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Pastry Chef

JA Resorts & Hotels

2 - 3 years Other - United Arab Emirates

Diploma(Other). Any Nationality

, Posted on May 3, 2018 1 Opening

Job Description

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Job Summary:
Run his/her outlet to the best of his/her ability. Responsible for the efficient and smooth running of food production within the designated Kitchen.To control, check and supervise the kitchen operation and be hands on as and when needed. To ensure that staff are trained in accordance with the hotel and the municipality standard requirements. To perform all daily tasks to a consistent high standard in line with both departmental and brand standards.
Duties and Responsibilities:
Provide variety of desserts to the customers and change the menu after a period of time.
Supervise and coordinate activities of workers in pastry department to produce baked goods, decorating and plating various pastries and desserts.
To design the dessert menu of the restaurant along with the head chef.
To maintain all the cleanliness standards required of them and make sure their subordinates are also dressed accordingly.
Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
All government food handling regulations must be consistently followed by all kitchen associates.
Responsible for all items prepared, stored and assembled in the bakery kitchen.
Perform food production and presentation to the customers and associates as directed by the Executive Sous Chef and Sr. Sous Chef.
Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply to department and organizational policies, procedures and the Executive Chef s instructions to ensure that the customer s expectations are met at all times.
Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time.
Build, cost and implement the menus in coordination with the senior kitchen management.
Inventing new desserts that are unique and sellable.
Mandatory following up of the kitchen related paperwork (i.e. Training records, HACCP documents, SOPs, etc.)
Provide assistance to other department when needed.
To train any other new chefs joining the department.
Training, coaching and tutoring of the junior management and junior associates.
Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.
Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.
Contribute to a team-oriented and associate-oriented company culture.
Oversee and ensure proper maintenance of equipment in the area of assignment.Oversee and ensure timely reporting of malfunction or maintenance deficiencies to appropriate addressee.
Attend briefings, as required.
Maintain good relationships with colleagues and contribute to team spirit.
Cooperate and interact with other departments to provide additional/outstanding guest services.
Experience and Skills
Culinary School Degree with minimum 3 years certification.
Certificate in Food production or Culinary Diploma.
Food Hygiene Basic and intermediate
HACCP Awareness Basic and intermediate
Minimum of 10 years working experience with at least 4 years in a 5 stars hotel, 2 years minimum in prior similar role.

Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk


Recruitment Coaching Policies Quality standards Food production Executive Chef Pastry Chef Head Chef Presentation Associate

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JA Resorts & Hotels

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