We are far more than a worldwide leader.We are more than 240 000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We areall moved by curiosity. We love blending cultures.
We are proud of ourdifferences
Yes, we lead the way. But we want to go further, with audacity, withimagination, with passion
Sofitel Dubai Wafi scheduledto open in the first quarter of 2020, will be Sofitel’s largest property in theMiddle East. The hotel will feature 595 luxury guestrooms inclusive of 68suites and 97 serviced apartments in the heart of Dubai.
A variety of trendyrestaurants and bars including a contemporary Asian restaurant, a Gastro Pub, aFrench Brasserie and Patio will bring residents and patrons together tocelebrate the French Joie de Vivre .
Guests will have the option to unwind atthe So Spa and outdoor pools with private cabanas or workout in a fully-fledgedfitness centre.
Business travelers will have access to 1,589 square meter ofmeeting space including one state-of-the-art ballroom ideal for the most soughtafter social gatherings.
Partof the Wafi Mall new extension and close to the iconic Raffles Dubai, SofitelDubai Wafi will infuse the brand’s essence with capitalizing on a perfectbalance of modernism and ancient Egypt reflective of the renowned designelements of Wafi.
If you are as excited as we are about connecting hearts andshowing your guest passion, join us as the next Heartist Head Baker and helpus to make Sofitel Dubai Wafi a truly welcoming destination!
Assistthe Executive Chef / Executive Pastry Chef to set standards and maintain themto the Sofitel Dubai Wafi standards. Ensure the smooth running of the section.
Co-ordinate and execute training of kitchen colleagues. Be able to motivatecolleagues. Cook any food on a daily basis according to business requirements
To report for duty punctually wearing the correct uniform and namebadges at all times
Assist the Pastry Chef in the supervision of all colleagues engaged inthe Bakery kitchen.
Hold a daily and monthly meeting with the Bakery kitchen colleagues andreport to Pastry Chef.
Assist the Pastry Chef in establish culinary standards specific tobanquets which meet the needs of the target market.
Use, wherever possible, locally and seasonally available products inmenus and "specials".
Inspect daily, all fresh food received to ensure the quality ismaintained.
Inspect twice daily all food stores and refrigerated areas and suggest,where necessary, correct storage methods to comply with Health & Safetyregulations, to avoid spoilage and ensure regular turnover of food items andgive completed check lists to the Pastry Chef.
Check on a daily basis food preparation, individual costs, quality,quantity inventories and portion control.
In conjunction with the Pastry Chef establish job methods and superviseon a regular basis and correct if necessary, cooking standards to maintain ahigh quality of food and service on quality basis.
During service periods, to personally run the hot plate and assist whenneeded and to ensure that the presentation as well as quality of the food is inaccordance with the established standards.
Liaise with the Chief Steward in order to ensure high standards ofcleanliness are maintained in all areas of the Bakery kitchen, such asmachinery, small Kitchen equipment, floors and fridges, to ensure a sufficientsupply of crockery and cutlery for the service and the banqueting department.
Plan rosters on a one (1) weekly basis and to review on a daily basiswith the Pastry Chef Overtime, rosters and holiday requirements andabsenteeism.
Report accidents and sickness in the Log Book and to report any suchincidents to the Executive Chef / Pastry Chef on a daily basis.
Report any problems regarding failure of machinery and small equipmentto the Executive Chef / Pastry Chef and to follow up and ensure the necessarywork has been carried out.
Instruct on the correct usage of Kitchen equipment and machinery and tocheck that this is carried out in the correct manner by all Kitchen colleaguesas set out by the Health & Safety regulations and correct the usage ifnecessary.
Ensure that the standards set by the Company’s Policy and Proceduresregarding personal hygiene are maintained by all Kitchen colleagues.
Ensure that the daily logbook is utilized, and complaints areimmediately reported to the Executive Chef / Pastry Chef.
Complete material checklist e.g. mise-en-place within own department forall sections.
Check daily each section in own department to ensure work has beencarried out in the proper manner.
Check daily function sheets within Main Board.
Pass all information to late shift
Mise-en-place (report everything)
Make sure night shift is covered
Plan and implement effective skills training programmes in conjunctionwith the Training Manager and Departmental Trainers.
Maximize colleagues’ productivity and morale and consistently maintaindiscipline following hotel guidelines and local legislation.
Hold a daily training session and keep records about it.
Instruct on the correct usage of Kitchen equipment and machinery and tocheck that is carried out in the correct manner by all Kitchen colleagues asset out by the Health & Safety regulations and correct the usage ifnecessary.
Assist the Pastry Chef to develop standard recipes which allow theBakery kitchen department to operate at an acceptable food cost.
Assist thePastry Chef tomaximize colleagues’ productivity in order to minimize payroll costs.
Monitor operating costs and take corrective action when necessary toreduce expenses.
Identify market needs and trends in terms of food for both hotel guestsand the local market.
Monitor and analyze the menus and product of competitive banquetingoperations.
QUALIFICATIONS & REQUIREMENTS