Pastry Chef De Partie

Roles and responsibilitiesThe ability to assist inproducing all pastry products for the outlet operations under theguidance of the Pastry Chef.To ensure that thesanitation standards are followed as set by Emirates PalaceMandarin Oriental, Abu Dhabi, and localauthorities.To assist in proper maintenanceand cleanliness of all food preparationequipment.To ensure a safe working environmentfor all kitchen staff.The ability to workclosely with standard recipes and presentations to maintain theconsistency of the product.To ensure a clean,neat, and organized working area.To ensureHACCP is implemented and practiced.To ensurethat food wastage control is being followed.Tohandle and report any accident to your immediatesupervisor.Respond properly in any hotelemergency or safety situation.To follow properuniform procedures.To perform other tasks orprojects assigned by hotel management or supervisor.Skills &QualificationsPrior experience in a 5-star hotel,particularly in the Banquet Department, resort experience is aplus.
Experience in high-end, large-scale operations will be abenefit.Experience working with mini dessertsand bite-sized treats, specifically for events such as coffeebreaks, banquets, and other small serviceitems.Solid understanding of food safety andhaving a HAACP Level 1 certificate at aminimum.Good communication is essential forcoordinating with the team, guests, andmanagement.Team player, capable of workingwell with colleagues in a high-pressureenvironment.Ability to maintain high standardswhile working under pressure, especially during busyevents.
Desired candidate profile 1.Food Preparation &CookingIngredientPreparation:
Prepare ingredients for cooking, suchas chopping vegetables, marinating meats, and prepping sauces.
Thisis a core function that requires attention to detail andconsistency.Cooking:
Prepare and cook food in accordance with the menu specifications,ensuring that dishes are presented to the higheststandard.StationManagement:
Work in a specific station of thekitchen (e.g., grill, sauce, pastry, or pantry), ensuring that alldishes for that section are prepared and served ontime.Plating &Presentation:
Plate dishes with a focus on visualappeal and presentation, adhering to restaurant standards.
Ensurethat each plate is consistent in quality, portion size, andaesthetic.2.
QualityControlConsistency:
Maintain consistency in the preparation and presentation of dishesacross each shift.
Ensure that all dishes meet the qualitystandards set by the headchef.Taste &Flavor:
Constantly taste and adjust seasoning,sauces, and cooking times to ensure optimal flavor.
Ensure that alldishes are properly seasoned andbalanced.PortionControl:
Ensure that portion sizes are correctaccording to the menu specifications and avoid wastage by followingproper portioning procedures.3.Kitchen Operations &SafetyHygiene& Cleanliness:
Adhere to strict hygiene,cleanliness, and safety protocols at all times.
Ensure that thekitchen and cooking stations are clean, sanitized, andorganized.FoodSafety:
Follow proper food safety procedures,including the correct storage and handling of food, particularlyraw ingredients like meat, seafood, anddairy.EquipmentMaintenance:
Use kitchen equipment and toolsresponsibly.
Ensure that all kitchen equipment is maintained andcleaned according to safety and cleanlinessguidelines.4.
Teamwork&CollaborationSupportingSenior Chefs:
Assist the Chef de Partie and SousChef in the execution of dishes and day-to-day kitchen operations.Take direction and learn from more senior members of the kitchenbrigade.Collaboration withKitchen Staff:
Work closely with other members ofthe kitchen team, including commis chefs, kitchen porters, andfront-of-house staff, to ensure smooth operations and servicedelivery.Training &Mentorship:
As you gain experience, assist intraining more junior team members (such as Commis Chefs) by showingthem proper techniques and kitchenpractices.5.
Menu& RecipeExecutionFollowingRecipes:
Ensure that all dishes are preparedaccording to the recipes, portion sizes, and presentationguidelines provided by the chef.
Keep up to date with any menuchanges and ensure those areimplemented.CreativeInput:
While this is usually a junior position, someDemi Chefs are encouraged to contribute ideas to the menu or offersuggestions for improvement.
They might have the opportunity toassist in developing new dishes or seasonalspecials.6.
Inventory& StockControlStockManagement:
Keep track of inventory in your section,ensuring that ingredients are used efficiently and wastage isminimized.
Alert the Chef de Partie or Sous Chef when supplies arerunning low.OrderingIngredients:
Depending on the size of the kitchen,Demi Chefs may help with ordering ingredients or ensuring thecorrect stock levels aremaintained.7.
WorkUnderPressureTimeManagement:
Work efficiently, particularly duringservice times, ensuring that orders are completed on time anddishes are delivered promptly.
In a high-pressure environment, thismeans managing multiple tasks simultaneously without compromisingquality.HandlingStress:
Be able to work calmly under pressure,especially during busy service periods, managing stress and stayingfocused on producing qualitydishes.