Four Seasons Abu Dhabi - United Arab Emirates
Jan 09, 2017Full time
Looking for a new Challenge? Four Seasons Abu Dhabi is lookin g for top talent to join our dynamic team! About Four Seasons Hotel Abu Dhabi at Al Maryah Island The first Four Seasons in the Emirati capital will be 200-room Four Seasons Hotel Abu Dhabi at Al Maryah Island, in the heart of the new Central Business District. The striking new building is on a prime stretch of waterfront adjacent to the new ADGM Square complex, home of the new Abu Dhabi Securities Exchange. A retro-modern Chicago steakhouse, a cocktail bar, and a poolside restaurant with sweeping views overlooking the sea are among an array of dining options planned. The building will also house 124 private and serviced residences. The main duties of the Assistant Pastry Chef are the following : . To supervise and coordinate the activities of the Pastry personnel engaged in preparation of desserts, pastries, confections, and ice cream. To participate in the production of said items following the standards set by the Executive Pastry Chef/Pastry Chef. To keep employees motivated by creating a positive work environment. To plan production for the pastry department according to the needs of the Hotel and pastry kitchen. To maintain B.E.O. paperwork and orders the proper amount of supplies and product needed. To demonstrate and use proper time management skills. To train the staff using the proper method of production as approved by the Executive Pastry Chef. To produce centerpieces (when required) in a timely manner using the following methods: Sugar, Pastillage, Chocolate, Modeling Chocolate, Royal Icing, croccant, Marzipan and the like. To train and monitor in the proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, pastry bags, ovens, etc. To ensure proper requisition supplies and equipment and see that they are delivered and properly stored. To maintain production records especially the holiday production. To participate in the production of all items in the pastry kitchen. To assist Executive Pastry Chef/Pastry Chef in developing new menus. To produce and supervise the production of all tasting menus. To mantain pastry kitchen in a clean and organized manner following the Proper sanitation guidelines and train the staff to do likewise. To properly store unused ingredients for further use. To write a schedule when necessary and to follow the schedule as written for the staff. To attend B.E.O. meetings in the absence of the Executive Pastry Chef/Pastry Chef. To produce and supervise the production of all items needed to maintain pastry kitchen mise en place levels. To produce wedding and other special occasion cakes when necessary. To understand yeasted products, laminated Dough, basic and advanced pastry techniques, basic and advanced décor techniques and mass production methods. To understand written instructions and diagrams. To fill in on any shift as necessary according to the needs of the pastry and hotel. To ensure and understand the use of various scales and other measuring equipment such as: Measuring cups and measuring spoons. To visualize how finished product will look, or how a system operates. To be able to convert formulas to ensure proper yields. To know when products are incorrect and fix them or use another. To deal with the employees with tact, courtesy, respect and teamwork. To change activity frequently and cope with interruptions. To speak and write clearly and have excellent communication skills. To accept full responsibility for managing any activity in the absence of the Executive Pastry Chef/Pastry Chef in a fast paced high quality operation. To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the pastry kitchen. To schedule all pastry kitchen employees. To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to. To ensure all equipment is in full working order. To prepare exciting and appealing room amenity when needed. To establish standard recipes and ensure the compliance with them. To respond properly in any hotel emergency or safety situation. To have full knowledge of Four Seasons Food Standards. To work closely with all chef’s in relation to the pastry kitchen. Learn more about what it is like to work at Four Seasons – visit us: http://jobs.fourseasons.com/ https://www.linkedin.com/company/four-seasons-hotels-and-resorts https : //www.facebook.com/FourSeasonsJobs https://twitter.com/FourSeasonsJobs We look forward to receiving your application!