Pastry Chef

Roles and responsibilities

• Washes and peels ingredients in order for them to be used in the production of dishes.
• Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.
• Ensure the set up and replenishment of buffets.
• Assist superiors in the pickup of requisition and in organizing it in the corresponding storage.
• Inform superior of ingredient quantities when the stock levels are low and ensures there are always enough for the day-to-day usage.
• Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.
• Cleans and sanitizes the working surfaces, tools, utensils and working area before and after usage as per food safety standard.
• Report cleanliness and maintenance issues of the kitchens and stewarding area to and support daily checks done by his superiors.
• Adhere to strict personal hygiene standards at all times.
• Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance’s to the UAE’s Municipality rules and regulation.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Work as part of the team and assist other colleagues if required.
• Support other outlets and banquet if requested by superiors.
• Attend and participate in all required meetings and training as scheduled.
• Perform any other reasonable duties as required by the superiors.

Desired candidate profile

• Preparing Pastries and Desserts

  • Baking and Creating Pastries: Prepare a wide range of pastries and desserts, including cakes, tarts, pies, cookies, pastries (e.g., croissants, Danish), and chocolates.
  • Cake Decoration: Design and decorate cakes for special occasions (e.g., weddings, birthdays) using various techniques, such as icing, fondant, sugar work, and piping.
  • Making Confections: Create confections like candies, chocolates, pralines, and candies, often with precise techniques, such as tempering chocolate or making sugar sculptures.
  • Bread and Savory Pastries: In addition to sweet items, pastry chefs may also prepare breads, croissants, and savory pastries, such as quiches and turnovers.

• Menu Development and Innovation

  • Creating Dessert Menus: Work with the head chef or management to develop and refine dessert menus, creating unique, seasonal, or signature offerings.
  • Recipe Creation and Testing: Develop and test new recipes, ensuring the flavors, textures, and presentations meet the establishment’s standards. This may involve experimenting with new ingredients or methods.
  • Balancing Flavors and Presentation: Ensure that each dessert is both visually appealing and balanced in flavor, with attention to texture, temperature, and aesthetics.

• Managing Pastry Production

  • Batch Production: Manage the preparation of large quantities of baked goods for daily service, while ensuring consistency in quality, taste, and appearance.
  • Quality Control: Ensure that all baked goods meet the highest quality standards, paying attention to detail and conducting regular taste tests or inspections.
  • Inventory Management: Monitor inventory of ingredients and supplies, ordering stock as needed and maintaining proper storage conditions for perishable items (e.g., butter, cream, eggs).
  • Ensuring Hygiene and Safety: Adhere to food safety and hygiene standards, ensuring that all equipment and workspaces are kept clean, and that food is prepared, handled, and stored properly.

• Supervising and Training Staff

  • Leading the Pastry Team: Supervise junior pastry chefs, bakers, and kitchen staff, ensuring they follow proper techniques and maintain high standards of cleanliness.
  • Training and Mentoring: Provide training and guidance to new staff or apprentices, teaching pastry techniques, plating, and presentation. Promote teamwork and professionalism in the kitchen.
  • Delegating Tasks: Organize and delegate tasks within the pastry kitchen, ensuring that each team member is assigned work according to their skills and experience.

• Maintaining Kitchen Equipment

  • Pastry Tools and Equipment: Ensure that all baking equipment (e.g., mixers, ovens, pastry bags, molds) is in working order and maintained properly. This may include regular checks and troubleshooting issues.
  • Working with Specialized Tools: Use specialized tools for intricate techniques, such as piping bags, sugar thermometers, or chocolate tempering machines, ensuring they are handled properly.