Dcdp- Pastry

Organizes shifting in the section with regard to mise-en-place production and its service.
- Gives tasks to Demi chefs and commis chefs and check that they are carried out in the correct manner.
- Writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
- Maintains good Heartists relations and motivate Colleagues.
- Ensures that training on a one-to-one basis has been carried out and comprehended.
- Checks on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
- Is responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef.
- Checks the main information board regarding changes in any Banquets or other information regarding the organization.
- You will adhere to Hotel's Hygiene and HACCP standards and ensure it's Standard Operating Procedures and Requirements are fully met.
- Passes all information to the next shift about functions.
- Checks Demi Chefs/Commis Chefs on his/her section: e.g personal hygiene.

**Salary**: AED3,500.00 - AED3,900.00 per month

Ability to Commute:

- Abu Dhabi (required)

Ability to Relocate:

- Abu Dhabi: Relocate before starting work (required)