Pastry Chef

Roles and responsibilitiesWashes and peelsingredients in order for them to be used in the production ofdishes.Ensure that all mise en place isprepared to the highest quality as per standards set by thesuperiors.Ensure the set up and replenishmentof buffets.Assist superiors in the pickup ofrequisition and in organizing it in the correspondingstorage.Inform superior of ingredientquantities when the stock levels are low and ensures there arealways enough for the day-to-day usage.Storeingredients in dedicated containers, making sure that they are bestpreserved and labelled according tostandard.Cleans and sanitizes the workingsurfaces, tools, utensils and working area before and after usageas per food safety standard.Report cleanlinessand maintenance issues of the kitchens and stewarding area to andsupport daily checks done by hissuperiors.Adhere to strict personal hygienestandards at all times.Ensure to followthrough the food safety safe and sound standard set by MandarinOriental Hotel and in accordance's to the UAE'sMunicipality rules and regulation.Ensurecustomer satisfaction in accordance to the MOHG Legendary QualityExperiences (LQEs), the MOHG Pillars and the respective servicestandards of MOQA.Work as part of the team andassist other colleagues if required.Supportother outlets and banquet if requested bysuperiors.Attend and participate in allrequired meetings and training asscheduled.Perform any other reasonable dutiesas required by the superiors.
Desired candidate profile Preparing Pastries andDessertsBakingand Creating Pastries:
Prepare a wide range ofpastries and desserts, including cakes, tarts, pies, cookies,pastries (e.g., croissants, Danish), andchocolates.CakeDecoration:
Design and decorate cakes for specialoccasions (e.g., weddings, birthdays) using various techniques,such as icing, fondant, sugar work, andpiping.MakingConfections:
Create confections like candies,chocolates, pralines, and candies, often with precise techniques,such as tempering chocolate or making sugarsculptures.Bread and SavoryPastries:
In addition to sweet items, pastry chefsmay also prepare breads, croissants, and savory pastries, such asquiches andturnovers.MenuDevelopment andInnovationCreatingDessert Menus:
Work with the head chef or managementto develop and refine dessert menus, creating unique, seasonal, orsignature offerings.RecipeCreation and Testing:
Develop and test new recipes,ensuring the flavors, textures, and presentations meet theestablishment's standards.
This may involve experimentingwith new ingredients ormethods.Balancing Flavors andPresentation:
Ensure that each dessert is bothvisually appealing and balanced in flavor, with attention totexture, temperature, andaesthetics.ManagingPastryProductionBatchProduction:
Manage the preparation of largequantities of baked goods for daily service, while ensuringconsistency in quality, taste, andappearance.QualityControl:
Ensure that all baked goods meet thehighest quality standards, paying attention to detail andconducting regular taste tests orinspections.InventoryManagement:
Monitor inventory of ingredients andsupplies, ordering stock as needed and maintaining proper storageconditions for perishable items (e.g., butter, cream,eggs).Ensuring Hygiene andSafety:
Adhere to food safety and hygiene standards,ensuring that all equipment and workspaces are kept clean, and thatfood is prepared, handled, and storedproperly.Supervisingand TrainingStaffLeadingthe Pastry Team:
Supervise junior pastry chefs,bakers, and kitchen staff, ensuring they follow proper techniquesand maintain high standards ofcleanliness.Training andMentoring:
Provide training and guidance to newstaff or apprentices, teaching pastry techniques, plating, andpresentation.
Promote teamwork and professionalism in thekitchen.DelegatingTasks:
Organize and delegate tasks within the pastrykitchen, ensuring that each team member is assigned work accordingto their skills andexperience.MaintainingKitchenEquipmentPastryTools and Equipment:
Ensure that all bakingequipment (e.g., mixers, ovens, pastry bags, molds) is in workingorder and maintained properly.
This may include regular checks andtroubleshooting issues.Workingwith Specialized Tools:
Use specialized tools forintricate techniques, such as piping bags, sugar thermometers, orchocolate tempering machines, ensuring they are handledproperly.