Pastry Chef

ResponsibilitiesAssisting the Executive Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, ADD & 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 Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.Assist the Executive 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 Cake Shop Manager in the presentation of the pastries and the packaging of related items in their respective outlets.Assisting the Executive 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 plating guides and standard setup guides are up to date and distributed appropriately.Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.Ensure that all pastry items are prepared in the most authentic way as standards set by the Executive Chef.Regularly inspect the quality of the ingredients and measure them for specific recipes.To support the Outlet Chefs 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 Jumeira 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 support to carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues.Ensure that all pastry items displays are food safe, creative, clean and with attention to detail as per set standards by the Executive 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 Pastries items with all related colleagues.Assist the Executive Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.Oversee and take full responsibility of all pastries food safety related administration.Ensure support is given to the Commissary for the daily market list and inventory control.Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry Kitchen.Assisting the Executive 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 departmentSupport Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.To be updated with the latest food trends in the Food & Beverage industry to ensure that all Pastries are in line or ahead with international standards.Assisting the Executive 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 Chef.Able to create a variety of chocolate confections, such as chocolate truffles, bonbons, chocolate bars, chocolate-covered fruit, and more.Strong Background about restaurant desert, banquet operation.Able to create high tea, cake shop and display items.Managing inventory and keeping control of stock and daily high-volume ordering.Assist with the ordering of stock and checking the quality and quantity on receiptStrong experience with customized cake and showpiece.The ability to prepare exciting and appealing petit fours and mignardises.Strong experience with ice cream, andAble to create all type of amenities. (customize, celebrity, holidays, and special days)Strong bakery knowledgeExcellent leadership, training and organizational skills.Ability to understand guest needs and expectations and to deliver superior guest service through own initiative and through driving and motivating his/her team accordingly.Attention to details and the ability to organize and handle multiple tasks effectively