Confectionery Chef De Partie - M.H. Alshaya
We are looking for a confectioner CDP who will work in the pastry preparation kitchen.
The ideal candidate must have knowledge in candy produced as Caramel-Candy, Coconut-Candy Fudge-Candy, Hard-Candy, Nougat-Candy, Taffy-Candy and sugar work at least 5 years of practical experience.
Skills and Experience:
The person holding this position must be organized, have the ability to delegate tasks well.
Able to work well in a high stress environment and able to take direction well from either the sous chef and head chef.
Must have a keen eye for detail, a creative mind, an ability to distinguish between colors and mathematical skills as they relate to baking recipes.
Previous 5 star hotel experiences are preferable or considerable experience working in a professional kitchen at a lower level.
Experience leading a team of 3+ Chefs
Good English knowledge in writing, reading and speaking is a must.
Responsibilities:
Will be responsible for but not limited to the following tasks and responsibilities.
Creatively decorate all cakes, tarts, and pastries as well as special order items
Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Monitor to make sure quality, presentation and safety standards are being adhered to.
Ensure that specific and accurate product specifications are used as per the approved recipes cards and train the employees in kitchen, in the skills necessary for them to perform their function to the highest possible standards.
To supply the highest level of customer care and service whether in the public.
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
To provide on the job training to junior members of kitchen staff.
He must be flexible in your work and assist colleagues when required enthusiastic, focused, motivated and dedicated to his job.
Closing Date: 16-Feb-2013
The ideal candidate must have knowledge in candy produced as Caramel-Candy, Coconut-Candy Fudge-Candy, Hard-Candy, Nougat-Candy, Taffy-Candy and sugar work at least 5 years of practical experience.
Skills and Experience:
The person holding this position must be organized, have the ability to delegate tasks well.
Able to work well in a high stress environment and able to take direction well from either the sous chef and head chef.
Must have a keen eye for detail, a creative mind, an ability to distinguish between colors and mathematical skills as they relate to baking recipes.
Previous 5 star hotel experiences are preferable or considerable experience working in a professional kitchen at a lower level.
Experience leading a team of 3+ Chefs
Good English knowledge in writing, reading and speaking is a must.
Responsibilities:
Will be responsible for but not limited to the following tasks and responsibilities.
Creatively decorate all cakes, tarts, and pastries as well as special order items
Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Monitor to make sure quality, presentation and safety standards are being adhered to.
Ensure that specific and accurate product specifications are used as per the approved recipes cards and train the employees in kitchen, in the skills necessary for them to perform their function to the highest possible standards.
To supply the highest level of customer care and service whether in the public.
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
To provide on the job training to junior members of kitchen staff.
He must be flexible in your work and assist colleagues when required enthusiastic, focused, motivated and dedicated to his job.
Closing Date: 16-Feb-2013
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