| Job Location | Abu Dhabi - United Arab Emirates |
| Education | Bachelor of Hotel Management(Hotel Management). |
| Salary | Not Mentioned |
| Industry | Restaurants / Catering / Food Services |
| Functional Area | Not Mentioned |
Position SummaryThe Executive Bakery Sous Chef supervises and controls the bakery production process. He / she plans ,organizes and researches new aspects of products in order to have the appropriate knowledge in terms of bread making, Breakfast items and sandwichesEducation and ExperienceMinimum 10 years of experience in bakery food and beverage domain performing in the similar or closely related role.Key AccountabilityReceive bakery goods, check specifications, ensure appropriate storing and contribute to stocking the bakery station with the right itemsReceive bakery goods, check specifications, ensure appropriate storing and contribute to stocking the bakery station with the right itemsSupervise and control that the bakery production is in conformance with the set quality, time, hygiene, cleanliness and presentation specificationsPrepare the bakery, sandwich breakfast all day smoothie display section and ensure its maintenance as per the instructions of the managementImplement adequate hygienic procedures and guidelines as set for the brand, ensure that health and safety regulations are followed at all times, and report discrepancies to hierarchySupervise and train team members on all key responsibilities in the bakery section and ensure that they comply with the set statutory regulationsCarry out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team?s request to hierarchyCulinary Standards and Responsibilities:Support Management to Develops, designs, or create new ideas and items for bakery/pastry/breakfast/sandwich.Follows proper handling and right temperature of all food products.Maintains food preparation handling and correct storage standards.Recognizes superior quality products, presentations and flavour.Maintain required food handling and sanitation certifications.Ensures compliance with all applicable laws and regulations.Operates and maintains all department equipment and reports malfunctions.Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Assists in determining how food should be presented and creates decorative food displays.Culinary Goals:Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.Provides specific guidance to prioritize, organize, and accomplish daily bakery/pastry/breakfast operations work.Supports procedures for food and beverage portion and waste controls.Purchases appropriate supplies and manage inventories according to budget.Trains employees in safety procedures.
Keyskills :
Hot & Cold Kitchen
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