pastry cook

We are looking for Pastry &amp; Bakery Cook for urgent joining. The ideal candidate must be having the following:Minimum Requirements:<ul><li>Minimum two years&rsquo; experience as Pastry &amp; Bakery Cook or similar role with Hotels, Clubs, Hospitals, Event management &amp; Catering Contractor.</li><li>Must be able to read, write, speak, and understand the English language.</li><li>Must be locally available in Qatar with NOC for visa transfer.</li></ul>Main Responsibilities:<ul><li>To organize and set up all the resources within the work area under his responsibilities.</li><li>To ensure timely preparation of bakery and pastry as per set menu and within the set cost.</li><li>Able to prepare all types of bakery and pastry items.</li><li>Responsible for bakery/pastry products, bakery cleanliness and cost-effective innovative dishes.</li><li>Strive for better presentation methods by maintaining the highest standard of service.</li><li>Skilled in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes.</li><li>To ensure timely preparation of food as per set menu and within the set cost.</li><li>To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).</li></ul>Job Type: Full-timePay: QAR1,800.00 - QAR2,500.00 per monthApplication Question(s):<ul><li>Are you available to join immediately?</li></ul>Experience:<ul><li>Pastry &amp; Bakery: 3 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Pastry & Bakery Cook

Grand Hyatt

Organization- Grand Hyatt Abu DhabiSummaryYou will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef - Pastry is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet s operating concept and Hyatt International standards.QualificationsOne year work experience as Commis Chef - Pastry or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Pastry skills / good hygiene knowledge

Commis Chef - Pastry

Hyatt

<div><div>Summary<div>
You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef - Pastry is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</div></div><div>
Qualifications<div>
One year work experience as Commis Chef - Pastry or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Pastry skills / good hygiene knowledge</div></div></div>

COMMIS CHEF - PASTRY

Crave Holding

Key Responsibilities<ul><li>Production: Prepare, scale, bake, and finish a variety of pastry items, including breads, croissants, cakes, desserts, and entremets.</li><li>Quality Control: Ensure all products meet the required standards for taste, texture, appearance, and consistency.</li><li>Supervision &amp; Training: Guide and train commis chefs and other junior staff in their section.</li><li>Station Management: Organize and maintain a specific pastry station, including managing ingredients and ensuring everything is ready for service.</li><li>Hygiene &amp; Safety: Uphold the highest standards of cleanliness, hygiene, and food safety in the pastry area.</li><li>Inventory &amp; Stock: Maintain and manage inventory, ensuring proper storage and stock rotation for all pastry ingredients.</li><li>Equipment: Properly operate and maintain all baking equipment for efficiency and longevity.</li><li>Teamwork: Foster a positive working environment and collaborate effectively with other kitchen staff.</li><li>Menu Development: Contribute creative ideas and assist the Head Pastry Chef in developing new recipes and dessert menus.</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR4,000.00 per monthExperience:<ul><li>Chef de Partie: 3 years (Required)</li></ul>

Chef de Partie - Pastry /breakfast Chef

Merex Investment Group

An exciting opportunity has arisen for a Junior Sous Chef to join the Pastry team in Jumeirah Al Naseem. The main duties and responsibilities of this role are:
<ul>
 <li>Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from the Sous Chef.</li>
 <li>Assist the Sous Chef in setting service and food standards in compliance with the group s policies, procedures, and quality standards.</li>
 <li>Communicate any issues arising within the section to the Sous Chef and act on any further directions given to ensure prompt solutions to problems for the smoother operations of the kitchen.</li>
 <li>Assist the Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative, using the finest ingredients and working within the brief.</li>
 <li>Manage staff training with the Sous Chef and maintain an active training plan/Programme for each team member. Make sure all practices that are trained are then followed.</li>
 <li>Implement approved departmental policies, processes, and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.</li>
</ul>

Junior Sous Chef - Pastry

Kessler Collection

<div>Overview:

An inspiring career awaits you! 
 
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! 
Grand Performers in qualifying roles may enjoy a range of benefits, including:<ul><li>
Marriott Employee Discounts Worldwide</li><li>
Medical, Dental, Vision Insurance</li><li>
Company-Sponsored Life Insurance</li><li>
Short &amp; Long-Term Disability Insurance</li><li>
Tuition Reimbursement Program</li><li>
401(K) with Discretionary Company Matching Contributions</li><li>
Employee Assistance Program</li></ul>
Responsibilities:
JOB SUMMARY
The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:<ul><li>
Maintain the integrity of the guests&rsquo; privacy, including confidentiality of personal information and key control.</li><li>
Maintain the integrity of Company proprietary information and protect Company assets.</li><li>
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.</li><li>
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.</li><li>
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.</li><li>
Develop &amp; Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.</li><li>
Costing all food items and assisting the Executive Chef with monthly reports.</li><li>
Creates kitchen labor schedules that meet the Peak Performance criteria.</li><li>
Assists with the creation of seasonal, monthly, weekly &amp; daily specials and menus</li><li>
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.</li><li>
Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.</li><li>
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.</li><li>
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.</li><li>
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.</li><li>
Develop, implement and maintain sanitation practices and protocol.</li><li>
Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.</li><li>
Create and monitor kitchen inventory to include order inspections and item selection.</li><li>
Order and maintain outlet kitchen supplies at par levels to ensure quality production</li><li>
To be able to read, understand and produce in a timely manner.</li><li>
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.</li><li>
Maintain neat, clean and professional appearance according to standards</li><li>
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions</li><li>
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.</li><li>
To attend all training and meetings as directed.</li><li>
To perform other tasks, including cross-training as directed.</li><li>
All other duties as assigned, planned or un-planned</li></ul>
Qualifications:
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.<ul><li>
Strategic business leader - Works strategically to devise plans in alignment with organizational goals.</li><li>
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.</li><li>
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.</li><li>
Leads with courage - Provides a culture of accountability.</li><li>
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals</li><li>
Advanced level of written, verbal, and interpersonal communication skills.</li><li>
Ability to implement and uphold service standards</li><li>
Effectively motivate associates and maintain a cohesive team</li><li>
Ability to prioritize and organize work assignments</li><li>
Ability to work well in stressful, high-pressure situations</li><li>
Ability to work with and understand financial information, data and basic arithmetic functions</li><li>
Ability to maintain and build relationships with existing and potential clients as well as industry contacts</li><li>
Ability to prepare wide range of pastry offerings</li></ul>
MINIMUM QUALIFICATIONS<ul><li>
Culinary Pastry &amp; Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required</li><li>
3+ years of relevant work experience in similar scope and title &ndash; required</li><li>
Experience within luxury brand/markets &ndash; preferred</li><li>
Food Safety Manager Certification &ndash; required or attained within 30 days</li></ul>
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.<ul><li>
Pastry Sous Chef</li><li>
Pastry Supervisor</li><li>
Pastry Cook</li></ul>
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.<ul><li>
Must be comfortable working in a shared space, with constant noise, without the use of a private office.</li><li>
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism &amp; collaboration.</li><li>
Must be able to work safely in a kitchen environment with high temperatures and humidity</li><li>
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.</li></ul>
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions &amp; physical demands of this role.<ul><li>
While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis.</li><li>
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.</li></ul><div><h6 class="jobSectionHeader">
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics</h6></div></div>

Pastry Sous Chef

Yatsudoki Chateraise

Job PurposeWe are looking for an Assistant Chef to join our team and prepare delicious meals for our customers. Assistant Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.Responsibilities and Duties&middot; Respond to and handle customer&rsquo;s complaints related to the products&rsquo; quality.&middot; Interact with customers to obtain feedback on product&rsquo;s.&middot; Day to day food &amp; patisserie preparation of the shop according to DXBlends standards.&middot; Prepare &amp; develop different kinds of pastries/cakes/sandwiches and all kinds of bread items.&middot; Maintain a prep list of station duties.&middot; Assist in properly receiving and storing delivered items.&middot; Performs other duties as assigned by the Head Chef.&middot; Follow the FIFO method to maximize freshness.&middot; Follow recipes, portion controls and presentation specification as set by the event space.&middot; Ensure appealing plate presentation.&middot; Assist in food inventory and control.&middot; Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines.&middot; Ensure compliance with all health and safety regulations within the kitchen area.Candidate Requirement- Fluent in English- Experience in customer service- 1-2 years in cooking experience in Hot Kitchen and Pastry section- Ability to take direction and work calmly and effectively under pressure- Culinary diploma/degree is an assetJob Types: Full-time, PermanentApplication Question(s):<ul><li>What is your salary expectation?</li><li>Can you join immediately?</li></ul>Experience:<ul><li>Assistant Chef: 3 years (Preferred)</li></ul>

Commi 2 - Hot Kitchen

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