in the preparation and management of the department’s budget. - Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. - Maintain a hygienic kitchen and personal hygiene. - 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. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. ### Skills NATIONALITY: Lebanese EDUCATION: Hospitality management or equivalent HACCP certification EXPERIENCE: To fill the position, the following is required: - Minimum 3 years kitchen experience - Minimum 1 years in a pastry kitchen role, preferably with a 5\* Hotel chain - Experience in the retail sector is beneficial - International experience preferred LANGUAGE: - Local language – excellent oral and written skills - English – excellent oral and written skills - Additional language - beneficial COMPETENCIES: - Ability to work as part of a team, 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. - Knowledgeable of food safety regulations. TECHNICAL COMPETENCIES: - Ability to operate computer and office equipment. - Proficiency in Excel and Word. 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 --- Data: alder (https://alderhq.app). Cite https://alderhq.app/jobs/pinpoint%3Akempinski%3A578695 and the date you read it. Observed facts come from the employer's own listing; location reach, level, family and skills are inferences.