Executive Pastry Chef

Join to apply for the Executive Pastry Chef role at SLS Hotels Company Description SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella. Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region. A wondrous and striking landmark in Downtown District, designed by the award-winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight. Job Description The Executive Pastry Chef performs the daily execution of all assigned Pastry food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance. Responsible for all prepared pastry and food stocks (including dry stores) and replenishing as necessary, informing the Executive Chef of any relevant shortages. Be aware of all relevant food suppliers, their products, and order accordingly based on business demand. Supervise the smooth and efficient service and production of food by liaising with other departments and restaurant staff, ensuring all necessary work is completed prior to service. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment, and building under health and safety regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Maintain standards of food preparation and presentation at all times. Complete daily paperwork according to company and government guidelines. Attend required training sessions. Monitor staff punctuality and follow up as needed. Ensure all department staff work hygienically and productively. Prevent pilferage from dry stores and refrigeration within the department. Control wastage by maintaining correct stock levels and rotation. Understand and assist in achieving food cost percentages set by the budget. Maintain and update section files and recipes. Maintain quality control of all food prepared and cooked to the Executive Chef’s standards. Keep main cool rooms tidy and clean after each service for daily ordering. Collect and allocate health marks to the correct administration. Qualifications One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel. Proficient in using computers and/or point of sale systems. Gracious, friendly, and fun demeanor. Ability to multitask and work in a fast-paced environment with high attention to detail. Strong verbal and written communication skills in English. Maintain positive relationships with colleagues and departments. Ability to work independently and promote teamwork. Seniority level Mid-Senior level Employment type Full-time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr