Job Description

Pastry Chef
(5160) Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.
Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai's endless dunes and rich culture. About The Role Oversees the preparation of desserts and the baking of breads in Hotel kitchen and accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. Key Duties And Responsibilities

• Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty orders and to-go orders.
• Sets up, maintains, and breaks down station according to restaurant guidelines.
• Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards.
• Notifies Sous Chef and /or Executive Chef of all product shortages and equipment maintenance issues.
• Prepares and serves items in accordance with established portion and presentation standards.
• Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
• Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
• Uses food preparation equipment according to manufacturer's instructions.
• Maintains station while practicing exceptional safety, sanitation and organizational skills.
• Ensures that guest have a positive and memorable experience.
• Assists with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
• Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• With a "Hands on Approach" assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
• Ensures for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.
• Seeks to maintain knowledge of industry trends in the world of pastry and baking.
• Bakes fresh pastries, desserts and breads for all Hotel outlets.
• The Pastry Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
• Recommends measures to improve production/service methods, equipment performance scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations
• Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repair Ensures that all equipment is handled safely and with reasonable care.
• Assists the Executive Chef with annual budget process and makes recommendations with regards to the Bakery Department.
• Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.
• Conducts daily briefing for the section heads to ensure information is filtered through.
• Identifies market needs and trends in terms of food for both hotel guest and the local market
• Supervises guides and trains Pastry & Bakery colleague in day-to-day operations.
• Assigning and delegating work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.
• Performance evaluation of subordinates, mentoring and identify training needs.
• Ensure on daily bases the appropriate quantity of food purchase is prepared and keyed in to the ADACO system for approval done by the Executive Chef / Executive Sous Chef according to the volume of the business.
• Ensures that the outlet's operational budget is in line and costs are strictly controlled maximizing profitability.

Skills, Experience & Educational Requirements

• Degree in Pastry, Bakery or Hotel Management or its equivalent.
• Diploma Certification in a Culinary Art.
• HACCP certified
• 3-4 years in similar position in a five star hotel.
• Competent in all aspects of baking and pastry
• Ability to understand complex instructions and material.
• Ability to mentally process abstract ideas while delivering results.
• Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required.
• Ability to handle multiple tasks and works well in environment with time constraints
• Previous leadership experience in the culinary field required
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Demonstrate positive behaviors; smiling, being polite and courteous
• Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Competent in handling large and small volumes food preparation
• Menu planning, food costing, inventory control, food sanitation and kitchen management.
• Problem solving and decision making
• Ability to lead the teams of various nationalities

Join a team that is warm, caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories. Job Type: Full-time