Junior Sous Chef, Pastry

2 weeks ago

Dubai, Dubai, United Arab Emirates Bab Al Shams Desert Resort Full time
Responsibilities
Pastry Production - assists in the preparation and production of pastries, desserts, bread, and other baked goods. Follows recipes and standard operating procedures to ensure consistent quality and presentation.

  • Menu Development - contributes to menu development by suggesting new pastry items, flavor combinations, and creative presentations. Work closely with the senior pastry chefs to brainstorm and execute innovative and appealing dessert offerings.
  • Pastry Team Supervision - provides guidance and support to the pastry team members, including pastry cooks, bakers, and assistants, assists in assigning tasks, monitoring performance, and ensuring adherence to quality and safety standards.
  • Kitchen Organization and Cleanliness - responsible for maintaining a clean, organized, and efficient kitchen. Ensure that workstations are properly set up, kitchen equipment is well-maintained, and cleanliness and hygiene standards are upheld. May be required to assist in developing cleaning schedules and implementing safety protocols. Ensure all HACCP guidelines and steps are followed by the kitchen.
  • Training and Development - participates in the training and development of the pastry team. He/she provides hands-on instruction, demonstrates techniques, and offers guidance to help improve skills and ensure consistent execution of pastry recipes.
  • Quality Control - assists in maintaining high-quality standards in pastry production, performs regular inspections of pastry items, checking for taste, texture, appearance, and adherence to recipe specifications. Also monitors storage conditions and ensures proper handling and rotation of ingredients.
  • Inventory Management - helps in managing inventory for the pastry section. Monitors stock levels of ingredients, supplies, and equipment, ordering, receiving, and organizing inventory to ensure smooth operations and minimize waste.
  • Collaboration and Communication - the pastry Junior Sous Chef collaborates closely with other sections of the kitchen, such as the main kitchen or pastry service team. Communicates effectively with team members, chefs, and servers to ensure a seamless and coordinated flow of operations.
  • Problem Solving - identifies and resolves issues or challenges that may arise in the pastry section. He/she contributes to problem-solving efforts, suggesting solutions and implementing corrective actions to address operational or quality-related concerns.
  • Continuous Learning - updates industry trends, techniques, and new pastry developments. Actively seek opportunities for professional growth, attend workshops or training sessions, and remain informed about emerging pastry ingredients, tools, and methods.
  • Assists and monitors Chef De Partie and Demi Chef de Partie in day-to-day operations.
  • Helps to develop menus and standard recipes that allow the food section kitchen to operate at an acceptable cost.
Industry
Hospitality

DescriptionRare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.

Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination.

Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai's endless dunes and rich culture.

About The RoleContribute to pastry production, team supervision, training, quality control, and overall kitchen organization. Their expertise and support help ensure the successful and efficient functioning of the pastry operations within a culinary establishment.
Key Duties and Responsibilities

  • Pastry Production - assists in the preparation and production of pastries, desserts, bread, and other baked goods. Follows recipes and standard operating procedures to ensure consistent quality and presentation.
  • Menu Development - contributes to menu development by suggesting new pastry items, flavor combinations, and creative presentations. Work closely with the senior pastry chefs to brainstorm and execute innovative and appealing dessert offerings.
  • Pastry Team Supervision - provides guidance and support to the pastry team members, including pastry cooks, bakers, and assistants, assists in assigning tasks, monitoring performance, and ensuring adherence to quality and safety standards.
  • Kitchen Organization and Cleanliness - responsible for maintaining a clean, organized, and efficient kitchen. Ensure that workstations are properly set up, kitchen equipment is well-maintained, and cleanliness and hygiene standards are upheld. May be required to assist in developing cleaning schedules and implementing safety protocols. Ensure all HACCP guidelines and steps are followed by the kitchen.
  • Training and Development - participates in the training and development of the pastry team. He/she provides hands-on instruction, demonstrates techniques, and offers guidance to help improve skills and ensure consistent execution of pastry recipes.
  • Quality Control - assists in maintaining high-quality standards in pastry production, performs regular inspections of pastry items, checking for taste, texture, appearance, and adherence to recipe specifications. Also monitors storage conditions and ensures proper handling and rotation of ingredients.
  • Inventory Management - helps in managing inventory for the pastry section. Monitors stock levels of ingredients, supplies, and equipment, ordering, receiving, and organizing inventory to ensure smooth operations and minimize waste.
  • Collaboration and Communication - the pastry Junior Sous Chef collaborates closely with other sections of the kitchen, such as the main kitchen or pastry service team. Communicates effectively with team members, chefs, and servers to ensure a seamless and coordinated flow of operations.
  • Problem Solving - identifies and resolves issues or challenges that may arise in the pastry section. He/she contributes to problem-solving efforts, suggesting solutions and implementing corrective actions to address operational or quality-related concerns.
  • Continuous Learning - updates industry trends, techniques, and new pastry developments. Actively seek opportunities for professional growth, attend workshops or training sessions, and remain informed about emerging pastry ingredients, tools, and methods.
  • Assists and monitors Chef De Partie and Demi Chef de Partie in day-to-day operations.
  • Helps to develop menus and standard recipes that allow the food section kitchen to operate at an acceptable cost.
Experience & Educational Requirements

  • Diploma Certification in Culinary Arts or its equivalent.
  • 2 years in a similar position in a five-star hotel.
  • Good command of the English language spoken & written
  • Performs tasks accurately and efficiently
  • Undertake all tasks completely
  • Organized and disciplined, dedicated and loyal
  • Friendly, pleasant and easy to be around
  • Work effectively under pressure to meet deadlines
  • Willing to take personal responsibility for own performance. Join a team that is warm,caring, connected and empoweredto create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
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