Executive Chef - Pastry

at  Beverly Cakes

KEY REQUIREMENTS:

• Proven working experience as an Executive Chef in UAE.
• Excellent record of kitchen management.
• Minimum 5+ years of culinary education.
• Minimum 10+ years of experience in a similar position in the Middle East.
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of ordering and stock inventory.
• The ability to work in a fast-paced environment.
• The ability to work in a team.
• Capable of delegating multiple tasks
• Excellent communication skills.
• Exceptional customer service skills.
  -* Monthly SALARY: up to AED 8,000 to AED 10,000, all-inclusive, depending on experience.
  - WORK LOCATION:* Abu Dhabi, UAE
• EMPLOYMENT TYPE: Permanent
  Job Types: Full-time, Permanent
  Pay: AED8,000.00 - AED10,000.00 per month

Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)

Education:

• Bachelor’s (Required)

Experience:

• Executive Chef - Pastry / Cakes: 10 years (Required)

License/Certification:

• UAE Driving License (Preferred)

WE ARE LOOKING FOR AN EXPERIENCED EXECUTIVE CHEF - PASTRY WHO IS RESPONSIBLE FOR THE SUCCESSFUL MANAGEMENT OF A CAKES AND PASTRIES’S KITCHEN, OVERSEEING KITCHEN STAFF, AND ENSURING THE QUALITY OF FOOD ITEMS. YOUR DUTIES INCLUDE DESIGNING MENUS, HIRING AND TRAINING STAFF TO COOK THEIR DISHES, EXPEDITING ORDERS TO MAINTAIN A STEADY FLOW OF DISHES, CREATING NEW DISHES TO ADD TO THE MENU, SHARING INNOVATIVE IDEAS FOR BUSINESS DEVELOPMENT AND ORGANISING FINANCIAL BUDGETS.

· Creating an overall vision and plan for the restaurant.
· Ensuring promptness, freshness, and quality of dishes.
· Designing innovative and new recipes, planning menus, and selecting plate presentations.
· Developing menus and item pricing.
· Sharing new and innovative ideas with the owner to expand the business and enhance the business revenue.
· Sourcing unique ingredients for the menus.
· Performing administrative tasks, managing stock of food and equipment supplies, and doing purchase orders.
· Keeping the kitchen fully equipped with all the tools and inventory.
· Ensuring that the quality of food is consistently high and that hygiene standards are exceeded.
· Obtaining feedback on food and service quality, and handling customer problems and complaints.
· Organising, employing, training new staff, and motivating staff in the kitchen and on the restaurant floor.
· Setting a policy and monitoring performance standards for staff.
· Review staffing levels to meet service, operational, and financial objectives.
· Assisting kitchen staff with food prep and recipe creation.
· Purchasing food and supplies from vendors approved by the company.