We require Pastry Chefs who will provide hands-on support to the team for pastry product creations. The Pastry Chef will demonstrate a good knowledge of culinary techniques, operational knowledge and strong product presentations .
Key Duties and Responsibilities
- Maintains good employee relations and motivate colleagues.
- Keeps the section clean and tidy..
- Performs all duties and tasks in the assigned Place of Work to the standard set.
- Ensures adherence to quality expectations and standards.
- Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
- Ensures uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
- Recognizes good quality products and presentation.
- Maintains high sanitation standard throughout the working station and to avoid cross contamination.
- Knows and understands the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it.
- Adapts and maintains all the Service Standards established for the F&B and Food Production department.
- Performs departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
- Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.
- Ensures that high quality production is achieved but keeping in mind the cost control.
- Manages time effectively by meeting deadlines on time.
- Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement.
- Adheres to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
- Reports for duty punctually wearing the correct uniform and name tag at all times.
- Projects at all times a positive and motivated attitude and exercise self-control.
- Maintain a high standard of personal appearance and hygiene at all times.
- Ensure that the Place of Work and surrounding area is kept clean and organized at all times.
- Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
- Attends and contributes to all staff briefings and Trainings as scheduled and other related activities.
- Undertakes all trainings provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement.
- Supports the Departmental Training Function in the Department assigned.
- Responds to any changes in the Restaurant
- Provides a courteous and professional service at all times.
- Ensures high standard of communication within his department and with other sections in the kitchen
- Participates in providing and receiving constructive criticism concerning the Department and restaurant as a whole, in order to improve efficiency, productivity and guest service.
Experience & Educational Requirements
- Hospitality Qualification
- Achieved Basic Food Hygiene Certificate.
- 1 year in similar position in a five-star hotel
- Computer literate in Microsoft Window applications an asset
- Positive attitude
- Good communication skills
- Ability to work under pressure.
- Ability to work on own or in teams.
- Ability to take decisions.
- Ability to administer disciplinary action.
- Good product knowledge
- Ability to produce check lists.
- HACCP control knowledge
- Understanding Differences
- Drive for Results Organized and disciplined, dedicated and loyal.