Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as \"The Palace of the Secret Garden.\" With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.

Job Description

Pastry Chef

This pivotal role involves a combination of managerial duties and hands-on pastry production, requiring strong leadership skills and advanced pastry knowledge. The pastry sous chef assists in overseeing the day-to-day operations of the pastry department, including production scheduling, inventory management, and staff supervision. The pastry sous chef actively participates in pastry production, contributing to the creation of desserts, pastries, and baked goods. With the comprehensive understanding of pastry techniques and ingredients, pastry sous chefs serve as mentors to junior pastry staff, providing guidance, training, and support to help them develop their skills and grow in their roles.

Key Responsibilities:

- Pastry Production: Oversee the production of a wide range of pastries, desserts, and baked goods. Ensure the quality and consistency of all pastry items, meeting established standards.
- Recipe Execution: Demonstrate precision and skill in executing pastry recipes to maintain high-quality standards. Monitor and control ingredient quantities to minimize wastage and ensure cost-effectiveness.
- Team Leadership: Supervise and guide pastry kitchen staff, fostering a positive and collaborative work environment. Lead by example, instilling a sense of passion and commitment among the team.
- Quality Control: Implement stringent quality control measures for pastry production. Conduct regular tastings and inspections to guarantee the excellence of all pastry offerings.
- Training and Development: Support the training and development of pastry kitchen staff. Provide coaching on techniques, presentation, and adherence to culinary standards.
- Kitchen Organization: Optimize kitchen workflow, ensuring efficient organization and cleanliness. Maintain a well-organized and well-stocked pastry kitchen.
- Collaboration and Communication: Collaborate seamlessly with other kitchen departments and front-of-house teams. Communicate effectively with colleagues to ensure a smooth and synchronized kitchen operation.