Pastry Chef

7 days ago

Dubai, Dubai, United Arab Emirates Four Seasons Hotels and Resorts Full time
Roles and responsibilities

The Pastry & Bakery Commis II assists the Chefs in the day-to-day operation of Pastry & Bakery kitchen and helps maintain a high standard & quality of food preparation.

Main Duties/Description

What you will do

  • Prepares pastries/bakery items according to standard procedures, recipe cards, photographs and given instructions.
  • Assists Chef de Partie/Demi chef de Partie/Commis I in establishing standard recipes and ensure the compliance with them.
  • Participates in product development and in controlling the smooth operation of the kitchen.
  • Have a good knowledge of cuisines and food service sanitation to carry out the duties and responsibilities for the position in an efficient and productive manner.
  • To have full knowledge of Four Seasons Food Standards.
  • Demonstrates and maintains a professional behavior and positive attitude at all times.
  • Perform other tasks or projects as assigned by the Executive Pastry Chef, Sous Chef and Executive Chef.

What You Bring

  • A minimum of at least 1 year of experience in the similar role in a luxury brand
  • An outgoing personality and a can-do approach to an assigned task
  • High level of understanding and knowledge of food and/or wine
  • Proficient in English (speaking, reading, writing)
  • Excellent interpersonal, verbal, and written communication skills
Desired candidate profile

1. Food Preparation

  • Assisting in the preparation of ingredients, including washing, peeling, chopping, and portioning items.
  • Preparing basic sauces, stocks, and dressings under the guidance of senior chefs.
  • Organizing ingredients and ensuring they are ready for use during service.

2. Basic Cooking Techniques

  • Assisting in cooking and plating dishes following recipes and the chef's instructions.
  • Cooking simple dishes such as soups, salads, appetizers, and sides.
  • Working with various cooking equipment, such as stoves, grills, fryers, and ovens, in a safe and efficient manner.

3. Knife Skills and Kitchen Tools Knowledge

  • Demonstrating proficiency in basic knife skills, such as chopping, slicing, and dicing, ensuring consistency and quality in food preparation.
  • Understanding how to properly use and maintain kitchen tools and equipment, ensuring safety and cleanliness.

4. Sanitation and Cleanliness

  • Following strict hygiene and food safety protocols, including cleaning and sanitizing workstations and kitchen tools.
  • Ensuring that all food preparation and storage areas are organized, clean, and compliant with health regulations.
  • Properly storing food to prevent contamination and spoilage.

5. Inventory Management

  • Assisting in the monitoring and organizing of ingredients and kitchen supplies.
  • Ensuring that ingredients are used efficiently and minimizing waste by following recipes and portion control.

6. Working in a Team

  • Collaborating with senior chefs and other kitchen staff to ensure the smooth operation of kitchen activities.
  • Communicating effectively with the team to coordinate food preparation and service.
  • Being flexible to help in various kitchen stations, depending on the restaurant's needs.

7. Understanding Menu and Recipes

  • Learning and understanding the menu, including ingredients, cooking methods, and presentation standards.
  • Ensuring dishes are prepared according to recipe specifications and meet the restaurant's quality standards.
  • Assisting in creating daily specials or adapting dishes based on availability of ingredients.

8. Time Management and Multitasking

  • Managing time effectively to assist with food preparation and ensure that dishes are completed within the designated time frame.
  • Handling multiple tasks simultaneously, such as preparing several components of a dish or plating multiple dishes during a busy service.

9. Adaptability and Learning

  • Being open to learning new cooking techniques, kitchen procedures, and improving culinary skills.
  • Adapting to the fast-paced and often changing environment of the kitchen, especially during peak hours.

10. Attention to Detail

  • Ensuring food is prepared to the highest standards in terms of taste, presentation, and portion size.
  • Keeping an eye on the timing of food preparation to ensure that dishes are cooked and served at their optimal quality.

11. Communication Skills

  • Communicating clearly with other kitchen staff, such as chefs and sous chefs, to ensure that all tasks are understood and completed correctly.
  • Asking questions or seeking clarification if needed to ensure quality and efficiency in food preparation.

12. Health and Safety Awareness

  • Following safety procedures when handling knives, hot equipment, and other kitchen tools.
  • Understanding and complying with food safety standards, such as proper food storage, temperature control, and sanitation.

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