Executive Pastry Chef
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Key skills for this role
About the Role
AccorHotel in Dubai seeks an Executive Pastry Chef to oversee pastry production and service, ensuring high standards of food quality, cleanliness, and team training.
Key Skills for This Role
Responsibilities
- Perform daily execution of all assigned pastry food production and service
- Establish and maintain standards of operation in food quality, timelines, cleanliness and maintenance
- Be responsible for all prepared pastry and food stocks and replenish as necessary
- Inform Executive Chef of any relevant shortages
- Be aware of relevant food suppliers and order accordingly
- Supervise smooth and efficient service and production of food from the department
- Supervise training of all new staff members in the department
- Promote safe use of kitchen, equipment and building under Health and Safety regulations
- Ensure all relevant food controls and correct temperatures are logged and adhered to
- Ensure agreed standards of food preparation and presentation are adhered to
- Ensure all daily paperwork is filled out in accordance with company and government guidelines
- Monitor staff timekeeping and follow up as needed
Requirements
- 1 7 years of experience in pastry production
- Knowledge of food preparation and presentation standards
- Ability to supervise and train staff
- Understanding of health and safety regulations
- Strong organizational and time management skills
Full Job Posting
Job Overview
- The Executive Pastry Chef performs the daily execution of all assigned Pastry food production and service execution while establishing and maintaining standards of operation in the areas of food quality, time lines of food, cleanliness and maintenance.
- To be responsible for all prepared pastry and food stocks (including dry stores) and replenish as necessary, and inform Executive Chef of any relevant shortages.
- To be aware of all relevant food suppliers, their products and order accordingly as and when necessary due to business demand.
- To supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
- Supervise the training of all new staff members in the department.
- Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
- Ensure all relevant food controls and correct temperatures are logged and adhered to at all times.
- Ensure the agreed standards of food preparation and presentation are adhered to at all times.
- Ensure all daily paperwork is filled out in accordance to company and government guidelines.
- Attend any training that is required by the company.
- Monitor all staff time keeping and follow up were needed.
- To ensure all department staff work hygienically and productively.
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