An opportunity has arisen for aPastry Chefto join thesummer season ****of Jumeirah Capri Palace.
The main duties and responsibilities of this role are:
Operate andmanagethe pastry section of a kitchen, working together with the Executive chefs
Decorate and present pastries and baked goods in a tasteful and beautiful way
Monitorand order ingredients, supplies and equipment
Ensure the bakery section of the kitchen adheres to health and safety regulations
Identifystaffing needs, help to recruit new personnel and train them
Developnew seasonal recipes and menus and keep up with the latest trends within brand guidelines
To manage all aspects of service and food standards in compliance with the Company's policies, procedures, and quality standards
Manage staff training and maintain an active training plan for each team member, making sure all practices that are trained are then followed.
Implementapproved departmental policies, process, procedures and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence
Motivatesubordinates and contribute to the identification of opportunities for participating in change initiatives, programs, projects, considering best practices, improvement of processes and productivity improvement
Ensurecomplianceto all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests
Ensurethat the designated section, equipment's, and utensils are always kept clean and tidy to the standards required by the Restaurant
Ensure all cleaning schedules are being followed and completed to the required business standard
Manage and implement all Food management systems, including HACCP and in house company best practices
Superviseandcheckdishes sent from the section to ensure adherence to the kitchen quality standard
Ensure and manage daily kitchen records and labelling standards are being always maintained and set standards and quality procedures are adhered to