Pastry Chef

Roles and responsibilities

An opportunity has arisen for a Pastry Chef to join our team at Jumeirah Saadiyat Island. The main duties and responsibilities of this role:

• Assists in the preparation of the departmental budget.
• Ensure that the outlets operational budget is in line and costs are strictly controlled maximizing profitability.
• Assist each Executive Chef and/or Executive Sous Chef to run their kitchens with pastry and bakery contribution at an acceptable food cost.
• Demonstrates a commitment to the development and implementation of innovations throughout the pastry and bakery kitchens.
• Responsible for continually upgrading the Departmental SOP Manual, detailing standards of performance, policies, and procedures pertinent to the efficient operation of the outlet's front and back of house in accordance with Jumeirah’s policies & Abu Dhabi municipality requirements.
• Will be handling the opening of Cake Shop as the new project.

About you:

The ideal candidate for this position will have the following experience and qualifications:

• Intensive experience working in upscale or luxury hotel pastry kitchens, with a minimum of 5-7 years of experience in progressively senior pastry roles
• Strong leadership abilities, including the ability to inspire and motivate a team of pastry chefs and bakers to consistently achieve excellence
• Flexibility and adaptability to thrive in a dynamic and ever-changing hospitality environment, with the ability to adjust to guest preferences, seasonal ingredients, and industry trends
• A genuine passion for pastry and a commitment to delivering exceptional guest experiences, with a relentless pursuit of excellence in all aspects of pastry production

Desired candidate profile

1. Kitchen Management: Assisting in overseeing kitchen operations, ensuring that all food preparation and cooking processes run smoothly.

2. Staff Supervision: Managing and training kitchen staff, including line cooks and other kitchen personnel, ensuring they follow recipes and cooking techniques.

3. Menu Planning: Contributing to menu development and planning, including creating new dishes and updating existing ones based on seasonal ingredients and trends.

4. Quality Control: Ensuring that all dishes meet the restaurant’s standards for taste, presentation, and quality before they leave the kitchen.

5. Inventory Management: Monitoring stock levels of ingredients and supplies, assisting in ordering and managing inventory to minimize waste.

6. Food Safety Compliance: Adhering to food safety and sanitation regulations, ensuring that all kitchen practices comply with health department standards.

7. Culinary Preparation: Preparing and cooking a variety of dishes, often stepping in to assist line cooks during busy service periods.

8. Collaboration: Working closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service.

9. Cost Control: Assisting in managing food costs and labor costs, implementing practices to maximize efficiency and minimize waste.

10. Guest Interaction: Occasionally interacting with guests to receive feedback and ensure satisfaction, particularly in fine dining environments.

Key Skills

1. Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines.

2. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment.

3. Time Management: Strong organizational skills to manage multiple tasks efficiently, especially during peak service hours.

4. Creativity: Innovative thinking in menu creation and dish presentation, with a passion for culinary arts.

5. Communication: Excellent verbal communication skills for effectively coordinating with kitchen staff and front-of-house teams.

Qualities

• Passion for Cooking: A deep enthusiasm for culinary arts that drives excellence in food preparation.
• Attention to Detail: Ensuring precision in cooking and presentation to meet high standards.
• Resilience: Ability to remain calm and effective under pressure during busy service periods.