Pastry Commi (French & Italian Desserts)

Our Story: Alabbar Enterprises & ANOTHER is a UAE-based retail group that represents established brands like Candylicious, Yogurtland and Garrett Popcorn. It is also the parent company of multiple F&B concepts like Social House, Karak House, Angelina, GIA, Markette, Two Bistro, Caya, Parka, Carpo, Ganache Chocolatier, Parka Bakehouse ,The Good Hood Kitchen and Klay by Karak under its umbrella. An entity with lifestyle and retail endeavours and a passion for distinction - moments – growth. Guided by our values and positivity, we bring prevailing international & homegrown brands, delivering the highest levels of retail excellence and experiences to our guests. The backbone of our vision is to pursue opportunities to grow and expand our presence locally and internationally while adhering to our core values and bringing synonymous moments and experiences to life. Job Summary: Responsible in assisting the Chef De Partie & Head Chef in back of house Pastry & Food preparation area. Daily shift activities, customer satisfaction in the food quality. Job Responsibilities: • Capability of performing repetitive duties. • Performing other reasonable job duties as assigned by direct supervisors from time to time. • Being responsible for assisting the Demi Chef de Partie and Chef de Partie in supporting the culinary operations of a specific section. • Maintaining clear communications with the Demi Chef de Partie, including all related internal communications. • Producing products as instructed by senior staff. • Ensuring that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times. • Working closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation. • Using equipment skillfully by following correct safe procedures. • Maintaining a clean and safe work station. • Ensuring a positive and professional working environment throughout the kitchens and upholding all culinary standards. • Abiding to all hygiene/ safety procedures as per company policy. • Correctly dating and storing food, sanitising equipment and take other measures to ensure the integrity and quality of food products. • Controlling breakage, spoilage and cost items. • To assist in other sections or help with other duties when the kitchen is short-staffed, in emergencies, and/or when required Job Requirements: • 1-2 years of proven work experience in a similar field with a known F&B property doing french italian desserts (A la carte) • Energetic self-starter. • Ability to travel and adapt to a multicultural environment. • Results-focused. • Communication & Interpersonal Skills. What We Offer: • A supportive and friendly team. • Career growth opportunities. • Competitive salary and benefits.

1-2 years of proven work experience in a similar field with a known F&B property doing french italian desserts (A la carte). Energetic self-starter. Ability to travel and adapt to a multicultural environment. Results-focused. Communication & Interpersonal Skills.

Capability of performing repetitive duties. Performing other reasonable job duties as assigned by direct supervisors from time to time. Being responsible for assisting the Demi Chef de Partie and Chef de Partie in supporting the culinary operations of a specific section. Maintaining clear communications with the Demi Chef de Partie, including all related internal communications. Producing products as instructed by senior staff. Ensuring that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times. Working closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation. Using equipment skillfully by following correct safe procedures. Maintaining a clean and safe work station. Ensuring a positive and professional working environment throughout the kitchens and upholding all culinary standards. Abiding to all hygiene/ safety procedures as per company policy. Correctly dating and storing food, sanitising equipment and take other measures to ensure the integrity and quality of food products. Controlling breakage, spoilage and cost items. To assist in other sections or help with other duties when the kitchen is short-staffed, in emergencies, and/or when required