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Commis 2 Pastry

2 weeks ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities

Like all members of the kitchen team,the Commis must maintain high standards of health and safety,including personal hygiene. You will be responsible for producingthe most creative and excellent dishes, ensuring that the guestsexpectations are exceeded and fully satisfied. The person in thisposition must be able to effectively communicate with other membersof the kitchen team, this includes being able to gracefully receiveconstructive criticism as well as effectively carry out orders.Additionally, a Commis Chef also needs to be able to remain calmwhile multi-tasking, as they are often called upon to carry outmany different orders simultaneously in a brief amount of time. TheCommis Chef is a part of the kitchen team, and as such must be ableand willing to perform the basic tasks of food preparation andorganization in the kitchen. This ability to create excellence inyour own area of responsibility and to support others as they dothe same is vital to the successful operation of the kitchen and toensure the enjoyment ofguests.

Qualifications

  • High Schooldegree
  • Previous experience in a Food &Beverage/Restaurant operations role
  • Passion forteamwork
  • Excellent guest serviceskills
  • Knowledge of basic preparation,presentation and preservation of food
  • Basicknowledge of hygiene and safety procedures
Desired candidate profile

1. Basic PastryKnowledge

  • Afoundational understanding of pastry techniques, including doughpreparation, mixing, baking, anddecoration.
  • Familiarity with pastry ingredientssuch as butter, sugar, flour, eggs, and chocolate, and how theyinteract to create different textures andflavors.
  • Knowledge of dessert presentation andgarnishing techniques to enhance the aesthetic appeal ofdishes.

2. Attention toDetail

  • Precision infollowing recipes and instructions to create high-qualitypastries.
  • Ensuring consistency in thepresentation and quality of desserts, ensuring they meetestablishedstandards.

3.Organization and TimeManagement

  • Ability tokeep the pastry station organized, maintaining cleanliness andorder while working in a fast-pacedenvironment.
  • Managing multiple tasks or ordersat once, ensuring that all desserts are prepared and served ontime.

4. Ability toFollowInstructions

  • Takingdirection from senior pastry chefs and being able to executerecipes and techniques as instructed.
  • Adaptingto specific instructions or modifications as needed for daily menusor special requests.

5.Teamwork andCollaboration

  • Collaboratingeffectively with other kitchen staff, including chefs, othercommis, and kitchen assistants, to ensure the kitchen runssmoothly.
  • Contributing to a positive workenvironment by supporting colleagues and helping to meet kitchengoals.

6. PhysicalStamina andEndurance

  • Ability tostand for long periods of time, handle heavy equipment, and work ina hot kitchen environment.
  • Endurance to keep upwith the fast pace of kitchen work during busyhours.

7. Hygiene andFood Safety

  • Knowledgeof food safety regulations and the importance of hygiene in aprofessional kitchen.
  • Ensuring that all pastryitems are prepared, stored, and handled according to health andsafety guidelines.

8.Creativity andInnovation

  • Bringingcreativity to the preparation and presentation of desserts, usingavailable ingredients to produce unique, deliciousproducts.
  • Ability to adapt existing recipes orcome up with new ideas to surprise and delightguests.

9. Dexterityand ManualSkills

  • Skilled inworking with delicate tools and equipment for precise pastry work,such as piping bags, molds, and pastrybrushes.
  • Ability to handle intricate tasks likedecorating cakes, molding chocolates, and assembling plateddesserts.
Key Skills
Pastry,Cooking and Baking,Chef
Employment Type : Full-time
Department / Functional Area: Hospitality
Experience: years
Gender: Male
Vacancy: 1