executive pastry chef

Grand City

<p><b>Job Title:</b> Pastry Chef</p><p><b>Location:</b> Islamabad (Le French Club, G-5)</p><p><b>Job Overview</b></p><p>Le French Club is looking for a talented and creative <b>Pastry Chef</b> to prepare high-quality desserts, pastries, cakes, breads, and baked goods. The ideal candidate should have experience in luxury hospitality, caf&eacute;s, hotels, or restaurants and possess a passion for creating visually appealing and delicious desserts while maintaining the highest standards of quality and hygiene.</p><p><b>Key Responsibilities</b></p><ul><li>Prepare a wide variety of pastries, cakes, desserts, cookies, breads, tarts, and specialty baked goods.</li><li>Design and develop new dessert menus, seasonal offerings, and signature creations.</li><li>Ensure consistency in taste, quality, and presentation of all pastry products.</li><li>Decorate cakes and desserts according to customer requirements and company standards.</li><li>Prepare doughs, batters, creams, fillings, frostings, and other pastry components.</li><li>Monitor inventory of baking ingredients and place requisitions when required.</li><li>Minimize food waste and ensure cost-effective use of ingredients.</li><li>Maintain cleanliness and hygiene of the pastry kitchen in accordance with food safety standards.</li><li>Ensure proper storage and handling of ingredients and finished products.</li><li>Operate and maintain baking equipment safely and efficiently.</li><li>Supervise and train junior pastry staff when required.</li><li>Coordinate with the Head Chef and F&amp;B team for events, banquets, and special orders.</li><li>Ensure compliance with company SOPs, HACCP, and food safety regulations.</li><li>Maintain production schedules to ensure timely preparation and delivery.</li><li>Perform any other duties assigned by management.</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>3&ndash;5 years of experience</b> as a Pastry Chef, Baker, or Dessert Chef in a hotel, restaurant, caf&eacute;, bakery, or luxury hospitality environment.</li><li>Strong knowledge of baking techniques, pastry preparation, cake decoration, chocolate work, and dessert presentation.</li><li>Experience in preparing artisan breads, pastries, and premium desserts.</li><li><b>Good English communication skills are preferred.</b></li><li>Creative mindset with strong attention to detail.</li><li>Ability to work efficiently under pressure while maintaining quality standards.</li><li>Knowledge of food safety, hygiene, and sanitation practices.</li></ul><p><b>Qualifications</b></p><ul><li>Diploma or Certification in Culinary Arts, Baking &amp; Pastry, or Hospitality is preferred.</li><li>Professional pastry or bakery certifications will be an added advantage.</li></ul><p><b>Working Hours</b></p><p>10 Hours per Day</p><p><b>Working Days</b></p><p>Monday to Saturday</p><p><b>Job Location</b></p><p><b>Le French Club</b><br/>Diplomatic Enclave, G-5, Islamabad</p><p>Work Location: In person</p>

Pastry Chef- Islamabad

HMSHost by Avolta

<div><p>HMSHost is hiring immediately for an Executive Chef to join their team at San Antonio International Airport!</p><p></p><p><b><br>
Summary</b><b>:
</b></p><p></p><p>The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.</p><p></p><p><b><br>
Essential Functions:</b></p><br>
<p></p><ul><li>
Supervises the day to day activities of culinary supervisory staff.</li><li>
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens.</li><li>
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production.</li><li>
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures.</li><li>
Oversees the Commissary and serves as a primary contact with food vendors.</li><li>
Prices and orders food and kitchen supplies.</li><li>
Maintains effective cost control, by managing the food management inventory system.</li><li>
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies.</li><li>
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.</li><li>
Identifies hiring, firing, advancement, development, promotion of culinary management staff.</li><li>
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations.</li><li>
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.</li></ul><p></p><p><b><br>
Minimum Qualifications, Knowledge, Skills, and Work Environment</b><b>:
</b></p><p></p><ul><li>Requires post-secondary, culinary arts school or four-year university; brand certification a plus</li><li>
Requires 5 years' managerial or supervision experience in the culinary / food service</li><li>
Must be certified in Serve Safe Management certification course</li><li>
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent</li><li>
Demonstrates organization and multi-project time/issue management</li><li>
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals</li></ul><p></p><p><b><br>
Benefits of working here:</b></p><ul><li>
A fun place to work</li><li>
Competitive wages</li><li>
401k Match/ Great Benefits</li><li>
Career growth opportunities</li></ul><p></p><p><b><br>
Apply to be a part of our team today!</b></p><h2 class="jobSectionHeader"><b><br>
REQUIREMENTS</b></h2><ul><li>
Is self-motivated; able to work with limited supervision</li><li>
Must have open availability</li></ul><p><br>
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.</p><p></p><p><br>
Equal Opportunity Employer (EOE)</p><p>
Minority/Female/Disabled/Veteran (M/F/D/V)</p><p>
Drug Free Workplace (DFW)</p></div>

