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stry Chef
One of our client, a well-established leading hospitality group is looking for a Pastry Chef experienced in standalone restaurants.
Reporting To: Head Chef
Requirements:
Proven experience as Pastry Chef.
Minimum 3 – 6 Yrs as a Pastry Chef – Standalone Restaurants/Bakery/Café
Certificate in culinary arts, pastry-making, baking or relevant field.
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to work well under pressure of meeting production schedules and timelines for customer’s food orders.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage areas to the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to produce creative and artistic food work.
Ability to motivate staff and maintain a cohesive team.
Background in Arabic / English Fusion.
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
Responsibilities:
Maintain and strictly abide by state sanitation/health regulations and company 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/company policies and procedures.
Meet with Head Chef to review assignments anticipated business levels, changes and other information pertinent to the job performance.
Ensure that assigned staff has reported to work; document any late or absent employees.
Coordinate breaks for assigned staff.
Prepare and assign production and prep work for Line Cooks to complete; review priorities.
Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.
Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
Prepare all menu items following recipes and yield guides, according to department standards.
Inform the Head Chef of any shortages before the item runs out.
Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
Assist Commis Pastry and Baker wherever required to ensure optimum service to customers.
Ensure that Bakery Service Manager/Capt. are informed of “86” items and amount of available menu specials throughout the meal period.
Maintain production charts according to department standards.
Ensure all Commis Pastry/Baker’s assignments are completed before they sign out.
Review status of work and follow-up actions required with the Head Chef/ Sous Chef before leaving.
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https://www.linkedin.com/jobs/view/3709304286/?
