Job Summary: 

• Take responsibility for the overall management, supervision, and development of Staff
• Be responsible for Food Programs
• Customer service and client relations management
• Take responsibility for financial management and analysis
• Assume responsibility for retail management
• Be responsible for Special Events
• Assist in the overall management of the culinary program and team
• Supervision and Development of Staff with a focus on mentorship
• Assists in the recruitment of talent in collaboration with HR.
• Develop new and enhance existing food programs with innovative menu development
• Maintains Food and Labor Cost Control to budget

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Food Program Development (Hard Skills)
• Client Relations (Soft Skills)
• Financial Analysis (Hard Skills)
• Retail Management (Hard Skills)
• Event Planning (Hard Skills)
• Staff Mentorship (Soft Skills)
• Talent Recruitment (Soft Skills)

Job Summary: 

• Oversee the production of pastry-related items for all restaurants and banqueting
• Produce and organize all pastry cooking classes
• Oversee the design and production of wedding and special cake orders
• Direct and guide the pastry culinary team in all aspects of production and service
• Responsible for budgeting, ordering, and all financials, including costs for the department
• Hazard Analysis Critical Control Point (HACCP) compliant and experienced
• Responsible for scheduling and training all personnel in the department
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures

Skills on Resume: 

• Pastry Production Oversight (Hard Skills)
• Cooking Class Organization (Hard Skills)
• Cake Design and Production (Hard Skills)
• Team Leadership (Soft Skills)
• Financial Management (Hard Skills)
• HACCP Compliance (Hard Skills)
• Scheduling and Training (Soft Skills)
• Policy Compliance (Soft Skills)

Job Summary: 

• Manage the preparation and production of all pastry, bakery, and dessert items, ensuring that produced items meet the specified standards.
• Work with the Executive Chef to develop attractive pastry and bakery menus and promotions.
• Take into consideration food cost requirements and build accurate, detailed recipes.
• Conduct menu tastings and set standards and training into place.
• In Charge of delivering Pastry and Bakery items to 13 outlets as well as a large Banqueting operation.
• Recruit, manage, train, and develop the Pastry and Bakery team and ensure the team delivers great guest experiences by maintaining consistently high service standards.
• Ensure excellent guest experiences by maintaining consistently high food quality and presentation standards.
• Review guests’ feedback and take appropriate action to improve guest satisfaction.
• Develop appropriate seasonal menu offerings.
• Manage and monitor food cost controls/food wastage to contribute to Food and Beverage revenue.
• Carry out regular reviews of performance against targets and take corrective actions whenever needed.
• Work with the Purchasing team to develop a good network of suppliers to ensure ingredient quality and maintain a cost-effective plan.

Skills on Resume: 

• Pastry Production (Hard Skills)
• Menu Development (Hard Skills)
• Recipe Creation (Hard Skills)
• Team Training (Soft Skills)
• Guest Experience (Soft Skills)
• Food Quality (Hard Skills)
• Cost Control (Hard Skills)
• Supplier Management (Soft Skills)

Job Summary: 

• Actively participate in the planning, maintenance, and pricing of the bakery menu through adaptability to market trends, guests’ needs, and competition to ensure profitability and competitiveness.
• Set and manage the standardized operations, recipes, and portioning to ensure cost control and maintain quality.
• Support the Restaurant/General Manager in the strategic planning of adding new services (timings of the operation and menus set to ensure increased footfall according to guests’ needs.
• Ensure implementation of the policies and procedures in the bakery to ensure compliance with the Brand’s policies and governmental regulations.
• Maintain guest satisfaction by applying all the comments and feedback to enhance the quality of food and presentation.
• Maintain high standards of production and quality to ensure retaining and satisfying the guests.
• Build and maintain relationships with the restaurant’s guests through guest interaction and providing best-in-class service to ensure guests’ satisfaction and retention.
• Maintain quality control on the production and service (including HACCP and the best-before dates of the ingredients) to ensure meeting the brand requirements and positioning in the market.
• Maintain ingredients' quality by receiving the ingredients and products to the kitchen and ensuring the right processing of the material and products to maintain freshness and quality.
• Supervise the implementation of the maintenance, hygiene, health, and safety plan in the kitchen to ensure best-in-class standards are applied.
• Oversee the preventive maintenance and pest control strategy for the kitchen to avoid any breakdowns, pests, and/or rodents’ presence in the kitchen to meet operation and hygiene standards.
• Analyze the audit results from the quality control department and conclude corrective actions to ensure the successful application of the recommendations.

