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Pastry Chef

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  • Travel
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Job Details

To perform duties for the above position and assist the department Head in the daily management of the operation, through hands on involvement, according to the hotel specifications, in order to achieve maximum standards, skill competency levels, customer satisfaction, revenue and profit.Who do you report to Executive Chef / Executive Sous ChefWho are you responsible for Sous chef / Chef de Partie / CommisHours of work As per department roster. Hours are flexible and extended hours may be required according to the needs of the operationsSection 1 Main duties 1. Inspect all food storage and preparation areas at least once a shift to ensure correct hygiene and food storage procedures are practiced in the assigned area.2. Ensure that mis-en-place to support all a la carte, buffet and function menus is duly prepared in advance.3. Ensure all food is prepared according to the document specifications.4. Set an example to all other kitchen staff in regard to grooming, uniform and personal hygiene standards.5. Ensure maximum productivity through effective planning and correct storage practice.6. Liaise closely with the Executive Chef on construction of new menus, promotional concepts and new food trends at the assigned area.7. Demonstrate a hands on approach to assist in food production.Section 2 General Financial1. Ensure that revenues and / or cost controls are maximized through proactive actions rather than reactive management.2. Ensure current knowledge of key hotel and department financial targets3. To maintain a working knowledge of key costs associated with the department 4. Assist in the preparation of budgets and /or forecasts if required.Customer5. Sets an example for all staff in regard to customer recognition.Employee Development6. To help identify department training needs, and recommend on job and off job training programs for the employees to Department Head.7. Personally conduct and participate in any scheduled training or development programs8. Assist in building of an efficient team of subordinates by taking an active interest in their welfare, safety and development. 9. To spot check daily performance of all staff to determine need for action or follow-up and ensure corrective training where required.10. Fully support the Departmental Trainers function11. To conduct Employee Performance Appraisals, if required, to review employees' performance with special emphasis on areas for development.12. To be an excellent people manager and show respect to all staff to gain their respect.13. To assist in departments on boarding program for new employees to ensure they understand the standards, policies and procedures of the department.14. To inform next level of all commendation or disciplinary actions taken.Administration15. To assist in any inventory / stock taking as / when required.16. To ensure that all projects, departmental reports, schedules, are completed accurately and punctually.17. To participate in monthly staff meetings and daily follow up action briefings18. To assist in updating sections of the Departmental Operations Manual when required.19. To ensure weekly schedules are completed according to advance notice requirements, considering also employee requests favorably and ensuring employee productivity / multi skilling is maximized to control payroll costs.20. To actively participate in Employee Engagement, Guest Satisfaction & other special projects carried out to improve standards.21. To be demanding of quality focused standards and not accept those below hotel specifications. 22. To relieve any colleagues or assume in charge role as directed by next level superior.23. To demonstrate full working knowledge of all duties and tasks in the place of work. 24. To provide a friendly, courteous and professional service at all times to both internal and external customers.25. To be visible and demonstrate Hands On at regular intervals.26. Project a positive, motivated attitude and handle all tasks with diplomacy, tact, appropriate discretion and efficiency.27. Handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to next level if no immediate solution can be found and assure follow-up with party concerned.28. Perform duties common to other management and / or supervisory level if necessary.29. Ensure that all safety rules, emergency procedures and fire prevention regulations are understood and strictly adhered to by employees.30. Interact with management and / or supervisory staff of other departments relevant to areas of responsibility and develop congenial & strong working relationships with them.31. Makes recommendations to Management for modernization of equipment, production methods, and presentation and improved guest satisfaction.32. Maintain good personal hygiene, to be professionally well groomed so as to represent a high standard of the hotel/company and lead by example.33. Ensure a culture of equal importance to heart of house areas is practiced, as it is for front of house areas.34. To ensure you have an understanding of and adhere to the hotel's Operations Manuals / Policies and employee handbook. 35. To ensure no actions are allowed in the department, which are detrimental to the hotel operations, management, owning company or against applicable laws.36. To ensure confidentiality of all information regarding guests / staff and /or the hotel operations is not disclosed to unauthorized persons at any time. 37. To be flexible and undertake any other reasonable duties and responsibilities as assigned, including re-deployment to alternative departments/areas if required, to meet business demands and guest service needs.
Additional Degree: BHM (Hotel Management)

Experience: 8-10


Chef (All) | Food & Beverage | Guest Relation
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