About Jumeirah :
At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one.
You can rely on us to support you as you settle into your journey with us and make Jumeirah Your Place to Shine’.
About the Job :
An exciting opportunity has arisen for a highly motivated Chef De Cuisine Bakery to join one of Jumeirah’s pre-opening hotels.
The main duties and responsibilities of this role are as follow :
Demonstrates a commitment to the development and implementation of innovations throughout the Pastry and bakery kitchens
Interact with management of other departments within the resort in order to develop and maintain effective working relations with them.
Assist in planning of menus and designing of standard recipes in order to ensure consistent high quality in food production throughout the resort, thereby satisfying guest needs and expectations.
Liaise with Purchasing Department in order to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
Liaise with the Back of the House Managers to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Production areas.
Liaise with Executive Chefs and Executive Sous Chefs in order to ensure the highest standard of Pastry and Bakery food quality, exceptional profitability and appealing / at times creative presentations.
Creating in conjunction with the respective Executive Chef of menus, buffet s and specials with meet the needs of the target market and are in line with the operating concept for the restaurant.
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance of all equipment and work areas.
Meet and interact with representatives of the local community and potential guests as required.
Monitor all Pastry and Bakery food standards in each property within the resort.
Make recommendations to management for modernisation of equipment, production methods, presentation in order to improved guest satisfaction resort wide.
Communicate regularly with Pastry Chef and Sous Chefs in order to keep them informed of policies and procedures, operational issues from other departments which might impact their work, future plans for improvement and any and all guest comments.
Ensures that all safety rules, emergency procedures and fire prevention are strictly followed by all colleagues.
Actively promote the consideration and implementation of creative innovative ideas throughout the resort in order to drive excellence in both product and service.
Ensure customer requirements are determined and met
Ability to handle multiple tasks as well busy banqueting, outside catering and large volume production with an eye to detail and presentation
Presentation preparation skills of plated dessert and buffet set ups required continues improvement and upgrades.
Operating and being the main owner of a Cake Boutique which has a strong Pastry retail.
Cake , Show pieces skills to be developed within the team
HACCP / Cafeterias assist with the development and creation of new concepts / Assist with the development and implementation of new service systems, dinning option
Assists in the preparation of the departmental budget.
Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.
Assist each Executive Chef and / or Executive Sous Chef to run their kitchens with Pastry and bakery contribution at an acceptable food cost.
Ensure the colleagues career path and development needs are being prioritized and documented in accordance with the Jumeirah profile online system.
Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.
Production methods, presentation and improved guest satisfaction.
Communicate regularly with the Executive Chefs (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of, special further improvement plans and guest comments.
Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations
Identify market needs and trends in terms of food for both hotel guests and local markets
Provide management with creative ideas to project and enhance the image of Jumeirah
Any other duties as may reasonably be requested by the management.
About you :
In order to be considered for this role, you will have gained a Diploma or Equivalent in catering / Hotel Management from an accredited College or University and will possess :
Minimum 8 years of international experience in a luxury five star hotel and restaurants
Experience running large multi-outlet venue
Minimum of 4 years as an Pastry Sous Chef in a luxury 5 star hotel.
You will also have to demonstrate the following :
Very good command of speaking, reading, and writing English language.
Computer Literacy and very good MS office skills.
Ability to negotiate at a senior level
Ability to develop and create standardised recipe / menus
Ability to plan and implement food promotions
About the Benefits :
B Outlets and reduced hotel rates.