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Executive Pastry Chef

Expertise Recruitment

Posted on November 28, 2019

2 - 4 years Eastern Province - Saudi Arabia

Any Nationality, Any Arabic National

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Job Description

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Executive Pastry Chef needed for a leading pastry shop in Dammam, KSA.
Bachelor degree or diploma in culinary arts, pastry-making, baking or relevant field.
Proven working experience as an Executive Pastry Chef.
Strong communication, leadership and management skills
Ability to multitask and work under pressure.
Deep knowledge of the pastry field and trends
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Budgeting skills to control costs
Ability to create new items
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Native Arabic speaker with a good command of English
Menu planning that includes portion control and costing, training and implementations.
Approve all schedules in his area as well as staffing guidance.
Ensure that all approved standard recipes and presentations are being followed.
Maintain daily supervision items labelling such as name/expiry date, and monitor expired items raw - and finished products.
Perform on the job, shoulder to shoulder training with staff.
Directly responsible for the product quality and standardization.
Coordinate the portion control, cost, and preparation of banquet event.
Develop low season training program and introduce new methods in culinary art in order to maintain the interest of the staff and improve the knowledge and productivity.
Maintain a healthy communication with staff.
Evaluate and perform appraisal management to his subordinates.
Responsible in supervising all kitchen operations in order to maximize the sales for every use of raw materials and ingredients on a daily basis.
Conduct daily inspections on sanitation in all kitchen outlets and implements ISO 22000:2005 method of food preparation.
Attend all required meetings as requested by management and coordinate the concerns to his department.
Confer with subordinates and project manager for possible repair or replacement of equipment and fixtures in the department.
Conduct daily or weekly meeting with his immediate subordinates for activities or changes, including trainings and discussions.
Approve daily market list for specifying and ordering food supply and materials.
Change and review menus at least twice a year, in coordination with operations manager.
Participate in the selection of kitchen staff upon hiring and prepare training activities checklist with progress measurement.
Perform other related duties as may be assigned by his superior.
Coordinate all related culinary activities and participate in cost control and keep waste and damage level as per management par.
Develop a motivated environment to increase staff morale and productivity.
Estimate food consumption and requisition or food purchase.
Standardize production recipes to ensure consistency in terms of quality.
Oversee special catering events, and may also offer culinary instructions and demonstrate culinary techniques.

Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk


Executive Pastry Chef

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Expertise Recruitment

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