Job Description

Position : Pastry CDP / DCDP

Position - Pastry CDP

Roles and Responsibilities

Following directions provided by the head chef. Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Stocktaking and ordering supplies for your station. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required Excellent listening and communication skills. Knowledge of best practices for safety and sanitation. Passion for delivering great food and service. Multitasking and organizational ability

Position - Pastry DCDP

Roles and Responsibilities Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Direct, supervise and assist the preparation of all pastry products onboard in order to ensure the overall quality, quantity, attractiveness and correctness of all pastry items served are as per company standards. Responsible for assisting, directing, supervising, and training all team members assigned to the pastry department. Adheres to daily production schedule, and carries out any assigned production by the Pastry Chef. Controls actual hours worked for all pastry department team members. Evaluate, and conduct monthly ratings for each member of the pastry department. Responsible for performance, appearance, dress and personal conduct of all team members assigned to the pastry department. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Controls food cost by monitoring production, consumption and forecasts. Check quality and quantity of items ordered and received from stores. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Assigns all cleaning responsibilities within the pastry department according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef. Ensure all food GSS targets are met for food ratings in your assigned area. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned.

Interested Kindly send updated CV + Work Pictures on or call Ms. Suman

Job Classification Industry: Hotels & Restaurants Functional Area: Role Category: Kitchen / F&B Production Role: Kitchen / F&B Production Employement Type: Full time

Education Under Graduation: BHM in Hotel Management Post Graduation: Any Postgraduate Doctorate: Any Doctorate

Contact Details: Company: CORPORATE MANPOWER SERVICES INDIA- DUAA GROUP Location(s): Qatar