Pastry Chef

Vereinigte Arabische EmirateVollzeit22.01.2021


·Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations

·Adheres to the Radisson standards of food quality, preparation, recipes, and presentation

·Manage the pastry kitchen allocated to him on his own responsibility in accordance with the orders of the Executive Chef and the Sous Chef

·Is responsible for carrying out or delegating all the work done

·Has a duty to ensure economical use of work materials, water, power etc.

·Report necessary repairs to the Sous Chef or the kitchen chef immediately

·Take part in monthly training and communication meetings

·Always work towards own career development

·Advice to guests and customers and immediate handling of complaints

·Communication with all employees in the service area

·Responsible for the posts allocated, including development of the post to final cleaning and complete mise–en–place, as well as the ordering of goods for the requirements of the post

·Identification with trends on the gastronomic scene and in food presentation

·Participation in training courses

·Fulfilment of all tasks taking account of the established standards

·Make daily orders from the Food Store for his post and fill out the “Requisition” for the purpose correctly

·Check whether the goods from the Store have been correctly delivered

·Draw the attention of the Executive Chef to food items which are to be ordered and do not form part of the regular range

·Carry out inventories

·Monitoring the flow of goods

·Monitoring goods at the goods in point in co-operation with the Purchasing department

·Always know the range of foods on offer, including activities, and inform his employees on the post in detail and in good time

·Assure the daily mise-en–place (both foods and materials) in sufficient quantities and in good time at the start of service

·Follow the specified recipes and retain the specified volume conditions, as well as the standard of quality

·Arrange the plates and dishes according to the established standard, so that the guest receives a consistent service (presentation)

·Assure a smooth service sequence

·Know the Foods Laws and conform with these in storing and handling food

·Ensure optimal processing and re-use of leftover food

·Adhere to the legal hygiene regulations, including in the personal area

·Documentation of the HACCP lists for all storage rooms and observing the HACCP bases for all the relevant areas

·Performs other duties as assigned by the supervisor/manger

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