Executive Chef

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26095281<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>210 E Stacy Rd, Allen, Texas, United States, 75002<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<b>Pay Range:</b> $84,000- $89,000<br>
<b>Expiration Date:</b> 09/14/2026
<p></p><div><p><b>Additional Information: </b>This hotel is owned and operated by an independent franchisee, <b>Atrium Hospitality.</b> The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel&rsquo;s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.</p><p></p><div><br>
<b>What&rsquo;s in it for you?</b></div><div></div><div><br>
</div><div></div><div>The <b>Atrium SPIRIT</b> is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.</div><div>
</div><div>Career Growth &amp; Learning &ndash; 40% of our management hires are internal promotions!</div><div>
</div><div>Invest in Your Future &ndash; 401(k) plan with company match.</div><div>
</div><div>Comprehensive Health Coverage &ndash; Medical, dental, and vision insurance options.</div><div>
</div><div>Paid Time Off &amp; Vacation &ndash; Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations</div><div>
</div><div>Perks That Fit Your Life &ndash; Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.</div><div>
</div><div>Purpose &amp; Impact &ndash; Make a difference through Atrium&rsquo;s community service and volunteer programs.</div><div></div><div><br>
</div><div>
</div><div></div><div><b>Job Description</b></div><div>
</div><div>What You Will Do:</div><div>
</div><div>Lead, train, and inspire a results-driven culinary team that lives Atrium&rsquo;s Core Values every day.</div><div>
</div><div>Deliver memorable guest experiences by continuously improving food quality, presentation, and service.</div><div>
</div><div>Optimize labor costs and productivity through effective scheduling and cross-training.</div><div>
</div><div>Oversee kitchen operations for a la carte and catering&mdash;ensuring consistent quality and execution.</div><div>
</div><div>Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.</div><div>
</div><div>Collaborate with F&amp;B, sales, and events teams to create menus that enhance both the guest experience and brand concept.</div><div></div><div><br>
</div><div></div><div><b>What We Are Looking For:</b></div><div>
</div><div>4+ years of culinary leadership in a hotel setting &ndash; You're a seasoned pro who&rsquo;s no stranger to the pace and precision hospitality requires.</div><div>
</div><div>Proven leadership and technical culinary skills &ndash; You can motivate a team and jump on the line when needed.</div><div>
</div><div>Strong cost control and analytical know-how &ndash; Your ability to balance quality with efficiency helps drive profitability.</div><div>
</div><div>Executive Chef certification or culinary degree preferred &ndash; You bring the credentials and the confidence to lead.</div><div>
</div><div>Tech-savvy with Microsoft Office and cloud-based apps &ndash; You&rsquo;re organized, efficient, and not afraid of a spreadsheet.</div><div>
</div><div>Flexible and committed &ndash; Early mornings or weekend banquets? You're there to make it happen.</div><div></div><div><br>
</div><div></div><div><b>What Atrium Leadership Looks Like:</b></div><div>
</div><div><b>Accountable Achiever:</b> You own your outcomes, follow through, and drive results that matter.</div><div>
</div><div><b>Agile Thinker</b>: You stay cool under pressure and adapt quickly to changing kitchen dynamics.</div><div>
</div><div><b>Talent Curator:</b> You&rsquo;re passionate about growing others and building strong, collaborative teams.</div><div>
</div><div><b>Transparent Leader: </b>You lead with honesty, communicate openly, and foster trust at every level.</div><div>
</div><div><b>Leading with SPIRIT: </b>You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do.</div><div></div><div><br>
</div><div></div><div><b>Why Atrium?</b></div><div>
</div><div>Hear it from Thomas E. &ldquo;<i>What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there&rsquo;s really no reason not to</i>.&rdquo;</div><div>
</div><div>___________________________________________</div><div></div><div><br>
</div><div></div><div><i>Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.</i></div><div><br>
</div><div>
</div><div>Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy</div><p><i>
This company is an equal opportunity employer.</i></p><p>
frnch1</p></div></div><p></p>

