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CHEF DE PARTIE - BAKER
- Responsible in assisting the Head Chef in the overall running of the individual restaurant kitchen. Ensuring the preparation and production of food is profitably achieved at all times in accordance with the laid down specifications, procedures and all legal requirements.
- Responsible to the optimal production of baked goods and desserts while ensuring quality and observing costs based on the Company standard.
- Assisting in supervising the function of all kitchen employees, facilities, cost and contributes in maximizing the overall food and beverage profit.
- Develops and tests recipes and techniques for food preparation and presentation.
- Assisting in supervising and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff
- Ensure optimum performance in all of the above areas assigned.
- Ensure highest quality at all times in production, preparation and presentation of all food items
- Establishes and maintains an effective employee relations and interdepartmental working relationships
- Ensures that high standards of sanitation and cleanliness are maintained
- Responsible in ordering bakery/pastry supplies and maintaining optimum stock levels and requisition of the bakery kitchen depending on both internal and external customers (staff and guests)
- Overseeing the production of pastry items i.e. bread (varieties), cakes, cookies and other sweet pastries
- Baking the above depending on demand, taste and preference.
- Ensure that customer relations are maintained and the highest level of hospitality exists at all times.
- Attend monthly staff meetings to ensure effective communications with the staff on key business issues, marketing and any other relevant information that assists in maintaining moral.
- Continuously monitor the restaurant environment and make necessary adjustments
- Evaluate the restaurant performance against the standards of operations and the local market competition.
- Be proactive to changes in business patens, trends and market forces.
- Ensure the safety in the working area.
- May act as strategic partner of identified/specified group or group of smaller units and provides consultative Hospitality services.
- Perform other related functions that may be assigned from time to time.
Education: College Graduate
Degree:Any Business Course
Experience:Retail Fashion, Sales, Marketing and Management
Years & Type of Experience:Minimum of seven (7) years in the same capacity
Certificate / Licenses: Not applicable
How to apply? Pease forward your detailed resume at hrcv@parisgroup.ae
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