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/Caf\xc3\xa9
• 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\xe2\x80\x99s 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 \xe2\x80\x9c86\xe2\x80\x9d items and amount of available menu specials throughout the meal period.
• Maintain production charts according to department standards.
• Ensure all Commis Pastry/Baker\xe2\x80\x99s assignments are completed before they sign out.
• Review status of work and follow-up actions required with the Head Chef/ Sous Chef before leaving.

NADIA Global