Oriental pastry chef

Sofitel Shahd Al Madinah Develop new and innovative concepts in Oriental menus Participate in Menu Planning as appropriate Supervise oriental kitchen operation and day to day activities Direct and monitor preparation of all oriental dishes Taste sauces (Arabic / Oriental) to ensure correct taste Ensure that all Oriental Dishes are served in correct manner and waste avoided Communicate on daily basis to Executive Chef all relevant information of operation Consider Local requirement, Market Needs, New trends, Recipes and Food Costs Inspect the set up of all kitchen work Stations Aware of menu engineering techniques considering cost and variety Review all requisitions for foods and supplies Oversee the oriental food presentation on all buffets to meet the Hotel standards Review and control of cost and waste Ensure that CDP receive the right training and optimum guidance 15. Determine how food should be presented, and create decorative food displays Review the schedule and follow the attendance of Oriental kitchen team Assist in preparing manning guide and budget of the dep't Estimate amounts and costs of required supplies Prepares, cooks, serves oriental Appetizers, Savories, Salads and Sandwiches Prepares, cooks, serves hot and cold sauces and all oriental dishes Decorate and present portions and dishes with good garnishing techniques

Degree in the Culinary Arts (preferred) 3+ years in a kitchen environment Understanding of different culinary profiles and techniques Capable of following instructions without variation A desire to learn new flavors and techniques The capability to work safely, efficiently and neatly Willingness to work nights and weekends

Develop new and innovative concepts in Oriental menus; Participate in Menu Planning as appropriate; Supervise oriental kitchen operation and day to day activities; Direct and monitor preparation of all oriental dishes; Taste sauces (Arabic / Oriental) to ensure correct taste; Ensure that all Oriental Dishes are served in correct manner and waste avoided; Communicate on daily basis to Executive Chef all relevant information of operation; Consider Local requirement, Market Needs, New trends, Recipes and Food Costs; Inspect the set up of all kitchen work Stations; Aware of menu engineering techniques considering cost and variety; Review all requisitions for foods and supplies; Oversee the oriental food presentation on all buffets to meet the Hotel standards; Review and control of cost and waste; Ensure that CDP receive the right training and optimum guidance; Determine how food should be presented, and create decorative food displays; Review the schedule and follow the attendance of Oriental kitchen team; Assist in preparing manning guide and budget of the dep't; Estimate amounts and costs of required supplies; Prepares, cooks, serves oriental Appetizers, Savories, Salads and Sandwiches; Prepares, cooks, serves hot and cold sauces and all oriental dishes; Decorate and present portions and dishes with good garnishing techniques