Job Description
As an Pastry Chef, you are responsible for the production of pastries, breads amd desserts; assisting the Executive Pastry Chef in the day to day operation, taking over all responsibilities for bakery and pastry Kitchen and striving for the highest possible Guest satisfaction.
1. Specific Duties and Responsibilities:
1.1 Create high quality and creative pastry products to satisfy the Guests.
1.2 Drive all menu changes, document all desserts and pastries along with the Executive Chef in coordination with the Food & Beverage Manager to keep the menus exciting.
1.3 Check the freshness of food particularly, on how it appeals to the eyes.
1.4 Monitor food trends and introduce new food concept/recipe to boost outlet’s profitability
1.5 Ensure that wastage and spoilage is controlled to the minimum.
1.6 Attend required meetings and daily briefings with your team members ensuring efficient communication, to run the Kitchen section smoothly.
1. Specific Duties and Responsibilities:
1.1 Create high quality and creative pastry products to satisfy the Guests.
1.2 Drive all menu changes, document all desserts and pastries along with the Executive Chef in coordination with the Food & Beverage Manager to keep the menus exciting.
1.3 Check the freshness of food particularly, on how it appeals to the eyes.
1.4 Monitor food trends and introduce new food concept/recipe to boost outlet’s profitability
1.5 Ensure that wastage and spoilage is controlled to the minimum.
1.6 Attend required meetings and daily briefings with your team members ensuring efficient communication, to run the Kitchen section smoothly.
Skills
2. General Responsibilities:
2.1 Supervise the whole pastry kitchen.
2.2 Support the Executive Chef directly in order to have a smooth operation.
2.3 Maintain the highest possible hygiene and maintenance standards. Ensures the highest degree of application in hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality standard.
2.4 Work closely and cooperates with all other key departments in the restaurant to ensure a smooth operation.
2.5 Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensures the accurate delivery of goods in order to achieve the budgeted profitability.
2.6 Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction.
2.7 Demonstrate pride in the workplace and personal appearance at all times when representing the operations thus identifying a high level of commitment.
2.8 Adhere to Company rules and regulations at all times.
2.9 Ensure Employee Development of the kitchen team in order for them to achieve highest service quality standards set by the Company.
2.10 Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation.
2.11 Conduct competition checks (as instructed) to assist the restaurant in being updated and competitive in the local market.
2.12 Operate in a safe and environment-friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment.
2.13 Conduct performance review of kitchen staff under your watch.
2.14 Comply with the restaurant environmental, health and safety policies and procedures.
2.1 Supervise the whole pastry kitchen.
2.2 Support the Executive Chef directly in order to have a smooth operation.
2.3 Maintain the highest possible hygiene and maintenance standards. Ensures the highest degree of application in hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality standard.
2.4 Work closely and cooperates with all other key departments in the restaurant to ensure a smooth operation.
2.5 Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensures the accurate delivery of goods in order to achieve the budgeted profitability.
2.6 Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction.
2.7 Demonstrate pride in the workplace and personal appearance at all times when representing the operations thus identifying a high level of commitment.
2.8 Adhere to Company rules and regulations at all times.
2.9 Ensure Employee Development of the kitchen team in order for them to achieve highest service quality standards set by the Company.
2.10 Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation.
2.11 Conduct competition checks (as instructed) to assist the restaurant in being updated and competitive in the local market.
2.12 Operate in a safe and environment-friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment.
2.13 Conduct performance review of kitchen staff under your watch.
2.14 Comply with the restaurant environmental, health and safety policies and procedures.
Job Details
- Job Location
- Doha, Qatar
- Company Industry
- Hospitality/Tourism/Travel
- Company Type
- Employer (Private Sector)
- Job Role
- Hospitality and Tourism
- Employment Type
- Full Time Employee
- Monthly Salary Range
- Unspecified
- Number of Vacancies
- Unspecified
Preferred Candidate
- Career Level
- Mid Career
- Years of Experience
- Min: 5 Max: 10
- Career Level
- Mid Career
No comments:
Post a Comment