Pastry Junior Sous Chef
I must be capable of:
1.1 Selecting, training and supervising culinary associates in the proper preparation of special menu items, equipment and safety measures.
1.2 Evaluating performance, giving guidance and discipline as necessary to promote quality of signature products.
1.3 Visually inspecting, selecting and utilizing only the freshest quality ingredients like bakery items, confectionary items, fruits etc. to ensure these are of the highest standard in the preparation of all menu items.
1.4 Preparing requisitions for supplies and food items for production in workstations in a timely manner.
1.5 Selecting, training and supervising culinary associates in the proper preparation of special menu items, equipment and safety measures.
1.6 Evaluating performance, giving guidance and discipline as necessary to promote quality of signature products.
1.7 Preparing requisitions for supplies and food items for production in workstations in a timely manner.
1.8 Monitoring to ensure proper receiving, storing (including temperature setting) and rotation of food products so as to comply with Dubai Municipality regulations, including coverage, labelling, dating, and placing items in proper containers of kitchen and service.
1.9 Writing, maintaining and updating all menu specifications, recipes and pictures, production forecasts, and ensuring same are being followed.
1.10 Observing production flow and making adjustments in order to adhere to control procedures for cost and quality.
1.11 Inspecting to see that all equipment in the kitchen is clean and in proper working condition and writing work tickets for any equipment in need of repair with follow up and ownership.
1.12 Managing all functions of the Food Production and Cleanliness and Sanitation to achieve the optimum departmental profit.
1.13 Taking steps to ensure that outstanding culinary technical skills are maintained.
1.14 Developing with the Nikki Signature chef popular menus offering guests value for money in accordance with Nikki Beach Resort & Spa, Dubai guidelines.
1.15 Attending and participating to other meetings as required by the event and administration calendar.
1.16 Monitoring local competitors and comparing their operation with the hotel cuisine selection.
1.17 Managing food costs, upholding menu standards and controlling inventory of all kitchens that are under my supervision.
1.18 Creating event-specific menus for occasions such as celebrations, conventions and catered meetings.
1.19 Directing administration and planning of the Culinary Operations needs to meet day to day special and ad hoc expectations.
1.20 Developing operating tools necessary for budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, My Promise etc.
1.21 Ensuring that operational standards are met in regards to local sanitation regulations, food storage and loss prevention.
1.22 Being an ambassador for basic service rules and demonstrate willingness to anticipate lateral service requests.
1.23 Maintaining harmonious relationships and good communication within the outlet, regardless of guests/ patrons or other associates.
1.24 Setting up, maintaining and updating a database of recipes with the help of the Head Chefs.
1.25 Ensuring familiarisation with Dubai Municipality food hygiene and HACCP guidelines as per the requirements.
1.26 Maintaining a clean and pleasant appearance (including complete uniform, tag, polished shoes, perfect grooming, dressed hair etc.) and present an aura of a reputable& organized hotelier.
1.27 Ensuring punctuality in attendance and conform to the standards, which may alter from time to time for this position. I am of the understanding that high levels of tardiness shall be subjected to disciplinary action based on the Associate Code of Conduct and Disciplinary Policy established by Talent Resources.
1.28 Working varying schedules to reflect the business needs of the Hotel due to the cyclical nature of the hospitality industry.
1.29 Attending all scheduled training sessions and meetings as and when required.
1.30 Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
1.31 Participating in culinary competitions to bring awards to the brand that will enhance the credentials for the hotel and company.