23 Oct
SOFITEL
Dubai
Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
- Set up station properly and on time for each service period.
- Make sure all pastries are prepared by recipes designated by the Pastry Sous Chef..
- Notify Chef de Partie or Pastry Sous Chef of any problems or complaints as when they arise.
- Test pastries to determine if they have been prepared as per recipe, using methods such as tasting, smelling, or piercing them with utensils.
- Proper pastries rotation - first in - first out.
- After service switch off and clean oven tops and work areas as well as surfaces.
- Ensures that guest needs and expectations are met by providing a consistently high standard of pastries preparation and presentation.
- Assists in establishing the identity of the outlet by providing the standards of pastries presentation required by each outlet.
- Is aware of the method of preparation and the standard recipe for every menu items in his particular pastry section and follows the procedures at all times.
- Maintains and cleans all work areas, pastry equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
- Co-ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the pastry and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates in regular meetings and briefings as may be scheduled.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
- Set up station properly and on time for each service period.
- Make sure all pastries are prepared by recipes designated by the Pastry Sous Chef..
- Notify Chef de Partie or Pastry Sous Chef of any problems or complaints as when they arise.
- Test pastries to determine if they have been prepared as per recipe, using methods such as tasting, smelling,
or piercing them with utensils.
- Proper pastries rotation - first in - first out.
- After service switch off and clean oven tops and work areas as well as surfaces.
- Ensures that guest needs and expectations are met by providing a consistently high standard of pastries preparation and presentation.
- Assists in establishing the identity of the outlet by providing the standards of pastries presentation required by each outlet.
- Is aware of the method of preparation and the standard recipe for every menu items in his particular pastry section and follows the procedures at all times.
- Maintains and cleans all work areas, pastry equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
- Co-ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the pastry and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates in regular meetings and briefings as may be scheduled.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
▶️ Pastry Commis Chef
🖊️ SOFITEL
📍 Dubai