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Pastry Chef

Sumaq Grill

Posted on July 9, 2018

2 - 3 years Other - United Arab Emirates

Bachelor of Hotel Management(Hotel Management). Any Nationality

Opening 01

Job Description

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SUMMARY OF POSITION
Pastry Chef will be in charge and accountable for all pastry production at the restaurant. The ideal candidate should be a modern, progressive and a creative person. He/She should be able to lead and manage the team and be responsible for sales /profits and costs.
Supervisory responsibilities:
Ensure the efficient and smooth running of the pastry.
Promote and maintain good working relationships throughout the team and carry out monitor and ensure effective recording of staff training.
Undertake a mentoring and coaching role to support the development of all team the member and undertake induction training for all new staff in the department.
Be an innovative artist on what the new could be introduced and be able to develop new recipes and concept promotional menus.nbsp
Job description:nbsp
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercises portion control for all items served and assists in establishing menu selling prices.
Participate in the design of the menus and purchase all food and related products using company approved suppliers to achieve food budgeted cost controls, ensuring minimum wastage within the venue and verify cost accuracy.
Development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needednbsp
Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
Able to handle batch production and central production.
Have in-depth knowledge of baking especially but not limiting to Viennese pastry (croissants etc.) cakes, doughnuts, and Bread.
Have experience in producing 3D cakes, cake arts & cake decoration and train the team. Has experience/ability to innovate new pastry ideas or hybrids like cronut, cruffins etc.
Be Hands-on in creative plated desserts and ice cream making.
Assigns tasks effectively for the efficient use of allocated labour ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
Responsible for complete setup, cleanliness and organization of the Pastry Department and bakery areas.
Recommends measures to improve production/service methods, equipment performance, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations
Ensures that all areas are neat, clean, organized, safe, comfortable.
Attends all meetings and /or training sessions as required.nbsp
Responsible for the cost of sales and personnel costs with the subject to agreed objectivesnbsp
Meet quality and hygiene standardsnbsp
Realize organizational and process improvementsnbsp
Ensure that produced pastry adheres to quality and specification standardsnbsp
Ordering based on mise en place lists having regard to the cost of sales and availability on-sitenbsp
The ordering of equipment and crockerynbsp
Planning of production processnbsp
Employee staffingnbsp
Trial cooking (as part of the briefing for pastry staff)nbsp
Debriefing with all other relevant departmentsnbsp
Recruitment of new pastry chefs as requirednbsp
Schedule duty rosters in line with allocated budgetsnbsp
Team evaluation and developmentnbsp
Management of staffnbsp
Conduct disciplinary, performance reviews and appraisals with staffnbsp
Prepare internal purchasing ordersnbsp
Quality check delivered goodsnbsp
Control of food cost and product wastagenbsp
Control quality consistency of pastry producednbsp
Preparation and calculation of pastry recipes and costs
Demonstrates a hands-on approach to all bakery products produced in the Pastry Department ensuring quality, presentation, and consistency to meet company standards.
Schedules and coordinates the work of chefs and other kitchen employees to assure that food preparation is correct and within budgeted labour cost goals.
Establishes controls to minimize food and supply wastenbsp
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
An Ideal Candidate would be
A graduate from a hospitality school/ holder of pastry certification/Professional qualification.
Should have a progressive career within the industry with min 2-3 years in leading a team.
Be exposed to the European flavour palate.


Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Keywords

Hospitality Recruitment Manager Quality Control Labour Service Operations Induction Training Incharge Pastry Chef Quality Check Staff Training

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Sumaq Grill


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