Executive Pastry Chef
4 months ago
**General Information**:
- Country/Region- United Arab Emirates- Province/City- Abu Dhabi- Location- Rosewood Abu Dhabi- Department- Food & Beverage - Culinary- Job Type- Full-time Permanent- OVERVIEW/BASIC FUNCTION:
- Plan, prep, set up and prepare quality products in all areas of the Pastry and Bakery to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
- RESPONSIBILITIES:
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Complete opening duties:
- a. Set up workstation with required mise en place, tools, equipment and supplies according to standards.- b. Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.- c. Check production schedule and pars.- d. Establish priority items for the day.- e. Inform the Pastry Cook of any supplies that need to be requisitioned for the day's tasks.- f. Transport supplies from the storeroom and stock in designated areas.- Inspect the cleanliness and organization of the workstation; rectify any deficiencies; maintain throughout the shift.
- Start prep work on items needed for the day.
- Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides, according to department standards.
- Prepare and produce Wedding Cake for Banquets and Catering.
- Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- Inform the Executive Chef of any shortages before the item runs out.
- Assist the Pastry Cook teams as required ensuring optimum service to guests.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist Stewards in order to make clean-up a more efficient process.
- Breakdown work station and complete closing duties according to department standards:
- g. Return all food items to the proper storage areas.- h. Rotate all returned product.- i. Wrap, cover, label and date all items being put away.- j. Straighten up and organize all storage areas.- k. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.- l. Return all unused and clean utensils/equipment to the specified locations.- m. Ice down hot items from the steam table, so they cool quickly.- n. Turn off all equipment not needed for the next shift.- o. Restock items that were depleted during the shift.- Review status of work and follow-up actions required with the Pastry Cook before leaving.
- All other duties as required.
- QUALIFICATIONS:
- Experience: Minimum three years’ experience as a Pastry Chef at a 5 star hotel or restaurant.
- Education: High school diploma; culinary certificate preferred.
- General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data.
- Technical Skills: Ability to work well under pressure of meeting production schedules and
- timelines; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work in hot, noisy and sometimes close conditions; ability to work with all products and ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to produce creative and artistic products; ability to plan and produce centerpie
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