Executive Pastry Chef

1 week ago

Dubai, United Arab Emirates RAFFLES Full time

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world’s largest manmade island and archipelago. This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.

When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests. Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.

**Job Description**:

- Prepare and present a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. Promotes the work culture and the company’s core values.
- To report for duty punctually wearing the correct uniform and name badges at all times
- Attend daily morning meetings with respective unit’s the Executive Chef regarding menus and other operational/administrational issues
- Attend meetings as required in the Operational Manual and to up-date the Executive Chef/ and/or Executive Sous Chef, as required.
- Hold a daily and monthly meeting with the Pastry / Bakery staff and report to Executive Chef (or designates)
- Establish culinary standards specific to banquets which meet the needs of the target market.
- Ensure that culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards.
- Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Controller.
- Use, wherever possible, locally and seasonally available products in menus and "specials".
- Inspect daily, all fresh food received to ensure the quality is maintained.
- Write and update the relevant section of Departmental Operations Manual.
- Liaise with the (or designates) from the stewarding department to ensure that the high standards of cleanliness are maintained in all areas of the Pastry / Bakery such as machinery, small Kitchen equipment, floors and fridge’s, to ensure a sufficient supply of china, etc for the service and banqueting is available.
- Plan rosters and to review on a daily basis with Executive Chef and/or Executive Sous Chef, overtime, rosters and holiday requirements and absenteeism. Accidents and sickness to be written in the Log Book according to Company and Hotel Procedures and reported to the respective unit’s Executive Chef /Executive Sous Chef on a daily basis.
- Report any problems regarding failure of machinery and small equipment to the respective unit’s Executive Chef/ Executive Sous Chefs (or designates), then update the Executive Chef and to follow up and ensure the necessary work has been carried out.
- Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and to correct the usage if necessary.
- Complete material checklist e.g. mise-en-place within own department for all sections.
- Check daily each section in own department in order to ensure work has been carried out in the proper manner.
- Check daily function sheets within Main Board.
- Pass all information to late shift
- Mise-en-place (report everything)
- Make sure night shift is covered
- Maintain and/or submit to the chef’s office all hotel records and forms as prescribed by local hotel management and policies.
- Follow operating standards
- Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry / Bakery
- Plan and implement effective skills training programs
- Maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
- Hold a daily training session and keep records about it.
- Develop standard recipes which allow the restaurants and the banquet department to operate at an acceptable food cost.
- Maximize colleagues’ productiv

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