Junior Pastry Chef - Jumeirah Capri Palace

Jobbit; Anacapri; In loco; EUR 30.000 - 40.000; Tempo pieno

Descrizione del lavoro

A luxury hotel in Anacapri is seeking a Junior Pastry Chef for the summer season of 2026. The role involves ensuring food hygiene standards, managing the quality of ingredients, and collaborating with the culinary team to achieve financial goals. Ideal candidates will demonstrate strong communication skills and a commitment to culinary excellence. The position offers full-time employment within a dynamic hospitality environment.

Competenze

• Understanding and adherence to food hygiene and safe food handling practices.
• Ability to maintain cleanliness in the kitchen and kitchen equipment.
• Skill in managing food quality and ingredients.

Mansioni

• Attend meetings and briefings with the Head Chef.
• Inform the Head Chef about challenges and irregularities.
• Order and prepare quality ingredients according to recipes and standards.

Conoscenze

Food hygiene knowledge

Recipe adherence

Team collaboration

Communication skills

Descrizione del lavoro

Junior Pastry Chef - Jumeirah Capri Palace

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An opportunity has arisen for a Junior Pastry Chef to join the summer season 2026 of Jumeirah Capri Palace. The main duties and responsibilities of this role are:

• Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner.
• Informs and keeps the Head Chef up-to-date on challenges and irregularities and recommends courses of action.
• Responds to change positively, in the departmental function as dictated by the industry, company or hotel.
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
• Has a complete understanding and adheres to the company's policy relating to food hygiene and safe food handling practices.
• Has a complete understanding of, and adheres to the culinary standards relating to recipes, preparation methods and plating standards.
• Liaises with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Assists the Head Chef, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.
• Ensures all quality ingredients are accurately ordered.
• Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals, targets, food cost.

Seniority level

• Not Applicable

Employment type

• Full-time

Job function

• Management and Manufacturing
• Hospitality