About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island \xe2\x80\x93 Abu Dhabi\xe2\x80\x99s business and lifestyle destination \xe2\x80\x93 Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi\xe2\x80\x99s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites \xe2\x80\x93 all with water views. With six creative restaurants and lounges, this is Al Maryah Island\xe2\x80\x99s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Pearl Spa and Wellness \xe2\x80\x93 with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi\xe2\x80\x99s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest\xe2\x80\x99s unique personal needs \xe2\x80\x93 whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description:

1. To participate in the production of said items following the standards set by the Demi Chef de Partie.
2. To plan production for the pastry department according to the needs of the Hotel and pastry kitchen.
3. To maintain and read B.E.O.
4. To read the pastry\xe2\x80\x99s recipes.
5. To demonstrate and use proper time management skills
6. To use the proper methods of productions as approved by the Demi Chef de Partie.
7. To ensure the training and monitor in the proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, pastry bags, ovens, sheeter and any other equipment.
8. To ensure the requisition supplies and equipment and sees that they are delivered and properly stored.
9. To participate in the Production of all items in the pastry kitchen.
10. To produce the production of all tasting menus.
11. To maintain pastry kitchen in a clean and organized manner following the Proper sanitation guidelines and train the staff to do likewise.
12. To properly stores unused ingredients for further use.
13. To produce the production of all items needed to maintain pastry kitchen mise en place levels.
14. To produce special occasion cakes when necessary
15. To understand yeasted products, laminated Dough, basic and advanced pastry techniques, basic and advanced d\xc3\xa9cor techniques, mass production methods.
16. To understand written instructions and diagrams.
17. To understand the use of various scales and other measuring equipment such as: measuring cups, measuring spoons.
18. To visualize how finished product will look or how buffet setup, live stations is operate.
19. To be able to convert formulas to ensure proper yields.
20. To know when products are incorrect and fix them or use another.
21. To respect and do teamwork.
22. To plan and organize your and the work of others.
23. To work unsupervised.
24. To change activity frequently and cope with interruptions.
25. Accept full responsibility for managing any activity in the absence of the Demi Chef de Partie in a fast paced high quality operation.
26. To be certified in Food Service Sanitation as available and to implement protocols.
27. To work closely with all chefs in relation to the food.

Standard Duties:

1) To provide a friendly and professional service that always exceeds guest\xe2\x80\x99s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel\'s employee handbook and have an understanding of and adhere to the hotel\'s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) To conduct and attend training sessions as outlined.
17) Perform other tasks or projects as assigned by the Executive Pastry Chef or Head Baker.
18) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.

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