Career Land Center

<div><div><p>A 5-star luxury hotel in Kuwait is seeking an experienced Pastry Chef De Cuisine to lead its pastry section, delivering high-quality pastry and dessert offerings across hotel outlets.
</p><h4 class="jobSectionHeader"><b>Key Responsibilities
</b></h4><ul><li>Lead and oversee the pastry section's daily operations
</li><li>Develop and execute pastry and dessert menus to luxury hotel standards
</li><li>Train and supervise pastry team members
</li><li>Ensure consistency, presentation, and quality across all pastry offerings
</li><li>Manage stock, ordering, and cost control for the pastry section
</li><li>Ensure food safety and hygiene compliance
</li></ul><h4 class="jobSectionHeader"><b>Requirements
</b></h4><ul><li>Must have relevant pastry chef experience in a similar-level establishment
</li></ul><h4 class="jobSectionHeader"><b>Benefits
</b></h4><ul><li>Furnished shared accommodation (rent and limited utilities included)
</li><li>Airline ticket allowance every 24 months of service
</li><li>30 days' annual vacation as per Kuwait Labour Law
</li><li>Arabic language allowance for eligible work days
</li><li>Local government medical insurance and workmen's compensation
</li><li>Duty meals provided
</li><li>Complimentary nights at partner hotels within the group after 90 days of service
</li><li>Fitness centre and sports facilities available at staff accommodation
</li><li>End-of-service gratuity as per Kuwait Labour Law
</li><li>Uniform laundry and dry cleaning provided
</li><li>Overtime compensated in hours
</li><li>50% discount on F&amp;B at select outlets (with prior booking)
</li><li>No probation period for internal transfers within the hotel group; 3 months for external hires
</li><li>15 public holidays per year
</li><li>Monthly service charge distribution based on days worked
</li><li>Sick leave after 90 days of employment (tiered pay schedule)
</li><li>3 months' termination notice (or pay in lieu)
</li><li>48-hour work week with 2 days off per week
</li><li>Annual salary review in line with hotel policy</li></ul></div></div>

Pastry Chef / Kuwait / 5* Hotel

<div><b>Additional Information</b><br>
<b>Job Number</b>26102996<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>START YOUR JOURNEY WITH US</b></p>
<p>JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away.</p>
<p><b>JOB SUMMARY</b></p>
<p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p>
<p><b>CANDIDATE PROFILE</b></p>
<p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p><b>CORE WORK ACTIVITIES</b></p>
<p><b>Leading Kitchen Operations for Property</b></p>
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul>
<p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul>
<p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul>
<p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><p><i>
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Executive Chef- Prime 68 & Vault

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
<br><br>
<b>DEPARTMENT:</b> Pastry Cook
<br><b>REPORTS TO:</b> Executive Chef
<br><b>STATUS:</b> Non-Exempt
<br><br>
<b>POSITION SUMMARY:</b><br>
As the Pastry Cook, this position will ensure the preparation of various plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items are up to the high presentation standards and established recipes. This position will handle the set-up and breakdown of the kitchen station by the health and safety standards and sanitation practices.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.</li>
<li>Exhibits excellent knowledge, understanding, and application of all fundamental techniques of pastry, confectionery, and baked goods.</li>
<li>Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold food as needed. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Establish priority items for the day.</li>
<li>Will set up, clear, and break down assigned workstations.</li>
<li>Prepare all menu items following recipes and yield guides, according to departmental standards. Test foods to decide if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at the appropriate time onto proper receptacles.</li>
<li>Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality.</li>
<li>Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li>
<li>Cleans working and storage areas, tools, equipment, and floors as needed. Keeps areas neat, clean, and sanitized.</li>
<li>Reports any maintenance problems or other problem areas to the Supervisor as they occur.</li>
<li>Follows company, safety, and sanitation policies and procedures and ensures compliance with these policies.</li>
<li>Responsible for general knowledge of corporate environmental policies and procedures and how they</li>
<li>relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.</li>
<li>Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.</li>
<li>Controls waste and supports food costs.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually properly train and re-train in all areas of food preparation, safety, and sanitation.</li>
<li>Maintains and develops teamwork and open lines of communication with employees and supervisors.</li>
<li>Works safely and efficiently with all kitchen equipment.</li>
<li>Responds professionally to all questions and requests.</li>
<li>Any other responsibilities as assigned by the supervisor.</li>
</ul>
<b>KNOWLEDGE, SKILLS, AND ABILITIES:</b><br>
<ul>
<li>Ability to follow recipes and calculate amounts within recipes.</li>
<li>Good, safe knife and equipment skills.</li>
<li>Experience in all functions of the bakery</li>
<li>Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes)</li>
<li>Must be comfortable working quickly and efficiently.</li>
<li>Demonstrated understanding of the science of pastry/baking</li>
<li>Proficient with tools, measurements, and bakery equipment</li>
<li>Demonstrates the ability to follow and convert recipes.</li>
<li>Proficient in strong organization skills and incredibly detailed oriented</li>
<li>Exhibits clean work habits and ownership of a safe clean area.</li>
<li>Exceptional understanding of Food Safety</li>
<li>Demonstrate passion and enthusiasm.</li>
<li>Strong people skills, including verbal and written communication.</li>
<li>Ability to work under pressure and manage high-profile projects.</li>
<li>Ability to multitask and prioritize tasks based on outlet requirements.</li>
<li>Artistic and creative ability and vision to create high-end products.</li>
<li>Will be held to a high standard with attention to detail.</li>
<li>Demonstrates excellent judgment of quantity, quality, and production.</li>
<li>Knowledge of food allergies</li>
<li>Basic math skills</li>
<li>Works well without supervision and can remain focused throughout the day.</li>
<li>Ability to adapt to change, new situations, and changes in staffing and procedures.</li>
<li>Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.</li>
<li>Ability to maintain effective working relationships with fellow employees.</li>
<li>May be required to work nights, weekends, and/or overtime.</li>
</ul>
<b>EXPERIENCE:</b><br>
<ul>
<li>High School Diploma or GED Required. Diploma in Culinary, Confectionery, Pastry, or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.</li>
<li>Employment in a Kitchen or Pastry environment preferred.</li>
</ul>
<b>PHYSICAL DEMANDS:</b><br>
<ul>
<li>Exposed to hazards that could result in burns or cuts.</li>
<li>Utilizes sharp knives or equipment in the kitchen for operational purposes.</li>
<li>Repetitive motions using the lower and upper extremities of the body.</li>
<li>Frequently exposed to extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from a moist steam-heated environment to a cold refrigerator/freezer environment.</li>
<li>Ability to stand /walk for long periods (6 hours or more).</li>
<li>Ability to stoop, squat, and/or kneel frequently.</li>
<li>Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, and twist trunk and neck frequently.</li>
</ul>
<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
<ul>
<li>Closed-toe, non-canvas, and non-skid-soled shoes.</li>
</ul>
I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION

