Chef de Partie (Pastry) at voco Dubai The Palm

About Us Welcome to voco. Drawing on our years of experience in delivering True Hospitality, voco Hotels, gives people a different choice. Hotels that are reliable enough to depend on, but different enough to be fun. Our new family of hotels are connected by their individual characters that make memorable travel dependable. Unstuffy hotels, where people feel comfortable to relax, and just get on with relaxing. Hotels that stand out from the crowd. Becoming part of the family, everyone’s a host… Every great stay starts with a great host, who are the beating heart of our hotels. Our teams are there when people need them but, give them space to relax. It’s these thoughtful touches that give our service the balance guests adore: natural and easy-going but, also friendly without being over the top. voco Dubai The Palm is conveniently located on the trunk of the manmade island while being part of the newly launched “Palm West Beach”, a trendy and vibrant spot with an array of exceptional dining concepts. Your day to day Key Responsibilities: • Ensure the efficient operation of such pastry production areas he is put in charge of by the Head Chef. • Produces and maintains the highest pastry food quality and controls for all food products served in all areas, according to the needs and desire of the company. • Analyze cost and quality of food production. • Check all pastry food outlets, buffets, action stations, and food displays for creativity, Quality, cleanliness and food safety, he assures timely set up, schedules well trained Cooks in all areas in proper uniform. He checks and delegates all special food Functions. • Share the overall responsibility of proper storing procedures, food orders, food Cost, equipment, sanitation and hygiene with the CDP & Stewarding Leaders. • Ensure HACCP standards are met and are monitored in a regular basis • Be responsible to control food cost in your area, conforming office guidelines and budget. • Check pastry food handling and storage procedure wherever food is handled. • Control pastry food waste and make sure unused food is returned to the storeroom on a Daily basis for credit. • Follow up on the pastry order; work with the Executive chef on how to go about it. • Check on all Kitchen equipment in your area that has to be fixed and report accordingly • Adhere and maintain all SOP’s (set by the shore-side F & B Operation) • Assure safe, quality food products and complete guest satisfaction. • Works within his monthly-set food cost budget, adjust food requisitions and controls Waste. He is instrumental in assuring the highest health, sanitation and safety. Standards necessary in food handling and overall galley cleanliness. • Ensure that menus, recipes, methods, pictures and specifications given are followed exactly. What We Need From You • 2 years related experience in Pastry kitchen including at least 1 year in same position • Knowledge on Pastry and Bakery • Strong background in HACCP procedures and application • Good practical, operational and adequate administrative skills. • A true “team-player” mentality and flexible attitude towards a diverse set of tasks • Excellent communication skills What We Offer We’ll reward all your hard work with great salary and benefits – in addition to career development, employee room discounts and great work culture. Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve -visit www.http://careers.ihg.com to find out more about us. At IHG, we are committed to developing our team and managing our talent and would encourage internal as well as external candidates to apply for any of our vacancies. We are an equal opportunities employer. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Show more Show less

2 years related experience in Pastry kitchen including at least 1 year in same position; Knowledge on Pastry and Bakery; Strong background in HACCP procedures and application; Good practical, operational and adequate administrative skills.

Ensure the efficient operation of such pastry production areas he is put in charge of by the Head Chef. Produces and maintains the highest pastry food quality and controls for all food products served in all areas, according to the needs and desire of the company. Analyze cost and quality of food production. Check all pastry food outlets, buffets, action stations, and food displays for creativity, Quality, cleanliness and food safety, he assures timely set up, schedules well trained Cooks in all areas in proper uniform. He checks and delegates all special food Functions. Share the overall responsibility of proper storing procedures, food orders, food Cost, equipment, sanitation and hygiene with the CDP & Stewarding Leaders. Ensure HACCP standards are met and are monitored in a regular basis. Be responsible to control food cost in your area, conforming office guidelines and budget. Check pastry food handling and storage procedure wherever food is handled. Control pastry food waste and make sure unused food is returned to the storeroom on a Daily basis for credit. Follow up on the pastry order; work with the Executive chef on how to go about it. Check on all Kitchen equipment in your area that has to be fixed and report accordingly. Adhere and maintain all SOP’s (set by the shore-side F & B Operation). Assure safe, quality food products and complete guest satisfaction. Works within his monthly-set food cost budget, adjust food requisitions and controls Waste. He is instrumental in assuring the highest health, sanitation and safety. Standards necessary in food handling and overall galley cleanliness. Ensure that menus, recipes, methods, pictures and specifications given are followed exactly.