Pastry Kitchen Artist

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Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world’s largest manmade island and archipelago. This luxurious five-star hotel with 381 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.

When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests.  Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore.  The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.

• To constantly be physically involved in all phases of the daily operation requirements.
• To constantly check the quality of materials used for decorations.
• To insist on a uniform visual appearance of all decoration prepared. Presentation must be prepared according to the standards.
• To check all food related set-ups for restaurant and banquet functions and decoration must be done as per given theme and required standards.
• Responsible for the correct timing of service and to ensure that ice carving or any other decorations are always of the highest standards and on time.
• To check related stores and refrigerators and be responsible for the proper storing and recycling.
• Insures smooth and effective communication among the kitchens and with other departments.
• To work closely with the pastry chef in regards to the cake decorations as per required standards.
• Attends daily chefs and banquets operational meetings.
• Updates planning for upcoming food promotions for restaurants and banquets.
• To monitor schedules for the assigned outlets.
• Responsible for proper efficiency and profitable functioning of the assigned outlets or Sections.
• To provide the necessary assistance / support to staff, Executive Sous Chefs and Executive Chef to achieve their goals.
• To work in any section of the kitchen when necessary, due to business demand.
• Communicates to his supervisor in all relevant & important matters.
• To prepare all kinds of decorative work for banquet buffets, Food & Beverage restaurants and show pieces including ice carving, Styrofoam, chocolates or any other type as per business demand for banquet events and restaurants.
• Communicates effectively with Executive Sous chef or Oriental Chef for all relevant matters in case of day off or any other vacations or leaves.
• Takes responsibility and ownership for all events to make sure that the decoration is 100% ok as per the hygiene standards.
• To ensure the smooth running of the section and see that all areas of section maintain and all decorative work has been completed as per company’s standards.

Hygiene and Food Safety Management

• Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
• Practice the hygiene and sanitation procedures set by the hotel when handling food
• Ensure proper use and cleaning of equipment to prolong use and prevent damage

Cost Control

• To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
• Controls and ensures that expenses / purchases / requisitions are within budget limits
• Maintains food gross profit set by Hotel
• To order store room requisitions / Purchase requests through FBM as per the requirements of functions in house and according to the hotel occupancy and makes food transfers for all functions and restaurants to minimize the food cost and controls the wastage
• To monitor and fully implement the portion control established with the recipe cards and the butcher test.
• To minimize waste and spoilage.

Others

• Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions
• Keep all refrigerators, freezers and general work areas clean and tidy
• Perform all duties assigned by superiors in the most productive way
• Assist in food stock taking as required
• Adhere to all rules and regulations set by the management
• Ensures that mise-en-place is completed prior to service
• Assist the Executive Chef as required

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and Basic understanding of local language preferred
• Committed and flexible, with a positive attitude and high energy level
• Motivator & self-starter; displays initiative & creativity
• Team player
• Ability to adapt to different working locations and willing to work long hours

• Good Culinary Knowledge
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage

EXPERIENCE

• Minimum of 1-3 tears experience in the culinary field depending on position