Bakery Chef

Roles and responsibilities

• Leadership and Supervisory Skills:

  • Strong leadership abilities to guide, motivate, and manage a team. Ability to oversee a large team of stewards or dishwashers, while ensuring that tasks are completed efficiently and to standard.

• Organizational Skills:

  • Excellent organizational skills to manage cleaning schedules, inventory, and team member duties. The ability to multitask and prioritize effectively is critical, especially during busy service periods.

• Attention to Detail:

  • Meticulous attention to cleanliness and hygiene. A strong eye for detail is needed to ensure that all kitchen equipment and utensils are thoroughly cleaned, properly stored, and well-maintained.

• Knowledge of Health and Safety Regulations:

  • A solid understanding of food safety regulations, OSHA standards, and cleaning protocols. The ability to maintain a safe and clean environment by following local, national, and international hygiene and safety standards.

• Problem-Solving Skills:

  • Quick-thinking and resourcefulness to solve problems efficiently, such as managing staffing issues, equipment failures, or supply shortages during busy shifts.

• Physical Stamina:

  • The role often involves long hours and physical labor, including standing, lifting, and moving heavy items. A Stewarding Supervisor must have the physical stamina to perform these tasks regularly.

• Communication Skills:

  • Strong communication skills to interact effectively with the kitchen staff, management, and other departments, ensuring smooth operations and quick resolution of any issues that arise.

• Time Management:

  • Ability to manage time efficiently and ensure that cleaning tasks and duties are completed promptly, especially during peak meal times.

Desired candidate profile

• Washes and peels ingredients 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.
• 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.
  

Qualifications And Requirements

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary art is preferred.
• A minimum 1 year of culinary experience working as Commis in a high-volume hotel or free-standing restaurant is preferred.
• Basic experience in holding and preparation of food.
• Knowledge of basic food hygiene is preferred.