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As the Producer Pastry Chef, you will be in charge of the chocolate, confectionary production and to oversees the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner. Delivering high standard of chocolate and pastry making for the hotel. He/she is to ensure that agreed quality, hygiene and other standards are kept or surpassed, at all times, by subordinates.

Functional Accountabilities:

• Perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high-quality desserts pastries and bakery.
• Create in conjunction with the Executive Producer Culinary of menus, and \xe2\x80\x9cspecials\xe2\x80\x9d which meet the needs of the target market and are in line with the operating concept for the restaurant.
• Handle multiple tasks as well busy operations & Volume production with an eye to detail and presentation.
• Stay up to date with latest culinary trends and create ideas into better and consistent implementations throughout the Culinary Operations.
• Organize and prioritize daily production schedules
• Ensure that the entire product has been delivered and to inform supervisor of any short delivery and also to check if any products are not the standard of quality required
• Coach and inform casts on any new menu, new method, and special events and follow up on any problems or situation that needs improvement
• Perform any duties or tasks as assigned by management
• Support and deliver inductions and training of all new casts as and when required
• Create world-class chocolate products and desserts
• Ensure equipment is maintained and properly serviced
• Ensure a clean, efficient, well designed and well-maintained production studio
• Be aware of, and comply with, safe working practices as prescribed
• This will include your awareness of any specific hazards at your workplace, relevant Food Acts, following Hotel procedures and SOPs, and adhering to procedures regarding HACCP standards

Qualifications and Experience

Essential:

• A total of 5-7 years culinary experience
• Previous work experience as Pastry Chef in a 5* hotel with a minimum of 3 - 4 years\' experience.
• Successful incumbent must have working knowledge of English, both written and spoken.
• Ideally has worked and lived in UAE and is familiar with local laws and market.

Desirable:

• Experience working in a multi-cultural environment.
• Organized and well planned.
• Able to work with speed and efficiency throughout maintaining positive attitude.
• Hotel School Degree or diploma or equivalent.
• Advance HACCP Certified

DAMAC Properties