Le Royal Meridien Beach Resort & Spa is the perfect choice for business or leisure. From rooms to restaurants, business facilities to leisure pursuits, the emphasis is on providing guests with a dazzling array of options, supported by a unique personal level of service.
With 11 international restaurants and bars including a modern culinary grill at Rhodes Twenty10 by Michelin- starred celebrity Chef Gary Rhodes and modern Mexican at Maya by Celebrity Chef Richard Sandoval - the resort offers guests the world on a plate.
Caracalla, the resort's Roman themed Spa & Health Club, is the ideal retreat for mind and body.
The pool and beach facilities are quite spectacular and the resort also offers a supervised Kid's Club with an indoor and outdoor play area offering daily activities.
Provide functional assistance and direction to the kitchen operation and interacts with individuals outside the hotel including but not limited to, client and suppliers. Coordinates functions and activities with other outlet kitchen as appropriate.
PLANNING & ORGANIZING:
To assist Executive Pastry Chef to achieve the yearly food revenue target.
To assist Executive Pastry Chef achieve the budget of food cost.
To plan participate and prepare creative menu in accordance to the competitors, format recipes.
Assist Executive Pastry Chef to plan and develop and implement formal training plans for his section.
To ensure that his staff follow high standard of personal hygiene.
Assist Executive pastry chef to plan, develop and implement formal training plain for his section
To operate an effective and accurate administration process in order to maintain the standard.
To attend daily Pastry briefing and to communicate with the relevant key points to ensure that his team performed.
To actively engaged and participate an effective communications within the hotel.
BUDGETING AND COSTING
Assist Executive Pastry Chef to control the departmental expense budget through the year.
Make a daily order according the daily consumption
To ensure the goods are received and store wholesome as per hotel standard.
To ensure that there is no over production sales improvement.
Ensure that the hotel's cost control policies and procedures are followed (by minimizing left- over or spoilage and improve utilization of cake and bread left over). And by maintaining standard portion controls.
Dispenses pastry only with proper guest checks, inter kitchen transfer or kitchen requisition and announce orders to concerned staff.
PERSONNEL AND DEVELOPMENT:
Assist Executive Pastry Chef to ensure regular progress update & review are conduct for the team in section
Assist Executive Pastry Chef to conduct regular performance a period for all staff
To ensure that regular on- the- job training is conducted the outlet
To participate in all activities of the kitchen and to motivate his team involvement.
Ensure that training all kitchen personnel and monitoring their compliance is adhering to, all food safety standards.
Assist Executive Pastry Chef to manage the preparation, presentation and service of pastry products, to ensure the highest quality at all times.
To monitors and check guest satisfaction
Supervise and participates in the preparation in all aspects of pastry preparation in the particular area he is in charge. As well as overseas all intricacies for other kitchen sub- sections to which are delegated into his department.
Check function sheets and daily menu items of the kitchen and sub sections to determine the variety and quantity of pastry to prepare.
See that all pastry & bakery product prepared is due so in a wholesome, clean appetizing and attractive manner.
To adhere and complies to hotel rules, kitchen policies and procedures [SOP, ASC, HSH & FOOD HYGIENE STANDARD] followed at all times
To maintain highest standard of food hygiene.
To control operating and merchandising costs.
Ensure whenever pastry served for more than 19 pax food samples to be kept incase of food poisoning analysis.
Assist pastry chef to implement a daily and monthly checklist for all kitchen departments. Ensure proper follow- up to attain maximum quality and efficiency.
To ensure staff suffering from diarrhea & vomiting are not allowed to work.
Correct mistake made by his employee immediately
Is responsible for carrying out or delegating all work done at the post
Any other work assigned by the executive chef
Management reserves the right to change/entered this statement if necessary at any point of time- sharing her/his employment.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws
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