Pastry Commis I

Job description / Role

JOB RESPONSIBILITIES (BUT NOT LIMITED TO):

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

• Support the Training Manual and ensure that it is continuously updated
• Demonstrate initiative at all times
• Lead and support the junior members of the team
• Strong desire to improve on skills and knowledge
• Ability to produce work in accordance with a dateline which has been set
• Seek own solutions to the minor obstacles from time to time
• Demonstrate the control skills to the junior members of the team
• Reports any equipment malfunctions to supervisors.
• Accommodates guest requests for special food items as available through supervisor.
• Check weekly roster for following weeks schedule.
• Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Pastry Chef.
• Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations.
• Ensures proper pick-up of requisition items and checks adherence to quality standards.
• Helps department in minimizing wastage and losses and achieving food cost targets.
• Ensures station is clean at all times.
• Creates and maintains a sound working relationship with all preparation personnel.
• Complies with departmental policies as well as forth in the Employee Handbook.
• Reports with proper tools, clean uniform, and recommended footwear at the stated time.
• Reports to Sous Chef/ Chef de Partie prior to leaving station for break of at the end of the shift.
• Performs other duties as may be assigned from time to time.
• Attend the monthly Kitchen Communications meetings
• Communication with the supervisors at all times
• Seek assistance and assist if unsure of any tasks
• Seek assistance and assist if unsure of any tasks
• Cooperate with the Safety & Security Department in order to maintain security and prevent theft from the kitchen areas

Requirements

• Knowledge of all RIU Hotels & Resorts Standards
• Ability to be aware of food wastage and food cost
• Holder of a Basic Health and Hygiene Certificate
• Holder of a Basic Food Preparation Certificate
• Awareness of personal hygiene

About the Company

A joint venture between Nakheel and Spain's RIU Hotels & Resorts, RIU Dubai located at Deira Islands, is the emirate's first four-star, 24-hour all-inclusive beachfront resort.