Roles and responsibilities
* Assist the Chef de Partie in his daily duties and oversee his responsibilities during absence.
* 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 that all plating guides are followed according to set dish description, cooking method and presentation image.
* Ensure the pickup of requisition is in time and organized properly in its corresponding storage area.
* Check the inventory of the daily ingredients before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.
* Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.
* Ensure that working surfaces, tools, utensils and working area are cleaned and sanitized before and after usage as per food safety standard.
* Adhere to strict personal hygiene standards at all times.
* Effectively support, control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by supervisors.
* Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance with the UAE’s Municipality rules and regulations.
* 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 trainings as scheduled.
* Perform any other reasonable duties as required by the superiors.
* Solid experience in preparing, holding and cooking of food.
* Ability to work long hours with a strong focus on operational excellence.
* Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 15 kg without assistance.
* Proven ability to successfully support the management to motivate and lead a diverse team.
* Knowledge of the kitchen tools and utensils in order to perform the specific tasks.
* Ability to handle multiple tasks effectively.
* Knowledge of food hygiene.
* Ability to understand effective approaches of communication with different individuals.
* Able to communicate clearly with peers and superiors.
Desired candidate profile
* Assisting in Pastry and Bakery Preparation:
o Dough and Batter Preparation: Assisting in the mixing and preparation of doughs, batters, and other pastry bases (e.g., for cakes, tarts, pastries, etc.) according to established recipes and techniques.
o Baking: Helping to bake items like bread, pastries, cakes, cookies, and muffins, ensuring correct temperatures, timing, and oven usage.
o Preparing Fillings and Creams: Assisting in the preparation of fillings, frostings, creams, and glazes for cakes, pastries, and other baked goods.
o Decorating: Helping with the decoration of pastries, cakes, and other baked goods, which may include icing, piping, glazing, and the use of edible decorations (e.g., fruit, nuts, or chocolate).
* Maintaining Quality and Consistency:
o Consistency in Presentation: Ensuring that all pastries and baked goods meet the desired standards for size, shape, texture, and appearance.
o Quality Control: Monitoring the quality of the products produced, ensuring consistency and uniformity in each batch.
* Managing Ingredients and Inventory:
o Ingredient Preparation: Preparing ingredients such as flour, sugar, butter, chocolate, and eggs, and ensuring that they are properly measured and stored.
o Inventory Assistance: Assisting the senior pastry chefs with inventory management by tracking stock levels of ingredients and supplies and helping with ordering when necessary.
o Proper Storage: Ensuring that all ingredients and finished products are stored properly to maintain freshness, including proper refrigeration or freezing when required.
* Maintaining a Clean and Organized Work Area:
o Cleaning Work Surfaces and Equipment: Maintaining cleanliness in the pastry section, cleaning baking tools, utensils, and equipment like mixers, ovens, and baking trays.
o Hygiene Standards: Following strict food safety and sanitation guidelines in accordance with health regulations, ensuring that all baking activities are conducted in a safe and hygienic environment.
o Organizing Ingredients and Equipment: Keeping the pastry section organized, ensuring that all ingredients and tools are within easy reach and stored properly.
* Learning and Development:
o Following Recipes: Following detailed recipes to create pastries and bakery items, learning techniques such as laminating dough (e.g., for croissants), tempering chocolate, and making classic pastry doughs (e.g., puff pastry, choux pastry).
o Working Under Supervision: Learning from more experienced pastry chefs and bakers, gaining practical experience in the pastry and bakery field.
o Receiving Feedback: Accepting and incorporating feedback from senior team members to improve skills and techniques.
* Assisting with Special Orders and Custom Creations:
o Special Requests: Assisting in the creation of custom cakes, pastries, and other baked goods for special events, holidays, or customer requests.
o Decorating Custom Cakes: Helping with more intricate decorating tasks for special orders, such as birthday cakes or wedding cakes, under the guidance of senior staff.
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