pastry sous chef

Al Rabia Investment

Manage day-to-day Kitchen operations and Culinary team&#61623; Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control&#61623; Support management with Catering Proposals, Menu Pricing and Menu Innovation&#61623; Track food costs while Managing Vendors to provide Standard Cost-efficient Products&#61623; Estimate Food Consumption and Requisition of Food Purchase&#61623; Standardize Production Recipes to ensure consistent quality&#61623; Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation&#61623; Execute all off-site Catering that requires on-site support&#61623; Assist in data gathering for new product specifications.&#61623; Confirm product formulations and other information for constructing product profiles.&#61623; Create new recipes and refine taste profiles through experimentation.&#61623; Develop ideas from food preparation processes for marketing purposes.&#61623; Develop product improvements based on sensory testing and consumer data.&#61623; Establish product specifications and documentations.&#61623; Make recommendations in the design of new manufacturing processes or to change currentequipment or processes.&#61623; Modify new product recipes and ingredient selection while taking note of nutrition, shelf life andregulations.&#61623; Plan, manage and run panel sessions and sensory tests on food products.&#61623; Refine recipe formulation for mass production purposes.&#61623; Review ingredients to meet customer needs and requirements.&#61623; Review methods to improve quality of new food products and compliance with food regulations.during mass production.&#61623; Suggest alternative ingredients and food preparation processes to meet mass production andcompliance needs.&#61623; Suggest changes to new food production processes.&#61623; Support sales team by preparing samples for local and overseas customers.&#61623; Troubleshoot production processes to resolve production, quality and regulatory compliance issues.Operate and manage the pastry section of a kitchen, working together with the other chefs&#61623; Prepare a variety of baked goods&#61623; Decorate and present pastries and baked goods in a tasteful and beautiful way&#61623; Monitor and order ingredients, supplies and equipment&#61623; Meet with customers to discuss custom-made desserts or baked goods for special occasions&#61623; Ensure the bakery section of the kitchen adheres to health and safety regulations&#61623; Develop new menu options based on seasonal changes and customer demand.&#61623; Assist with the preparation and planning of meal designs.&#61623; Ensure that kitchen activities operate in a timely manner.&#61623; Resolve customer problems and concerns personally.&#61623; Monitor and record inventory, and if necessary, order new supplies.&#61623; Provide support to junior kitchen employees with various tasks including line cooking, foodpreparation, and dish plating.&#61623; Recruit and train new kitchen employees to meet restaurant and kitchen standards.&#61623; Create schedules for kitchen employees and evaluate their performance.&#61623; Adhere to and implement sanitation regulations and safety regulations.Job Types: Full-time, ContractAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>

Pastry Sous Chef

Marriott International

<div>Additional Information 
Job Number25162187 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
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 maintaining the operating budget. 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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to 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>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Pastry Sous Chef / Cake Artist

Mandarin Oriental

<div>
 
 Sous Chef &ndash; Pastry and Bakery
 
 
 
 Mandarin Oriental Muscat is looking for a
 
 Sous Chef &ndash; Pastry and Bakery
 
 
 
 to join our
 
 Kitchen
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 Departmental
 
 
 
