Pastry Chef - Commis

We require Pastry Chefs who will provide hands-on support to the team for pastry product creations. The Pastry Chef will demonstrate a good knowledge of culinary techniques, operational knowledge, and strong product presentations.

Key Duties and Responsibilities

• Maintains good employee relations and motivates colleagues.
• Keeps the section clean and tidy.
• Performs all duties and tasks in the assigned Place of Work to the standard set.
• Ensures adherence to quality expectations and standards.
• Follows all company safety and security policies and procedures; reports maintenance needs, accidents, injuries, and unsafe work conditions to manager; completes safety training and certifications.
• Ensures uniform and personal appearance is clean and professional; maintains confidentiality of proprietary information; protects company assets.
• Recognizes good quality products and presentation.
• Maintains high sanitation standards throughout the working station to avoid cross-contamination.
• Knows and understands the F&B and Food Production basic Policies and Procedures and ensures implementation and compliance.
• Adapts and maintains all the Service Standards established for the F&B and Food Production department.
• Performs departmental cleaning duties in the assigned section/outlet as per the established cleaning schedule in coordination with the Stewarding Department.
• Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.
• Ensures that high-quality production is achieved while keeping in mind cost control.
• Manages time effectively by meeting deadlines.
• Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirements.
• Adheres to health, hygiene, and safety regulations in the kitchen in accordance with Dubai Municipality rules & regulations in compliance with HACCP policies and procedures, and integrates them into daily operations.
• Reports for duty punctually wearing the correct uniform and name tag at all times.
• Projects a positive and motivated attitude and exercises self-control.
• Maintains a high standard of personal appearance and hygiene at all times.
• Ensures that the Place of Work and surrounding area is kept clean and organized at all times.
• Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
• Attends and contributes to all staff briefings and trainings as scheduled and other related activities.
• Undertakes all training provided by senior Chefs in good faith and diligence; records such training for future reference and improvement.
• Supports the Departmental Training Function in the assigned Department.
• Responds to any changes in the Restaurant.
• Provides courteous and professional service at all times.
• Ensures high standards of communication within the department and with other sections in the kitchen.
• Participates in providing and receiving constructive criticism concerning the Department and restaurant as a whole, in order to improve efficiency, productivity, and guest service.

Experience & Educational Requirements

• Hospitality Qualification
• Achieved Basic Food Hygiene Certificate.
• 1 year in a similar position in a five-star hotel
• Computer literate in Microsoft Windows applications is an asset
• Positive attitude
• Good communication skills
• Ability to work under pressure.
• Ability to work independently or in teams.
• Ability to make decisions.
• Ability to administer disciplinary action.
• Good product knowledge
• Ability to produce checklists.
• HACCP control knowledge
• Understanding Differences
• Drive for Results: Organized and disciplined, dedicated, and loyal.