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Pastry Sous Chef - Mass Recruiting
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Pastry Sous Chef - Mass Recruiting
Job summary
A leading hospitality group in the United Arab Emirates is seeking an experienced Pastry Sous Chef to oversee pastry production and training in a dynamic kitchen. The ideal candidate will possess a Technical Degree in Food and Beverage or Hospitality Management, along with expertise in European pastry specialty items. Responsibilities include supervising the pastry section, ensuring quality and hygiene standards, and collaborating with team members to create exceptional pastries. Join us to make a mark with delicious creations.
Qualifications
- Proficient in supervising pastry production while meeting quality standards.
- Experience training team members in pastry duties.
- Familiar with health and safety regulations in food preparation.
Responsibilities
- Schedule and receive pastry goods, ensuring proper storage.
- Contribute to stocking the pastry station appropriately.
- Supervise production to meet quality and hygiene standards.
- Assist in pastry preparation according to specifications.
- Implement hygiene procedures and report discrepancies.
- Coordinate with front-of-house staff for special events.
Skills
Education
Job Description - Pastry Sous Chef - Mass Recruiting (BAK000017)
Job Number: BAK000017
- Schedule routine orders in coordination with the Store Keeper, follow-up with suppliers, receive pastry goods, check specifications, and ensure appropriate storing
- Contribute to stocking the pastry station with foodstuffs and needed items
- Supervise and control that the pastry production is in conformance with the set quality, time, hygiene, cleanliness and presentation specifications
- Supervise and train team members on all key responsibilities in the pastry section and ensure that they comply with the set statutory regulations
- Assist in preparing, cooking, and decorating the precooked, raw, elaborated, frozen and shaped pastries in conformance with the set specifications and as per the instructions of the Regional Pastry Chef
- Implement adequate hygienic procedures and guidelines as set for the brand, ensure that health and safety regulations are followed at all times, and report discrepancies to hierarchy
- Review the prepared checklists by team members to ensure effectiveness and take action accordingly
- Coordinate with the ‘Front of the House’ staff to be aware of special events and reservations and prepare needs accordingly
- Carry out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy
- Technical Degree in Food and Beverage or Hospitality Management
- Knowledge of European pastry specialty items
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.