ホテル ペストリーシェフ/Hotel Pastry Chef

1ヶ月前

Minato PIERRE HERME PARIS JAPON K.K.
■ 背景
ピエール・エルメの名のもとに、ホテル内のすべてのスイーツ提供を企画・運営するプロジェクトの一環として、ホテルのペストリーシェフを募集します。

■ ポジション
ペストリーシェフ

勤務地:
新潟の高級ホテル内、ピエール・エルメのブランドを代表するポジション。

■ ポジションの概要
・8名のパティシエチームを率い、指導・調整を行う。
・ピエール・エルメ・ジャポンの本部とホテルマネジメントの間の架け橋となる役割。
・ホテル内における「ピエール・エルメ・パリ」のアンバサダーのような存在。

■ 応募条件
・パティシエとして10年以上の実務経験(ビザ取得のため)
・清潔感ある身だしなみ
・高い技術力と素材への理解
・優れた組織力
・チームワークを尊重し、規律を守る姿勢
・好奇心があり、コミュニケーションを楽しめる方
・最低限の英語力
・学び続ける意欲と、その知識を伝える姿勢

■ 主な職務内容
・ピエール・エルメ・ジャポン本部とホテル運営チームの連携を担い、ブランドの代表としての役割を果たす。
・PHPチームと協力して新しいメニューやスイーツの開発、試食会の開催、レシピ作成などを行う。
・季節ごとのテーマに沿ってチームの製造方針を示す。
・ホテル内の各レストラン・販売拠点との連携を図る。
・パティスリー、デザート、アイスクリーム、ヴィエノワズリーを、品質基準と衛生・食品安全規則に則って製造する。
・品質・コスト管理、そしてPHPの基準維持に努める。

■ 特別な任務
・必要に応じて、研修・情報提供・広報・調査などの特別任務を本部から任される場合がある。
・国内外の他施設での業務を任される可能性あり。

■ 報告・連携体制
エグゼクティブシェフに直属し、ピエール・エルメ・パリ日本支部のホテル部門チームと連携して業務を遂行する。

<雇用条件>


雇用体系:
正社員 期間の定め無(定年65歳)


使用期間:
有 3ヵ月(試用期間の勤務条件変更無)


勤務地:
関西エリア


勤務時間:
シフト制 1日8時間労働/休憩1時間


有給休暇:
初年度10日

年間休日:116日+特別休暇5日=121日


社員割引:
有


退職金制度:
無

<選考内容>
書類選考 ⇒ 面接3回 ⇒ 内定

Context

This is a position for Head Pastry Chef at a luxury hotel in Niigata, where Pierre Hermé supervises and operates the entire pastry and dessert offering.

Position Title
Head Pastry Chef for Pierre Hermé, within a luxury hotel in Niigata.

Position Overview
・Leads, manages, and coordinates a team of pastry chefs.
・Acts as a liaison between Pierre Hermé Japan and the hotel management.
・Serves as an ambassador of Pierre Hermé Paris within the hotel.

Requirements
・Minimum 10 years of pastry experience (required for visa application)
・Professional appearance and demeanor
・Advanced technical skills and knowledge of ingredients
・Strong organizational abilities
・Ability to follow rules and work well in a team
・Curiosity and strong communication skills
・Basic English proficiency
・Conversational Japanese is preferred
・Willingness to learn and to share knowledge and techniques with others

Main Responsibilities
・Serve as a bridge between Pierre Hermé Japan and hotel management, representing Pierre Hermé Paris in a luxury hospitality setting
・Collaborate with the Pierre Hermé Paris team to develop new dessert menus and seasonal collections
→ Organize tastings and create recipe sheets and technical documents
・Provide direction to the team based on seasonal concepts and production plans
・Coordinate operations with all hotel outlets and F&B service points
・Prepare pastries, desserts, ice creams, and viennoiseries in accordance with the brand's quality standards and food safety regulations
・Monitor product quality, cost control, and maintain Pierre Hermé Paris standards

Special Assignments
・May be requested by the management to carry out special duties such as:
・Training
・Brand representation
・Product research or concept development
・Internal and external communications
・May be asked to temporarily support other establishments, either in Japan or overseas

Reporting Line & Collaboration
・Reports directly to the Executive Chef
・Works in close collaboration with the Hotel Division team of Pierre Hermé Paris in Japan
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