مساعد رئيس قسم الحلويات

A.JobTitle

DemiChefdePartie–Pastry

B.Skills&Knowledge

›Goodknowledgeofbasicpastryandbakerypreparationtechniques.

›Knowledgeofkitchenhygienepractices,foodsafetyregulations,HACCPstandards,andoccupationalhealthandsafety.

›Basicknowledgeofpastryingredients,recipes,equipment,andfoodstorageprocedures.

›Goodcommunication,teamwork,andguestrelationsskills.

›Abilitytoworkefficientlyunderpressurewhilemaintainingqualitystandards.

C.KeyAreasofResponsibility

1.Operational

›AssiststheChefdePartie–Pastryinthedailypreparationandproductionofpastryandbakeryitemsaccordingtohotelstandards.

›Preparesdailymise-en-placeandensuresallingredientsandequipmentarereadyforproduction.

›Preparescakes,pastries,desserts,breads,andotherbakeryproductsaccordingtostandardrecipesandinstructions.

›Ensuresconsistencyinthequality,taste,presentation,andportionsizesofallpastryproducts.

›Followsinstructionsandrecommendationsfromseniorchefstocompletedailytasksefficiently.

›EnsurescompliancewithHACCP,foodsafety,hygiene,andoccupationalhealthandsafetystandards.

›Checksexpirydates,foodlabeling,andproperstorageofingredientsandfinishedproducts.

›Maintainscleanlinessandorganizationofthepastrysection,equipment,andworkstations.

›Assistsinpreparingdessertsforbuffets,banquets,specialevents,andàlacarteservice.

›Minimizesfoodwastethroughproperhandling,storage,andportioncontrol.

›Reportsequipmentmalfunctions,shortages,andqualityconcernstotheChefdePartie.

›Supportsotherkitchensectionswhenrequired.

2.CustomerService

›Ensuresthatallpastryanddessertitemsmeetthehotel'squalityandpresentationstandards.

›Supportsexceptionalguestexperiencesthroughconsistentfoodquality.

›Accommodatesguestdietaryrequirementsandspecialrequestsasinstructed.

›Maintainspositiveworkingrelationshipswithcolleaguesandotherdepartments.

›Reportsguestfeedbackandconcernstotheimmediatesupervisor.

3.Financial

›Assistsincontrollingfoodcostsbyminimizingwasteandfollowingstandardrecipes.

›Ensuresproperstorageandrotationofingredientstopreventspoilage.

›Useskitchenequipment,ingredients,andresourcesefficiently.

›SupportsstockmonitoringandinformstheChefdePartieofshortages.

›Contributestomaintainingproductivitywithinthepastrysection.

4.Personnel

›Maintainshighstandardsofpersonalhygiene,grooming,andprofessionalappearance.

›Workscooperativelywiththepastryteamandsupportscolleaguesduringdailyoperations.

›AssistsinguidingCommisChefsandjuniorteammemberswhenrequired.

›Followsinstructionsfromseniorchefsandmaintainseffectivecommunication.

›Participatesindepartmentaltrainingandcross-trainingactivities.

›Adherestohotelpolicies,procedures,andsafetyregulations.

›Demonstratesteamwork,discipline,andwillingnesstolearn.

5.OtherDuties

›Attendsdepartmentalmeetings,briefings,andtrainingsessionsasrequired.

›Reads,understands,andcomplieswiththehotel'sEmployeeHandbook.

›MaintainsprofessionalconductandpositivelyrepresentsTheChediKataraHotel&ResortandGHM.

›Complieswithregulationsrelatingtofoodhygiene,healthandsafety,andfireprevention.

›Supportsqualityimprovementinitiativesandimplementsrecommendationsfrominspections.

›Adaptstooperationalchangesandassistsinotherkitchenareaswhenrequired.

›Carriesoutanyotherreasonabledutiesandresponsibilitiesassignedbymanagement.