Skills on Resume: 

• Menu Planning (Hard Skills)
• Recipe Control (Hard Skills)
• Strategic Planning (Soft Skills)
• Compliance (Hard Skills)
• Guest Feedback (Soft Skills)
• Quality Control (Hard Skills)
• Relationship Building (Soft Skills)
• Hygiene Standards (Hard Skills)

Job Summary: 

• Ensure that the quality of all food served throughout the day consistently meets A+ standards whilst controlling costs.
• Ensure that all regulations and company standards are met.
• Plan and manage the day-to-day operation of all areas as it relates to staff productivity, facilities, equipment, food standards, and sales through effective communication and delegation.
• Ensure effective controls are in place in terms of stock rotation, stock holding, food wastage, portion control, HSE standards, staff level, etc., to ensure food gross profit is achieved monthly.
• Lead kitchen staff discipline, uniforms, conditions of employment, training
• Liaise with the General Manager as appropriate.
• Successfully plan and implement the opening strategy of the Restaurant and ensure that this standard is maintained.
• Monitor closely the requirements of the kitchen.

Skills on Resume: 

• Food Quality Control (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Operations Management (Soft Skills)
• Cost Control (Hard Skills)
• Staff Management (Soft Skills)
• Communication (Soft Skills)
• Opening Strategy (Soft Skills)
• Kitchen Monitoring (Hard Skills)

Job Summary: 

• Prepare and produce all pastry, desserts, and sweet-related dishes together with bakery items for D9, restaurant menus, and banqueting, ensuring items are of consistently high standards and embracing changes to meet the needs of guests
• Lead, motivate, and manage team members, providing them with opportunities for training and development.
• Be on top of pastry trends and groom teams for competitions.
• Organize the activities of the team, provide guidance and support in their daily work scope, and ensure the team is well-equipped to do their work.
• Take responsibility for the receipt and safe storage of deliveries, checking that goods are correct and of good quality, and noting/resolving any discrepancies.
• Order stock on behalf of the Company, ensuring that quality standards and value for money are obtained.
• Recommend quality and unique products to enhance the offering of Pastry in the hotel.
• Maintain a high standard of service at all times.
• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to, and reviewed regularly, in respect of kitchen production, employees, machinery, equipment, and hygiene.
• Ensure all areas are clean and tidy after service and during operations.
• Review the cakery menu regularly to entice guests with offerings

Skills on Resume: 

• Pastry Production (Hard Skills)
• Team Leadership (Soft Skills)
• Trend Awareness (Soft Skills)
• Team Organization (Soft Skills)
• Stock Management (Hard Skills)
• Product Recommendation (Soft Skills)
• Health and Safety Compliance (Hard Skills)
• Menu Review (Soft Skills)

Job Summary: 

• Control and minimize any spoiled or contaminated products.
• Control the quality and quantity of the ingredients, and suggest modifications or other ingredients to be used which may yield better profitability.
• Ensure the items prepared are always of the highest quality possible, both in presentation and taste.
• Work very closely with the Chief Steward in keeping the kitchens clean and orderly.
• Determine, based on the expected volume of business, the quantity of food to be prepared.
• Monitor the turnover of materials in all storage areas to eliminate wastage and spoilage.
• Check the maintenance of all equipment located in his area or request immediate repair when necessary.
• Make every effort to prevent damage or loss of Hotel property.
• Ensure that soiled or damaged serving utensils are not put into use, watching out, particularly for cracked or chipped glassware and chinaware in cooperation with the Chief and Assistant Steward
• Ensure that before implementation of any new menus, promotions, or special events, all details have to be analyzed and recipes are sent for costing and submitted to the Executive Chef for approval
• Accountability
• Report to the Executive Chef, Controls and supervises all pastry kitchen staff ensuring they maintain all the requirements and objectives set out by the hotel and to serve and provide an exceptional service to the hotel and the customers.

