Pastry Commis Chef

Rosewood Hotels and Resorts; Jeddah; On-site; SAR 60,000 - 100,000; Full time

Job summary

Rosewood Hotels and Resorts in Jeddah is seeking a kitchen professional dedicated to guest satisfaction and high standards. You will provide courteous, professional service to guests and internal customers, and address inquiries promptly.

In Operations, you will organize and set up kitchen sections, ensure dishes follow standard recipes, monitor costs, train staff, maintain food safety and grooming standards, and be flexible to work across sections as requested.

Responsibilities

• Provides a courteous and professional service to guests at all times
• Ensures associates provide excellent service to internal customers and other departments
• Handles guest and internal inquiries and resolves issues in a courteous and efficient manner
• Works to ensure problems are resolved satisfactorily and follows up as needed
• Maintains positive guest and colleague interactions and good working relationships
• Organises and sets up the assigned kitchen section to maximise productivity
• Ensures dishes are prepared consistently according to standard recipes
• Assists in ensuring culinary standards comply with policies and procedures
• Monitors food costs and controls waste
• Trains kitchen staff and is flexible to work in other sections as required
• Maintains food safety and hygiene standards and grooming standards

Job description

Guest Satisfaction

• Provides a courteous and professional service at all times
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner
• following through to make sure problems are resolved satisfactorily
• Maintains positive guest and colleague interactions with good working relationships

Operations

• Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity
• Ensures that all dishes from that section are prepared consistently and according to standard recipes
• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards
• Monitors food and operating costs and controls these by reducing waste
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function
• Works in any sections of kitchen when necessary or as requested by the Sous Chef
• Ensures the food safety and food hygiene standards for kitchen are being met
• Ensures Grooming standards are followed
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage