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indeed

Junior Sous Chef - Pastry

The First Group Hospitality
Dubai, UAE
Full-time
Entry
Onsite
Discovered 6 days ago
Pastry culinary productionRecipe costing and menu developmentFood production planningInventory and food orderingStock rotation and food waste controlFood safety and sanitation
Free

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Key skills for this role

Pastry culinary productionRecipe costing and menu developmentFood production planning
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Overview

TRYP by Wyndham Dubai is a hotel in Barsha Heights with 650 rooms, multiple dining options, and access to Soluna Restaurants and Beach Club.

The First Group Hospitality operates hotels, residences, and restaurants with a focus on hotel operations, asset management, and food and beverage strategy.

Job Description

  • Review written communications, reservations, rooming lists, and banquet event orders to determine requirements.
  • Prepare menus, recipe costing, dish training, and daily production plans.
  • Train and coach direct reports and junior team members through daily and monthly plans.
  • Coordinate with restaurant management and hotel departments for smooth operations and guest experiences.
  • Monitor kitchen equipment, preventive maintenance, and equipment or food-quality deficiencies.
  • Prepare monthly outlet schedules and payroll.
  • Manage stock rotation, purchasing, expiry control, inventory, and system-based food ordering.
  • Apply line checks, mise en place monitoring, quality control, and timely food production.
  • Maintain food safety, sanitation, HACCP, environmental, and workplace safety compliance.
  • Record kitchen information, collect data, report issues, and review production sheets with the Executive Chef.
  • Support other outlets when needed and maintain effective communication across the kitchen.

Desired Skills and Expertise

  • At least two years of experience as a Chef de Partie in pastry.
  • PIC-level training is ideal but not mandatory.
  • Strong leadership, training, motivation, and communication skills.
  • Ability to meet deadlines and follow exact ingredients and measurements.
  • Commitment to improving skills and knowledge and delivering high customer service.
  • Ability to take initiative and resolve minor operational obstacles.

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