Skills on Resume: 

• Quality Control (Hard Skills)
• Ingredient Management (Hard Skills)
• Food Presentation and Taste (Hard Skills)
• Kitchen Organization (Soft Skills)
• Waste and Spoilage Prevention (Hard Skills)
• Equipment Maintenance (Hard Skills)
• Menu Costing and Approval (Hard Skills)
• Staff Supervision (Soft Skills)

Job Summary: 

• Maintain effective people management practices, including scheduling, training, performance management, and recruitment.
• Ensure all equipment is working to the required specifications and report any issue to the Engineering team quickly.
• Ensure high standards of Kitchen cleanliness are maintained.
• Maintain good communication and work relationships in all hotel areas, including Kitchen and F&B Teams, Hotel Management, and Suppliers.
• Maintain up-to-date product knowledge, including current and future trends, equipment, and suppliers, and make appropriate adjustments and plans accordingly.
• Ensure compliance with food hygiene and Health and Safety regulations.
• Support the RGM in optimizing the costs without affecting the quality or the operations by searching for economic ingredients and convincing the main brand to utilize them.
• Annual forecasting of the budgets and profitability and managing the cash flow of the kitchen.
• Manage the kitchen’s financial position through budget forecasting, cash flow, events’ payment plans, and daily expenses to ensure the restaurant’s profitability.
• Manage and develop the performance of the kitchen staff through providing performance feedback, appraisal, conversations, coaching, etc., to ensure the achievement of the restaurant’s objectives and to ensure proper development of the team.
• Manage the kitchen’s workforce by deciding on the team’s vacations, breaks, etc., to fulfill the operation's needs and maintain the quality of service.

Skills on Resume: 

People Management (Soft Skills)

Equipment Management (Hard Skills)

Kitchen Cleanliness (Hard Skills)

Communication (Soft Skills)

Product Knowledge (Hard Skills)

Compliance (Hard Skills)

Cost Optimization (Hard Skills)

Budget Forecasting (Hard Skills)

Job Summary: 

• Oversee preparation and production of desserts, bread, and pastries for several outlets and an extensive banquet operation
• Responsible for the creation and development of new recipes and techniques for each concept
• Oversee a team of Pastry chefs, sous chefs, and Cooks
• Maintain and develop superior sanitation practices
• Motivate the team to maintain a sense of self-pride and passion for food, service, and high standards
• Work side by side with the team to increase and maintain guest satisfaction
• Display High Creativity and quality levels through quarterly presentations/projects
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, seasonal factors, etc., and establish and maintain appropriate food portions concerning the hotel’s pricing policy.
• Assist outlet Chefs in creating innovative items for the menus and special occasions.
• Ensure the hotel is ahead of industry trends and develop menus keeping the guest's expectations in mind.
• Work in synergy with the Director of Food and Beverage to ensure exceptional pastry operations in line
• Ensure that strong leadership, training, and support are provided to the pastry team.

Skills on Resume: 

• Pastry Production (Hard Skills)
• Recipe Development (Hard Skills)
• Team Leadership (Soft Skills)
• Sanitation Practices (Hard Skills)
• Motivation (Soft Skills)
• Guest Satisfaction (Soft Skills)
• Menu Planning (Hard Skills)
• Trend Awareness (Soft Skills)

Job Summary: 

• Owns, leads, and oversees daily pastry shop operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
• Represent the pastry shop in divisional, property, or corporate meetings.
• Responsible for the execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules, and regulations for the pastry staff.
• Owns department execution of F&B and/or company-wide initiatives and programs.
• Maintain the highest standards of health, sanitation, and cleanliness within all areas of the kitchen.
• Responsible for the completion of all company compliance training for staff.
• Manages Human Resources responsibilities including creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect, employee satisfaction, quality hiring, training, and succession planning process that encompass the company’s diversity commitment, adherence to the company’s status quo third party representation philosophy, compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interacts with internal/external guests to ensure satisfaction and product quality.
• Reviews BEOs, SEOs, and MEOs daily to ensure that orders are executed.
• Reacts to any feedback on guest complaints and takes any appropriate action.
• Collaborate with divisional Directors, Executive Chefs, and pastry teams to ensure seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.
• Maintains excellent knowledge of the property’s food and beverage products, menu items, and equipment used to perform duties.

Skills on Resume: 

• Operations Management (Soft Skills)
• Budget and Labor Management (Hard Skills)
• Policy and Procedure Execution (Hard Skills)
• Sanitation and Cleanliness (Hard Skills)
• HR Management (Soft Skills)
• Guest Interaction (Soft Skills)
• Event Order Management (Hard Skills)
• Product Delivery Coordination (Soft Skills)