Demi Chef De Partie Pastry

Key Responsibilities
 

Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.

Having good knowledge of his dutys and responsibilities basic cooking skills and appropriate taste for the dishes

Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.

Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.

Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

Maintains and cleans all work areas kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.

Co-ordinates with colleagues whenever necessary regarding operational problems.

Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.

To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.

Participates in regular meetings and briefings as may be scheduled.

Responds to any changes in the Food and Beverage function as dictated by the industry company or hotel.

To ensure that each kitchen runs at an acceptable food cost.

Minimize wastage

Applying fifo procedures

To attend training and meetings as and when required.

Participates in any scheduled training and development program that may improve personal or departmental standards.

Provide training to commis and ensure their knowledge about kitchen standards is up to required level.

Ensure wherever possible that employees are provided with a work place free of discrimination harassment and victimisation.

Treat complaints of harassment and discrimination promptly and confidentially.

Treat customers and colleagues from all cultural groups with respect and sensitivity.

Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Qualifications :

 Diploma or certification in Culinary Arts or equivalent work experience in a professional kitchen.

Minimum 23 years of kitchen experience preferably in 4- or 5-star hotels or international restaurants.

Strong understanding of HACCP and UAE food safety regulations (Dubai Municipality / ADAFSA).

Technical cooking skills in Pastry sections 

Ability to work under pressure in a high-volume kitchen while maintaining quality standards.

Flexibility to work shifts weekends and public holidays as per business needs.

Positive attitude. 

Working in an environment with rigorous standards and the ability to multitask.
 

Physical Requirement

Ability to stand and work for extended periods in a hot and fast-paced kitchen environment.

Manual dexterity for handling knives utensils and small kitchen equipment.

Stamina to perform tasks such as lifting up to 20 kilograms bending and carrying equipment.

Remote Work :

No

Employment Type :

Full-time