Pastry Chef at Intercontinental Fujairah Resort
6 days ago
As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.
The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence.
Your Day to Day:
As a Pastry Chef, you will delegate, oversees and directs the operation of the Pastry Kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
Some of your main role responsibilities are:
- Assist Executive Chef and Executive Sous Chef to complete forecasts, plans, and departmental production reports for management.
- Assist Executive Chef and Executive Sous Chef to prepare the hotel’s annual budget and the setting of departmental goals.
- Assist Executive Chef and Executive Sous Chef to prepare and manage a cost effective budget with measurable targets for department within the financial parameters set down by the hotel budget
- Assist Executive Chef and Executive Sous Chef to monitor and analyze variations from the budget effectively
- Assist Executive Chef and Executive Sous Chef to develop systems that measure the cost effectiveness of Pastry kitchen
- Assist Executive Chef and Executive Sous Chef to develop procedures that track, report on, and control the running costs of Pastry kitchen
- Assist Executive Chef and Executive Sous Chef to maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
- Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
- Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
- Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
- Assist Executive Chef and Executive Sous Chef for other staffing/human resources-related actions in accordance with company rules and policies.
- Manage all functions of the Pastry Kitchen operations to achieve optimum departmental profit
- Manage all functions of the Pastry Kitchen operations to achieve the optimum quality level of food production and sanitation
- Oversee special events and special food promotions
- Assist Executive Chef and Executive Sous Chef to issues recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Assist Executive Chef and Executive Sous Chef to develop new dishes and products
- Take steps to ensure that outstanding culinary technical skills are maintained
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
- Assist Executive Chef and Executive Sous Chef to control and analyzes, on an on-going basis, the level of the following:
- Sales
- Costs
- Issuing of food
- Quality and presentation of food products
- Condition and cleanliness of facilities and equipment
- Guest satisfaction
- Marketing
- Develop with Executive Chef and Executive Sous Chef popular menus offering guests value for money in accordance with IHG guidelines
- Plan and organize with Executive Chef successful Food and Beverage activities in the hotel and oversee them
- Attend and participate in other meetings as required by the administrative calendar
- Assist Executive Chef and Executive Sous Chef to keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
- Recipes
- Finance
- Standards
- Personnel and Training
- Outlets
- Promotions
- Meetings
- Projects
- Material and Equipment
- Miscellaneous
- Assist Executive Chef and Executive Sous Chef to set Food Production and Stewarding goals and develops strategies, procedures and policies
- Assist Executive Chef and Executive Sous Chef to determine the minimum and maximum stocks of all food, material and equipment
- Assist Executive Chef and Executive Sous Chef to set standards of all food and equipme
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