Summary
The First Group Hospitality is a Dubai-based hospitality management company that also develops and operates hotels, residences, and restaurants. The Pastry Commis II prepares food items to established recipes and service standards, maintains an organised and safe workstation, and supports stock rotation and waste reduction. The role includes following food safety procedures, completing kitchen checks and records, and coordinating with the pastry and kitchen team. Applicants should have at least 2 years of pastry or bakery experience and basic food hygiene knowledge is preferred.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
About The First Group Hospitality
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com
Job Description
- Review the daily production sheets with demi or chef de partie or Junior sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
- Actively participates in training of culinary skill to junior talent and apprentices.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure Stock Rotation (FIFO) is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times.
- Ensures that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Other reasonable duties as required.
- Briefing with talent on new happenings and follow up.
- Monitor delivery and delegate to arrange accordingly.
- Ensure cleaning schedule is followed.
- Always do the line check
- Kitchen log book to be filled out.
- Run the section with great confidence and sense of urgency.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with the chef de partie of the section.
- Key relationship with the executive chef and sous chefs.
- Daily data collection and reporting of issues as they arise.
- Dried goods and other food related items to be stored properly.
- Understand and apply the principal of HACCP program.
Desired Skill & Expertise
- A minimum of 2+ years experince in pastry/bakery is essential.
- Demonstrates initiative at all the times.
- Strong desire to improve on skills and knowledge.
- Preparation and service of hot and cold items.
- Ability to produce own work in accordance with deadline.
- Basic knowledge of the kitchen tools and utensils in order to perform the specific tasks.
- Knowledge of basic food hygiene is preferred.
- Develop and maintain positive working relationships with others and support team to reach common goals.
- To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.
- To provide friendly, courteous and professional service at all times.