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EXECUTIVE PASTRY CHEF
- Responsible in assisting the Group Executive Head Chef in managing and executing all kitchen functions according to the set standard and procedures in the restaurant
- Assisting in developing the Restaurant as a team that possesses the necessary behavioural and technical competence to be an effective support to the attainment of the Sankari Hospitality and corporate vision.
- Responsible in managing effectively and efficiently all the report, requirements and request of Food Vision Department from Head Office and Restaurants/ Outlet based on the standards of the company.
- Responsible to the optimal production of desserts and planting various pastries while ensuring quality and observing costs based on the Company standard.
- Provides permanent control of food technology, maintains standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.
- Responsible in assisting all the Restaurant and Outlet of Food Vision in developing new menu, concepts and recipes for Pastry as needed.
- Comply with all statutory and internal requirement in matter of hygiene and food safety
- Responsible in inventory controlling, maximizes sales and minimizes waste
- Develops and tests recipes and techniques for food preparation and presentation.
- Supervise and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff
- 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
- Prepare and develop of the menus and participates in the pricing policy with the consultation with the F & B Manager, Restaurant. By taking consideration through the following: Local Requirements, Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of Food & Beverage Products & Merchandising and Promotion.
- Attends and contributes Department Heads meeting and to enhance two way communications to keep them informed with proper information. Keeps and up to date standard recipe file for all food to include: Sales Mix, Sales History, Actual Costs, Potential Costs, Par Stock, Production line.
- 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 patterns, trends and market forces. (View more qualifications)
How to apply? Pease forward your detailed resume at hrcv@parisgroup.ae
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