Pastry Chef - Commis

Key Duties and Responsibilities

Maintains good employee relations and motivate colleagues.
Keeps the section clean and tidy..
Performs all duties and tasks in the assigned Place of Work to the standard set.
Ensures adherence to quality expectations and standards.
Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensures uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
Recognizes good quality products and presentation.
Maintains high sanitation standard throughout the working station and to avoid cross contamination.
Knows and understands the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it.
Adapts and maintains all the Service Standards established for the F&B and Food Production department.
Performs departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.
Ensures that high quality production is achieved but keeping in mind the cost control.
Manages time effectively by meeting deadlines on time.
Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement.
Adheres to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
Reports for duty punctually wearing the correct uniform and name tag at all times.
Projects at all times a positive and motivated attitude and exercise self-control.
Maintain a high standard of personal appearance and hygiene at all times.
Ensure that the Place of Work and surrounding area is kept clean and organized at all times.
Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
Attends and contributes to all staff briefings and Trainings as scheduled and other related activities.
Undertakes all trainings provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement.
Supports the Departmental Training Function in the Department assigned.
Responds to any changes in the Restaurant
Provides a courteous and professional service at all times.
Ensures high standard of communication within his department and with other sections in the kitchen
Participates in providing and receiving constructive criticism concerning the Department and restaurant as a whole, in order to improve efficiency, productivity and guest service.

Experience & Educational Requirements

Hospitality Qualification
Achieved Basic Food Hygiene Certificate.
1 year in similar position in a five-star hotel
Computer literate in Microsoft Window applications an asset
Positive attitude
Good communication skills
Ability to work under pressure.
Ability to work on own or in teams.
Ability to take decisions.
Ability to administer disciplinary action.
Good product knowledge
Ability to produce check lists.
HACCP control knowledge
Understanding Differences
Drive for Results Organized and disciplined, dedicated and loyal.