Pastry Chef

at  Bab Al Shams Desert Resort

Pastry Chef
(13004)
Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.
Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

EXPERIENCE & EDUCATIONAL REQUIREMENTS

• 3-4 years in a similar position in a five-star hotel.
• Post-secondary training at a culinary institution.
• Certificate in culinary arts, pastry-making, baking, or relevant field.
• Diploma Certification in Culinary Art.
• HACCP certified
• Proven experience working as a pastry chef in a fast-paced kitchen environment
• Able to follow recipes and instructions accurately
• Good knowledge of pastry arts and ingredients
• Confident culinary techniques and skills
• Good sense of planning and preparation for the day ahead
• Diligent and meticulous in making and receiving orders
• Strong organizational and time management skills
• Punctual and discipline to ensure optimal work performance
• Physically able to stand for long hours every day in a hot kitchen
  Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

ABOUT THE ROLE

Pastry chefs are responsible for creating, decorating, and presenting desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies for the restaurant and hiring employees to assist in the production of pastry goods and other aspects of the business.

KEY DUTIES AND RESPONSIBILITIES

• Dessert Menu Planning - Collaborates with the Executive Chef to plan and develop the menu across the resort, including Banquets and outside catering events. Contribute their creativity, knowledge of flavors, and expertise in pastry techniques to create innovative and enticing dessert offerings.
• Pastry Preparation and Baking - preparing and baking a wide range of homemade desserts and pastries, including cakes, tarts, pies, cookies, bread, and other sweet treats. Create and follow recipes and ensure precise measurements, temperatures, and cooking times for optimal results.
• Ingredient Selection and Procurement - in charge of selecting high-quality ingredients for their desserts; may source fresh fruits, dairy products, chocolates, nuts, and other specialty ingredients. Maintain good professional relationships with suppliers and ensure that all ingredients meet the required standards of freshness and quality.
• Recipe Development and Testing - often develop and modify recipes to create unique and signature desserts. Experiment with flavor combinations, texture variations, colors, and presentation styles. Conduct recipe testing and make adjustments to ensure consistent quality and taste.
• Pastry Decoration and Presentation - have good skills in decorating and presenting desserts attractively by using various techniques such as piping, glazing, chocolate work, and sugar art to enhance the visual appeal of their creations. Pay attention to detail and ensure that desserts are visually stunning.
• Pastry Kitchen Management - oversee the day-to-day operations of the pastry section in the kitchen, manage workflow, delegate tasks to pastry assistants or junior chefs, and ensure smooth operations. Organize workstations, maintain cleanliness and hygiene standards, and ensure proper maintenance of equipment and tools.
• Quality Control - responsible for maintaining high standards of quality in their desserts, conducting taste tests, inspecting texture and presentation, and making necessary adjustments to ensure consistency and excellence. Follow food safety and hygiene practices to ensure the safety of their desserts.
• Menu Costing and Inventory Management - assist in menu costing, analyzing ingredient costs, and determining portion sizes to achieve profitability. Monitor inventory levels of pastry ingredients, place orders as needed, and minimize waste through efficient production planning.
• Training and Mentoring - provide training and mentorship to junior pastry chefs or apprentices. Share their knowledge and techniques with the team, guide them in pastry preparation, and help them develop their skills. Promote a positive learning environment and encourage creativity and growth.
• Staying Updated with Industry Trends - keep up with the latest trends in pastry and dessert preparation. Stay informed about new techniques, ingredients, and flavor profiles. Attend workshops, seminars, and industry events to enhance their skills and inspire new creations.
• A pastry chef’s job requires creativity, precision, attention to detail, and a passion for creating visually appealing and delicious desserts. Contribute to the overall dining experience by providing memorable sweet endings to meals and showcasing their pastry expertise.