Executive Pastry Chef

Fairmont Hotels & Resorts; Dubai; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player is seeking an Executive Pastry Chef to lead the pastry kitchen in a luxury hotel. This role involves overseeing daily pastry production, ensuring high standards of food quality and hygiene, and training new staff. The ideal candidate will have a friendly demeanor, strong multitasking abilities, and excellent communication skills. Join a dynamic team in a vibrant environment where your culinary creativity can shine and contribute to an unforgettable guest experience.

Qualifications

• 1-2 years experience in a customer-facing role in an upscale hotel.
• Strong verbal and written communication skills in English.

Responsibilities

• Supervise pastry production and maintain food quality standards.
• Ensure hygienic practices and proper stock management.

Skills

Customer Service

Multitasking

Communication Skills

Attention to Detail

Education

High School Diploma

Culinary Training

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.

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, establishing and maintaining standards of operation in food quality, timing, cleanliness, and maintenance.
• Responsible for all prepared pastry and food stocks, including dry stores, replenishing as necessary, and informing the Executive Chef of shortages.
• Maintain awareness of food suppliers, their products, and place orders 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 training of new staff members in the department.
• Promote safe use of kitchen equipment, adhering to Health and Safety at Work acts, hygiene, and other regulations.
• Ensure all food controls and temperatures are logged and followed at all times.
• Adhere to standards of food preparation and presentation.
• Complete daily paperwork according to company and government guidelines.
• Attend required training sessions.
• Monitor staff punctuality and follow up as needed.
• Ensure hygienic and productive work practices among staff.
• Help prevent pilferage from dry stores and refrigeration.
• Maintain proper stock levels and rotation to control wastage.
• Assist in managing food costs within set budgets.
• Keep section files and recipes updated.
• Maintain quality control of all prepared food to meet standards.
• Keep cool rooms tidy and clean after each service for daily ordering.
• Ensure health marks are collected and correctly allocated.

Qualifications

• One to two years of experience in a customer-facing role, preferably in an upscale or lifestyle hotel.
• Proficiency in computer and point of sale systems.
• Gracious, friendly, and engaging demeanor.
• Ability to multitask in a fast-paced environment with high attention to detail.
• Strong verbal and written communication skills in English.
• Ability to foster positive working relationships across departments.
• Ability to work independently and as part of a team.