Pastry & Bakery Chef | Al Barari Firm Management LLC Dubai, UAE
Job Purpose
• Centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.
• To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the Zuma team functions as a unified group.
Objectives & Goals
OPERATIONAL
• To successfully plan and implement the opening strategy of the Farm.
• To monitor closely the requirements of the Pastry kitchen. Order the food items as necessary.
• To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
• To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
• To work straight or split shifts depending on the needs of the business.
• To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.
• To check incoming goods are consistent with the relevant order sheet and quality specifications whilst ensuring wastage is kept to a minimum.
• To carry out daily checks to ensure Pastry storage areas are maintained to a high level of hygiene.
• To oversee correct handling of products whilst ensuring quantities are prepared in accordance with Pastry recipes.
• To supervise and prepare daily mise en place and ensure that the pastry section is ready for service.
• To regularly discuss operational requirements with the restaurant manager / Head Chef
• To ensure the Pastry kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organised with the senior steward.
• To discuss chinaware requirement with restaurant manager/ Head Chef
• To develop standard recipes conforming to agreed food cost budget.
• To ensure that all food products are consistent with recipes.
• To ensure Health and Safety requirements are adhered and appropriate reports are filed.
FINANCIAL
• To ensure the Pastry kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.
• To achieve or improve projected profitability of the Pastry kitchen.
• To monitor the Pastry kitchen’s operating costs and take corrective action when necessary to reduce expenditure.
HUMAN RESOURCES, TRAINING AND ADMINISTRATION
• To take on the necessary point of sale training.
• To update and maintain recipe data.
• To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
• To ensure all employees report for duty punctually wearing the correct uniform at all times.
• To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
• To identify training needs and plan training programs for the employees.
• To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
• To ensure all employees provide a courteous and professional service at all times.
• To ensure all employees have a complete understanding of and comply with the company’s employee handbook.
• To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Hygiene, Health and Safety.
Additional Information
| Industry: | Catering/Food Services/Restaurants |
| Job Location: | Dubai, United Arab Emirates |
| Career Level: | Mid Career |
| Date Posted: | 2011-06-16 |
