Commi Pastry

Company: Full Time IHG Hotels & Resorts Sector: Hotel, Restaurant & Hospitality
  • Location: Doha, Qatar View on Map
  • Date Posted : April 28, 2024
  • Salary: Negotiable

About the job

  • Thorough knowledge of the establishment’s facilities and personnel involved.
  • Good knowledge of food service techniques and menu contents.
  • Strictly adheres to all recipes, methods and instructions from immediate supervisor.
  • Maintain correct preparation and presentation of a consistent level for all food items prepared.
  • Ensures food quality and standards are maintained at all times.
  • Ensures that mis-en-place is completed prior to service.
  • Adapt and respond to different shift patterns and section needs.
  • Respond maturely to any given situation without hesitation.
  • Report all important issues back to senior chef.
  • Keep equipments and utensils clean and hygienic, report any faulty, broken or damaged equipment immediately to senior management.
  • Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them.
  • Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage.
  • Practice hygiene and sanitation procedures set by the hotel when handling food.
  • Practice economy where food, paper supplies, electricity and water are concerned.
  • Comply with HACCP standards and practices.
  • Perform related duties and special projects as assigned.

RESPONSIBLE BUSINESS

  • Comply with and ensure adherence to all of the hotel’s policies and procedures.
  • Maintain a professional and friendly attitude towards guests during contact.
  • Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
  • Maintain a clean and safe working environment

PEOPLE

  • Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the kitchen section.
  • Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
  • Utilize coaching skills and demonstrate the development of other team members

GENERAL

  • Report for duty on time in accordance with the weekly rota.
  • Communicate effectively with all other departments.
  • Attend meetings, training sessions and any other required meeting or training session.
  • Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
  • Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
  • Aware of the hotel fire and safety and emergency procedures
  • Knowledgeable of the menu, food items and goods handled in designated area
  • Constantly maintain a high standard of food preparation, control wastage and spoilage.
  • Ensures a clean, professional appearance according to hotel grooming standards
  • Follow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively.
  • Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
  • Achieve customer satisfaction rating of above expectations.

PERSONAL CHARACTERISTICS

Education

  • High School qualifications; any culinary certification
  • Completion and awarded Basic Food Hygiene Certification
  • Completion and awarded HACCP Certification is an advantage

Experience

  • At least 3 years previous experience in a hotel or branded units
  • Minimum 1 years in similar capacity
  • Knowledge of volume production and ability to maintain the highest quality standards.

Technical

  • Competent Oral and Written Communication Skills
  • Ability to follow standards recipes and convert quantities mathematically
  • Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items

Personal Attributes

  • ‘Can do’ attitude and a high level of energy
  • Professionally groomed
  • Able to manage task simultaneously; and priorities
  • Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
  • Always goes the extra mile to ensure guests satisfaction.

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