Executive Pastry Chef

Roles and responsibilities

1. Pastry and Baking Techniques

• Basic Pastry Skills: Knowledge of essential pastry techniques, such as dough making, pastry cream preparation, and the ability to work with different types of batter (e.g., choux, shortcrust, puff pastry).
• Baking Skills: Experience with baking breads, cakes, cookies, and other pastries. Understanding temperature control for baking, and how to achieve the perfect texture and consistency.
• Decoration and Presentation: Ability to help with the decoration of cakes, pastries, and desserts. This may include glazing, piping, and garnishing to ensure visually appealing dishes.

2. Attention to Detail

• Precision in Measurements: Baking requires accuracy with measurements (e.g., flour, sugar, butter), and following recipes precisely is key to producing high-quality pastries.
• Consistency: The ability to replicate recipes and maintain consistent quality, texture, and presentation with each batch of baked goods.

3. Time Management and Organization

• Managing Multiple Tasks: Pastry kitchens can be fast-paced, and a Commis 2, Pastry needs to juggle various tasks such as mixing ingredients, preparing doughs, setting up workstations, and helping with the plating of desserts.
• Preparation and Mise en Place: Keeping the kitchen organized by setting up ingredients, utensils, and equipment ahead of time. Ensuring everything is ready for efficient production, especially when working with timed or temperature-sensitive items.

4. Knowledge of Ingredients and Equipment

• Understanding Pastry Ingredients: Familiarity with key ingredients in pastry work (e.g., different types of flours, sugars, fats, creams, and chocolate) and how they affect texture, taste, and appearance.
• Use of Pastry Equipment: Proficiency with tools such as mixers, ovens, pastry bags, piping tips, rolling pins, and dough cutters. Knowing how to use and clean equipment properly to maintain a smooth workflow.

5. Cleanliness and Hygiene

• Food Safety Standards: Strict adherence to health and safety regulations, including proper food storage, sanitation, and the handling of allergens. Keeping workstations clean and ensuring that utensils and tools are sanitized properly.
• Personal Hygiene: Maintaining proper personal hygiene, such as wearing the correct uniform, gloves when necessary, and keeping hair tied back to maintain a clean and professional appearance in the kitchen.

6. Creativity and Presentation

• Artistic Flair: A good Commis 2, Pastry should have an eye for creativity and presentation. Helping with dessert or pastry decoration can include creating visually appealing designs that enhance the overall dining experience.
• Innovation: While the position is entry-level, contributing new ideas for seasonal desserts, specials, or garnishes may be encouraged, helping to bring fresh concepts to the menu.

7. Teamwork and Communication

• Collaboration with Senior Chefs: Working closely with the pastry chef and other kitchen staff to ensure that the production of pastries is on time and meets the quality standards.
• Clear Communication: Ability to follow instructions from senior chefs and communicate with other team members to ensure smooth kitchen operations, especially during busy shifts.

8. Physical Stamina and Endurance

• Standing for Long Periods: Pastry chefs spend a lot of time on their feet, preparing and baking goods, often for long hours in hot kitchen environments.
• Handling Heavy Trays and Ingredients: The ability to lift and carry heavy trays, mixers, and bags of ingredients.

9. Attention to Special Dietary Requirements

• Allergies and Dietary Restrictions: Understanding the different dietary requirements (e.g., gluten-free, dairy-free, vegan, nut-free) and how to adapt pastry recipes to accommodate those needs, ensuring safe preparation and service.
• Ingredient Substitution: Knowledge of how to substitute ingredients without compromising the texture and taste of pastries when necessary for dietary restrictions.

Desired candidate profile

• 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.