A highly skilled Junior Sous Chef - Pastry is sought to contribute to the culinary success of Jumeirah Capri Palace during the 2025 summer season. The ideal candidate will be a team player, able to effectively communicate and work collaboratively with colleagues across various departments.
Key Responsibilities
* Attend meetings and briefings as instructed by the Head Chef, disseminating relevant information in a timely manner to related teams.
* Inform and keep the Head Chef up-to-date on challenges and irregularities, recommending courses of action.
* Respond positively to changes in the departmental function, dictated by industry, company, or hotel needs.
* Develop solid working relationships with colleagues from other departments within areas of responsibility.
Culinary Standards and Practices
The successful candidate will have a complete understanding and adhere to the company's policy relating to food hygiene and safe food handling practices. They will also understand and adhere to the culinary standards relating to recipes, preparation methods, and plating standards.
Kitchen Operations and Equipment
* Liaise with the Stewarding Manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, including machinery, small equipment, floors, and fridges.
* Maintain operating and kitchen equipment to a good standard, minimizing breakage.
Produce Management and Quality Control
* Take responsibility for the quality of incoming produce, ensuring that all food merchandise meets order sheets, receiving records, and purchasing specifications.
* Assist the Head Chef in communicating and delegating the production schedule for the day, collating quantities to be produced from forecasts and next-day operations, and follow up to ensure accurate orders.
Culinary Excellence and Efficiency
The ideal candidate will ensure that all quality ingredients are accurately ordered and professionally prepared in accordance with recipes, plating guides, buffet set-ups, emphasizing maximizing production time and minimizing waste to support the culinary team in achieving its financial goals and targets, while maintaining optimal food cost.