Hotel Carmichael - Pastry Cook

Crowne Plaza Hotel

<div><div><div>At Crowne Plaza&reg; Hotels &amp; Resorts our goal is to make business travel work. That&rsquo;s where you come in. When you are part of the Crowne Plaza Hotels &amp; Resorts brand you&rsquo;re more than just a job title. At Crowne Plaza, we look for people who are dynamic and passionate! People who excel in their role and help our guests succeed too.</div></div><div><div>
</div></div><div><div>Crowne Plaza Dubai Marina will be the perfect location that completely understands Modern business travelers. Located in the cosmopolitan Dubai Marina area, the 3,037 square-meter hotel is next to Dubai Marina Mall and within walking distance of the picturesque pedestrian promenade, which borders the waterway lined with vibrant cafes and restaurants</div></div><div><div>
</div></div><div><div>With 273 stylish rooms and a convenient, prestigious location, you will find Crowne Plaza Dubai Marina an ideal hotel for productive business and enjoyable leisure time; and will definitely; enjoy a new hotel that has mastered the balance between the modernism of the business world and traditions of the Arabian hospitality.</div></div><div><div>
</div></div><div><div>We have an exciting opportunity for you as <b>Head Chef </b>to join our enthusiastic pre-opening team at Crowne Plaza Dubai Marina.</div></div><div><div>
</div></div><div><div>The role will be closely working with the Food &amp; Beverage Manager, and will be responsible for the smooth operation of the all the kitchens namely Main Kitchen, Room Service, Pastry/Bakery, Garde Manger, All-day Dining and Banquets/Events.</div></div><div><div>
</div></div><div><div>You will also contribute to the smooth running of the hotel kitchen in areas of profit management, stock and wastage control, food standards and training and development of the kitchen brigade. You will prepare and present food to a high standard, maintain hygiene practices and actively develop your kitchen skills and knowledge.
</div></div><div></div><div><div>As Head Chef you will be responsible for managing and motivating your team. You will be required to ensure that all colleagues within your department are adequately trained and developed in line with company policy. You will also be responsible for the Recruitment and Selection of your team and for managing any Employee Relations issues with the support of the Human Resources Department. You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.</div></div><div><div>
</div></div><div><div>The successful candidate will be hands-on leader with the ability to positively coach and motivate the team to success. Ideally, the candidate would have minimum 2 years experiences as Executive Sous chef in a 5 star hotel; able to handle multi-national team; Strong in HACCP procedures and application; exposure to outlet opening; exposure to a wide variety of outlets. The position required a high organization skill; highly motivated; focus on training and developing staff member; good administration skill.</div></div><div><div>
</div></div><div><div>IHG is more than just a great place to stay; we are also one of UAE&rsquo;s best employers. We are looking for exceptional people like you to greet the world and be the spark that makes us even better.<br>
<br>
We passionately believe that it&rsquo;s our people who have brought us to where we are today and our people that will help us grow. We celebrate diversity every day. We welcome guests from every background and corner of the world, so we want individuals who can bring true hospitality to life for everyone.<br>
<br>
We will give you every opportunity to grow vertically, functionally, geographically, and personally. As part of the IHG family with more than 5,300 hotels in over 100 countries, the world is your oyster.</div></div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Head Chef at Crowne Plaza Dubai Marina

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Head Chef at Crowne Plaza Dubai Marina