Intern - Culinary Pastry

AccorHotel; Dubai; On-site; AED 25,000 - 60,000; Full time

Job summary

A leading hospitality chain in Dubai is seeking a culinary professional to assist the Chef de Partie in managing miseenplace production and ensuring high standards of service and hygiene. Responsibilities include organizing production, completing daily checklists, maintaining good relations with team members, and following recipes accurately. The ideal candidate should have a degree in Hospitality, strong communication skills, and the ability to work in a fast-paced environment. This position is fulltime with no remote work options.

Qualifications

• Degree in Hospitality is a plus.
• Strong communication skills are required.
• Knowledge of cooking and recipe reading necessary.
• Teamwork and initiative are crucial.

Responsibilities

• Organize miseenplace production with Chef de Partie.
• Take orders from Chef de Partie correctly.
• Complete daily checklist for miseenplace and food storage.
• Write daily wine and food requisitions with Chef de Partie.
• Maintain good relations and motivate Heartists.
• Follow portion size and quality specifications.
• Attend meetings with Chef de Partie and Executive Chef.
• Check information board for updates.
• Report machinery issues to Chef de Partie.
• Pass information to the next shift.
• Maintain hygiene and HACCP records.

Skills

Strong oral and written communication skills

Ability to work effectively in a team environment

Understanding of recipes and cooking knowledge

Education

College/University degree in Hospitality

Job description

• Organizes together with the Chef de Partie shifting in the section with regard to miseenplace production and its service.
• Takes orders from his/her Chef de Partie and carry them out in the correct manner.
• Is responsible for completing the daily checklist regarding miseenplace and food storage.
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivate Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index.
• Attends daily meeting with the Chef de Partie and other meetings as requested by the Executive Chef/ Sous Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
• Passes all information to the next shift about functions.
• Maintains the Hygiene and HACCP records in accordance to the regulations.
• You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
• Other tasks as assigned.

Qualifications

• College/University degree in Hospitality is a plus
• Strong oral and written communication skills
• Should understand how to read recipes and a good knowledge of cooking
• Ability to work effectively in a team environment and take initiative

Remote Work

No

Employment Type

Fulltime