 <ul>
 <li>
 Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Caf&eacute; Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
 </li>
 <li>
 Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
 </li>
 <li>
 Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
 </li>
 <li>
 Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
 </li>
 <li>
 Ensure plating guides and standard setup guides are up to date and distributed appropriately.
 </li>
 <li>
 Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
 </li>
 <li>
 Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef &amp; Pastry Chef.
 </li>
 <li>
 Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
 </li>
 <li>
 Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
 </li>
 <li>
 Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
 </li>
 <li>
 Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
 </li>
 <li>
 Provide leadership, direction, and support to all colleagues at any time.
 </li>
 <li>
 Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
 </li>
 <li>
 Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
 </li>
 <li>
 training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
 </li>
 <li>
 Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
 </li>
 <li>
 Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
 </li>
 <li>
 Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
 </li>
 <li>
 Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.
 </li>
 <li>
 Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
 </li>
 <li>
 Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
 </li>
 <li>
 Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.
 </li>
 <li>
 Ensure that Mandarin Oriental, Muscat&rsquo;s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
 </li>
 <li>
 Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
 </li>
 <li>
 Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
 </li>
 <li>
 Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
 </li>
 <li>
 Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
 </li>
 <li>
 Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.
 </li>
 <li>
 Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
 </li>
 <li>
 Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
 </li>
 <li>
 Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.
 </li>
 <li>
 Oversee and take full responsibility of all food safety related administration.
 </li>
 <li>
 Ensure support is given to the Commissary for the daily market list and inventory control.
 </li>
 <li>
 Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.
 </li>
 <li>
 Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
 </li>
 <li>
 Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.
 </li>
 <li>
 Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
 </li>
 <li>
 To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
 </li>
 <li>
 Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
 </li>
 <li>
 Perform any other reasonable duties as required by the Executive Chef &amp; Pastry Chef.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 </li>
 </ul>
</div>

Sous Chef / Pastry and Bakery - 6-Month Contract

Mandarin Oriental Hotel Group

<div>Sous Chef &ndash; Pastry and Bakery

Mandarin Oriental Muscat is looking for a Sous Chef &ndash; Pastry and Bakery

to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.

Departmental:
<ul>
<li>Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In-Room Dining, Caf&eacute; Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li>
<li>Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.</li>
<li>Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.</li>
<li>Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.</li>
<li>Ensure plating guides and standard setup guides are up to date and distributed appropriately.</li>
<li>Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef &amp; Pastry Chef.</li>
<li>Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.</li>
<li>Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.</li>
<li>Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.</li>
<li>Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.</li>
<li>Provide leadership, direction, and support to all colleagues at any time.</li>
<li>Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.</li>
<li>Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.</li>
<li>training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.</li>
<li>Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.</li>
<li>Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.</li>
<li>Support the Steward team in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.</li>
<li>Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation.</li>
<li>Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.</li>
</ul><ul><li>Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.</li>
<li>Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Pastry Chef.</li>
<li>Ensure that Mandarin Oriental, Muscat&rsquo;s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.</li>
</ul><ul><li>Personally follow up with guests where possible and accommodate special request as required including dietary requirements.</li>
<li>Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li>
<li>Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.</li>
<li>Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li>
</ul><ul><li>Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.</li>
<li>Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.</li>
<li>Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.</li>
<li>Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices.</li>
<li>Oversee and take full responsibility of all food safety related administration.</li>
<li>Ensure support is given to the Commissary for the daily market list and inventory control.</li>
<li>Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry and Bakery Kitchen.</li>
<li>Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.</li>
<li>Follow all procedures, policies and practices about the Jardine accounting related requirements for the culinary department.</li>
<li>Support Banquet if required for any events or outside catering events with manpower or with actual dishes.</li>
<li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.</li>
<li>Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.</li>
<li>Perform any other reasonable duties as required by the Executive Chef &amp; Pastry Chef.</li>
</ul>
Our commitment to you
<ul>
<li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li></ul></div>

Hyatt

<div><div>Summary<div>
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.</div></div><div>
Qualifications<div>
Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.

Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.</div></div></div>

PASTRY CHEF

VENDOM COMPANY

Description de l'offreYou will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.Profil recherch&eacute;Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.For any application, please forward your updated CV.Finally, JOIN US on the network www.vendomtalents.com to discover all our daily updates in luxury hospitality: France, Benelux, Spain, Portugal, North Africa, United Kingdom, Indian Ocean and soon the Middle East.Job Type: Full-time

Pastry Chef (W/M)

Hilton

<div>Chef de Partie - Pastry
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie - Pastry

Search 561+ Pastry sous chef jobs near you this October. New roles added regularly across leading industries. Apply today.

561 pastry sous chef jobs NEAR_ME

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Sous Chef / Pastry and Bakery - 6-Month Contract

Sous Chef / Pastry and Bakery - 6-Month Contract

PASTRY CHEF

Pastry Chef (W/M)

Chef de Partie - Pastry