Pastry Chef

The Pastry Chef must be able to work in a fast-paced environment and is responsible for all pastry related functions, controlling costs and ensuring Food & Beverage quality hygiene and safety.

General:

• Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
• Stay updated on all Em Sherif pastry menu
• Report to the Head chef any required pastry section maintenance issue
• Attend and participate in daily briefings and other meetings as scheduled
• Respect safety and hygiene of Em Sherif premises
• Respect grooming standards
• Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency

Daily operations

• Check the daily production schedule to determine variety and quantity of goods to bake
• Create and prepare desserts in accordance with the existent menus
• Decorate desserts according to requirements as per set Em Sherif Sea Café standards
• Prepare plate desserts for serving
• Implement and follow an expedited, standardized, efficient preparation kitchen pastry process
• Ensure consistency, application of standard recipes and portion control of all pastry items as set by Em Sherif
• Make specialty items as requested by the Head chef
• Be alert about using exact measurements and paying strict attention to timing
• Work according to tight production schedules (ensure that the correct quantities are being produced for each pastry item order)
• Prepare items needed for the following day
• Ensure that daily preparation kitchen pastry checklists are completed
• Assist the Head chef to monitor preparation kitchen pastry waste; make suggestions for changes where applicable
• Ensure that all prepared pastry items are stored appropriately and used according to the FIFO procedure
• Help in any area of the pastry kitchen/BOH when circumstances dictate

Procurement

• Assist the Head chef in the Pastry’s inventory control and requisition orders
• Assist the Head chef in the receiving and/or storage process of pastry goods

Personal skills and abilities

• High commitment to ethics and confidentiality
• Highly motivated and self-starter
• Excellent multi-tasking skills and attentive to details
• Good written and oral communication skills
• Good leadership skills
• Able to cope under pressure
• Knowledgeable about kitchen products, utensils and equipment
• Knowledgeable about pastry techniques
• Basic knowledge about fire, health and safety procedures
• Able to work standing for several hours
• Neat, clean and well-groomed

Work experience requirements

• Minimum of 3 years of experience as a Pastry chef de partie

Education requirements

• Related degree in Hospitality preferred, or previous experience accumulated years of experience
• Good command of English and Arabic (both oral and written)