Assistant to Pastry Chef/ Ассистент шеф Повара кондитерского цеха (The Ritz -Carlton, Astana)

☑ Основы вакансии:

Опыт работы: 1–3 года.

Тип занятости: полная занятость.

График работы: полный день.

Зарплата: по результату собеседования.

Примерное место работы: Казахстан, Астана.

☑ Актуальность объявления:

Это объявление № 2437909 добавлено в базу данных: Воскресенье, 7 апреля 2024 года.

Дата его обновления на этом интернет-ресурсе: Суббота, 27 апреля 2024 года.

☑ Репутация компании "ТОО «Astana Hotel Management» The Ritz-Carlton, Astana":

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☑ Подробности о вакантном месте:

Critical tasks: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment

Assisting in Leading the Pastry Team

• Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Assists in the supervision of pastry preparation shift operations.
• Prepares food items and executes requests based on required specifications.

  Ensuring Culinary Standards and Responsibilities are Met for Pastry Team

• Develops, designs, or creates new ideas and items for Pastry Kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Assists the Executive Chef with menu development associated with Pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

  Ensuring Exceptional Customer Service

• Monitors and Provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

  Maintaining Culinary Goals

• Supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides assistance in prioritizing, organizing, and accomplishing daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manages inventories according to budget.

  Additional Responsibilities

• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Critical competences:

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize and follow through.
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
4. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
5. Ability to maintain good coordination.
6. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
7. Ability to work with all products and ingredients involved.
8. Ability to operate, clean and maintain all equipment required in job functions.
9. Ability to comprehend and follow recipes.
10. Ability to expand and condense recipes.
11. Ability to perform job functions with minimal supervision.
12. Ability to work cohesively with co-workers as part of a team.

Essential job function

1. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
3. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
4. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
5. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
6. Complete opening duties:

• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.

  7. Maintain throughout the shift.

  8. Start prep work on items needed for the particular menu of the day.

  9. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

  10. Continue prep work after the meal period for the next meal service.

  11. Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift.

  12. Prepare all menu items following recipes and yield guides, according to department standards.

  13. Inform the Sous Chef of any shortages before the item runs out.

  14. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.

  15. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

  16. Inform Head Cook of any excess items that can be used in daily specials or elsewhere.

  17. Maintain proper storage procedures as specified by Health Department and hotel requirements.

  18. Minimize waste and maintain controls to attain forecasted food cost.

  19. Disinfect and sanitize cutting boards and worktables.

  20. Transport empty, dirty pots and pans to the pot wash station.

  21. Direct and assist Stewards in order to make clean up a more efficient process.

  22. Breakdown workstation and complete closing duties according to department standards:

• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.

  23. Review status of work and follow-up actions required with the Head Cook before leaving.

  24. Successful completion of the Ritz-Carlton Hotel training/certification process.

☑ О компании:

Логотип (эмблема, торговая марка, бренд) компании:

Сфера деятельности компании: Гостиницы, рестораны, общепит, кейтеринг; .

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