Executive Pastry Chef
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Key skills for this role
About the Role
ENNISMORE is seeking an Executive Pastry Chef to oversee pastry production and service in Dubai. The role requires managing food quality, supervising staff, controlling costs, and ensuring compliance with health and safety regulations.
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
- Manage all prepared pastry and food stocks, replenish as necessary, and inform Executive Chef of shortages
- Supervise smooth and efficient service and production of food from the department
- Supervise training of all new staff members in the department
- Ensure all food controls and correct temperatures are logged and adhered to
- Ensure agreed standards of food preparation and presentation are adhered to
- Control wastage by maintaining correct stock levels and rotation
- Maintain constant quality control of all food prepared and cooked
Requirements
- Experience as an Executive Pastry Chef or similar senior pastry role
- Strong knowledge of pastry production and presentation standards
- Ability to supervise and train staff
- Knowledge of food safety and hygiene regulations
- Ability to manage food costs and inventory
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.
Key Responsibilities
- Perform daily execution of all assigned pastry food production and service execution.
- Establish and maintain standards of operation in food quality, timelines, cleanliness and maintenance.
- Be responsible for all prepared pastry and food stocks (including dry stores) and replenish as necessary, and inform Executive Chef of any relevant shortages.
- Be aware of all relevant food suppliers, their products and order accordingly as and when necessary due to business demand.
- Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff.
- 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.
- Monitor all staff time keeping and follow up were needed.
- To ensure all department staff work hygienically and productively.
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