Executive Pastry Chef

Accor; Dubai; On-site; AED 30,000 - 60,000; Full time

Job summary

Join a luxury lifestyle hotel as an Executive Pastry Chef, where creativity meets excellence. This role involves overseeing the production of delightful pastries while ensuring the highest standards of quality and hygiene. You will lead a dedicated team, train new staff, and maintain efficient operations in a fast-paced environment. As part of a renowned hospitality group, you will have the opportunity to showcase your skills and contribute to an unforgettable guest experience in one of Dubai's iconic hotels. If you are passionate about pastry and thrive in a dynamic setting, this is your chance to shine.

Qualifications

• 1-2 years in a public contact position in upscale hotels.
• Strong verbal and written communication skills in English.

Responsibilities

• Supervise pastry food production and service, ensuring quality.
• Train new staff and promote safe kitchen practices.
• Monitor stock levels and control food wastage.

Skills

Multitasking

Attention to Detail

Communication Skills

Teamwork

Education

Experience in Hospitality

Tools

Point of Sale Systems

Job description

Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel belonging to Ennismore under the wider Accor group umbrella.

Boasting 946 units, including 254 uniquely designed hotel rooms, 321 hotel apartments, and 371 branded residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

It is a wondrous and striking landmark in Downtown District, designed by the award-winning architects and interior designer Paul Bishop. The SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job Description

• The Executive Pastry Chef performs the daily execution of all assigned pastry food production and service, maintaining standards of food quality, timeliness, cleanliness, and maintenance.
• Responsible for all prepared pastry and food stocks, including dry stores, replenishing as necessary, and informing the Executive Chef of shortages.
• Be aware of all relevant food suppliers, their products, and order accordingly based on business demand.
• Supervise the smooth and efficient service and production of food by liaising with other departments and restaurant staff, ensuring all preparations are completed before service.
• Supervise the training of new staff members in the department.
• Promote the safe use of kitchen equipment and the building, adhering to Health and Safety at Work acts, hygiene, and other regulations.
• Ensure all food controls and correct temperatures are logged and adhered to at all times.
• Maintain standards of food preparation and presentation consistently.
• Complete all daily paperwork according to company and government guidelines.
• Attend required training sessions.
• Monitor staff punctuality and follow up as needed.
• Ensure all staff work hygienically and productively.
• Assist in preventing pilferage from dry stores and refrigeration.
• Control wastage by maintaining correct stock levels and rotation, avoiding overproduction and mis en place.
• Be aware of food cost percentages as per the budget and assist in managing the department within these guidelines.
• Maintain and update section files and recipes with your team.
• Ensure constant quality control of all food prepared and cooked, meeting the Executive Chef’s standards.
• Keep main cool rooms tidy and clean after each service for daily ordering.
• Ensure all health marks are collected and correctly allocated.

Qualifications

• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel.
• Proficiency in entering and locating work-related information using computers and/or point of sale systems.
• Gracious, friendly, and fun demeanor.
• Ability to multitask, work in a fast-paced environment, and pay high attention to detail.
• Strong verbal and written communication skills in English.
• Ability to maintain positive relationships with colleagues and departments.
• Ability to work independently and foster teamwork.