The chef must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for chocolate and pastry production. The chef will be responsible for the following:
* This position is responsible for the daily preparation of all chocolates and pastries.
* Menu creation
* Supervise staff activities
* Arrange for equipment purchases and repairs
* Rectify arising problems or complaints
* Perform administrative duties
* Comply with nutrition and sanitation regulations and safety standards
* Keeping track of supplies and ordering them whenever necessary
* Keeping the kitchen organized
* Preparing the budgets according to the supplies and sales
* Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions
* Providing training to the assistant pastry / Chocolate chefs by conducting seminars, classes, workshops, etc.
The successful candidate will have a background in chocolate and pastries and must have a minimum of 3-5 years experience.
Hotel experience is preferred.
The chef must be creative with dessert creations and continually research , and test new different dessert and baking recipes.
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