Chef Tournant – Pastry Kitchen – Park Rotana – Abu Dhabi

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JOB REF: 3870031
JOB DESCRIPTION[
We are currently seeking for passionate and dynamic Kitchen professionals who
pride themselves on their ability to deliver extraordinary levels of customer
service and provide creative solutions to our guests.
As a Chef Tournant- you are responsible for assisting the Pastry Chef in the
day to day operation- taking over all responsibilities during his / her
absence- striving for the highest possible guest satisfaction.
.Maintain the highest possible hygiene and maintenance standards. Ensure the
highest degree in applied hygiene and food safety as per the ADFCA- HACCP
guidelines to ensure that the food served to the guest is of highest qualit

and standard.

.Ensure that ready to serve dishes are appropriate portion and presented a

per standards set by Outlet Chef

.Monitor and fully implement the portion size and presentation of food as per
recipes and presentation standards set by the Outlet Chef.

.Work in close cooperation with all other key departments in the Hotel to
ensure a smooth operation.

.Control the food cost by preparing / reviewing all store requisitions and
direct purchases and ensure the accurate delivery of goods in order to achieve
the budgeted costs.

.Attend required meetings and daily briefings with the team members ensuring
efficient communication- to run the Kitchen smoothly.

.Handle guest complaints/suggestions/requests directly (in the absence of a
senior chef) to achieve high Guest satisfaction.

.Ensure colleague development in your kitchen team in order to
train/guide/motivate your team members to achieve highest quality standards
set by the Learning & Development Department and the Deparment Head.

.Regular solicit feedback from supervisors on performance of individual team
members- and/or personally observe their performance in order to make the
development plans and appraisals for the invidual team members.

We are currently seeking for passionate and dynamic Kitchen professionals who
pride themselves on their ability to deliver extraordinary levels of customer
service and provide creative solutions to our guests.

As a Chef Tournant- you are responsible for assisting the Pastry Chef in the
day to day operation- taking over all responsibilities during his / her
absence- striving for the highest possible guest satisfaction.

.Maintain the highest possible hygiene and maintenance standards. Ensure the
highest degree in applied hygiene and food safety as per the ADFCA- HACCP
guidelines to ensure that the food served to the guest is of highest quality
and standard.

.Ensure that ready to serve dishes are appropriate portion and presented as
per standards set by Outlet Chef

.Monitor and fully implement the portion size and presentation of food as per
recipes and presentation standards set by the Outlet Chef.

.Work in close cooperation with all other key departments in the Hotel to
ensure a smooth operation.

.Control the food cost by preparing / reviewing all store requisitions and
direct purchases and ensure the accurate delivery of goods in order to achieve
the budgeted costs.

.Attend required meetings and daily briefings with the team members ensuring
efficient communication- to run the Kitchen smoothly.

.Handle guest complaints/suggestions/requests directly (in the absence of a
senior chef) to achieve high Guest satisfaction.

.Ensure colleague development in your kitchen team in order to
train/guide/motivate your team members to achieve highest quality standards
set by the Learning & Development Department and the Deparment Head.

.Regular solicit feedback from supervisors on performance of individual team
members- and/or personally observe their performance in order to make the
development plans and appraisals for the invidual team members.

Education- Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course
and at least two years experiences in quality establishments along with
excellent culinary skills. The ability to communicate well in English and a
proven track of food preparation- presentation and preservation knowledge is
an essential.