Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Bakery Production Kitchen (including Banquet, In-Room Dining, Mandarin Cake Shop) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
Create and maintain a great synergy between Outlets and Bakery kitchen as well as with any related outlets kitchen to assure maximum efficiency.
Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands.
Work closely with Café Shop Manager in the presentation of the bakery items in the outlet and the packaging of related items.
Assisting the Executive Pastry Chef to review menus in regard to popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
Ensure that all bakery items are prepared in the most authentic way as standards set by the Executive Pastry Chef.
Regularly inspect the quality of the ingredients and measure them for specific recipes.
To support the Outlet’s Chef to identify areas for improvement in pastries and bakeries quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
Provide leadership, direction and support to all colleagues at any time.
Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
Support the Back of House Manager in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
Oversee and follow through the food safety standards set by Mandarin Oriental Dubai, Safe & Sound and through the local UAE Municipality rules and regulation.
Supervise the maintenance and cleanliness of the Kitchens and Stewarding area at all times and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues.
Follow up accordingly on the produced reports to achieve an immaculate environment.
Ensure that all bakery displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Pastry Chef.
Ensure that Mandarin Oriental, Dubai grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.
Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.
Communicate rules & regulations to all colleagues by using the colleague handbook and any other appropriate documents.
Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Dubai procedures.
Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
Conduct weekly hands on dish training to ensure food knowledge and cooking methods are always up to date.
Share the specific knowledge and recipes on the Bakeries with all related colleagues.
Assist the Executive Pastry Chef to ensure the recipe costings for Bakeries are up to date and in line with the food cost budgeted to determine the selling prices.
Oversee and take full responsibility of all food safety related administration.
Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Bakery Kitchen.
Assisting the Executive Pastry Chef to monitor food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for the Culinary department
Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
To be updated with the latest food trends in the Food & Beverage industry to ensure that Pastries and Bakery are in line or ahead with international standards.
Assisting the Executive Pastry Chef in planning and execute special promotional activities for the outlets and for festive season events related to the outlet.
Perform any other reasonable duties as required by the Executive Pastry Chef.
Skills & Qualifications
High School qualification or equivalent.
Degree or Higher National Diploma in Hospitality / Culinary arts is preferred.
Experience as Head Baker in a high-volume restaurant or catering company with highest levels of service is preferred.
A minimum of 1 year of experience working in a 5-star hotel or free-standing restaurant environment.
International work experience in at least two of the following regions : Asia, Europe, North America and preferably Middle East.
Solid Knowledge in preparing, cooking and baking food.
Excellent knowledge of using various relevant cooking methods, ingredients, equipment and processes.
Ability to work long hours with a strong focus on operational excellence.
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