Roles and Responsibilities
1. Pastry and Baking Techniques
o Basic Pastry Skills: Knowledge of essential pastry techniques, such as dough making, pastry cream preparation, and the ability to work with different types of batter (e.g., choux, shortcrust, puff pastry).
o Baking Skills: Experience with baking breads, cakes, cookies, and other pastries. Understanding temperature control for baking, and how to achieve the perfect texture and consistency.
o Decoration and Presentation: Ability to help with the decoration of cakes, pastries, and desserts. This may include glazing, piping, and garnishing to ensure visually appealing dishes.
2. Attention to Detail
o Precision in Measurements: Baking requires accuracy with measurements (e.g., flour, sugar, butter), and following recipes precisely is key to producing high-quality pastries.
o Consistency: The ability to replicate recipes and maintain consistent quality, texture, and presentation with each batch of baked goods.
3. Time Management and Organization
o Managing Multiple Tasks: Pastry kitchens can be fast-paced, and a Commis 2, Pastry needs to juggle various tasks such as mixing ingredients, preparing doughs, setting up workstations, and helping with the plating of desserts.
o Preparation and Mise en Place: Keeping the kitchen organized by setting up ingredients, utensils, and equipment ahead of time. Ensuring everything is ready for efficient production, especially when working with timed or temperature-sensitive items.
4. Knowledge of Ingredients and Equipment
o Understanding Pastry Ingredients: Familiarity with key ingredients in pastry work (e.g., different types of flours, sugars, fats, creams, and chocolate) and how they affect texture, taste, and appearance.
o Use of Pastry Equipment: Proficiency with tools such as mixers, ovens, pastry bags, piping tips, rolling pins, and dough cutters. Knowing how to use and clean equipment properly to maintain a smooth workflow.
5. Cleanliness and Hygiene
o Food Safety Standards: Strict adherence to health and safety regulations, including proper food storage, sanitation, and the handling of allergens. Keeping workstations clean and ensuring that utensils and tools are sanitized properly.
o Personal Hygiene: Maintaining proper personal hygiene, such as wearing the correct uniform, gloves when necessary, and keeping hair tied back to maintain a clean and professional appearance in the kitchen.
6. Creativity and Presentation
o Artistic Flair: A good Commis 2, Pastry should have an eye for creativity and presentation. Helping with dessert or pastry decoration can include creating visually appealing designs that enhance the overall dining experience.
o Innovation: While the position is entry-level, contributing new ideas for seasonal desserts, specials, or garnishes may be encouraged, helping to bring fresh concepts to the menu.
7. Teamwork and Communication
o Collaboration with Senior Chefs: Working closely with the pastry chef and other kitchen staff to ensure that the production of pastries is on time and meets the quality standards.
o Clear Communication: Ability to follow instructions from senior chefs and communicate with other team members to ensure smooth kitchen operations, especially during busy shifts.
8. Physical Stamina and Endurance
o Standing for Long Periods: Pastry chefs spend a lot of time on their feet, preparing and baking goods, often for long hours in hot kitchen environments.
o Handling Heavy Trays and Ingredients: The ability to lift and carry heavy trays, mixers, and bags of ingredients.
9. Attention to Special Dietary Requirements
o Allergies and Dietary Restrictions: Understanding the different dietary requirements (e.g., gluten-free, dairy-free, vegan, nut-free) and how to adapt pastry recipes to accommodate those needs, ensuring safe preparation and service.
o Ingredient Substitution: Knowledge of how to substitute ingredients without compromising the texture and taste of pastries when necessary for dietary restrictions.
Desired Candidate Profile
* Washes and peels ingredients in order for them to be used in the production of dishes.
* Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.
* Ensure the set up and replenishment of buffets.
* Assist superiors in the pickup of requisition and in organizing it in the corresponding storage.
* Inform superior of ingredient quantities when the stock levels are low and ensures there are always enough for the day-to-day usage.
* Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.
* Cleans and sanitizes the working surfaces, tools, utensils and working area before and after usage as per food safety standard.
* Report cleanliness and maintenance issues of the kitchens and stewarding area to and support daily checks done by his superiors.
* Adhere to strict personal hygiene standards at all times.
* Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance to the UAE’s Municipality rules and regulation.
* Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
* Work as part of the team and assist other colleagues if required.
* Support other outlets and banquet if requested by superiors.
* Attend and participate in all required meetings and training as scheduled.
* Perform any other reasonable duties as required by the superiors.
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