Company DescriptionCompany DescriptionWe are far more than a worldwide leader. We are more than 240 000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences
Yes, we lead the way. But we want to go further, with audacity, with imagination, with passionSofitel Dubai The ObeliskSofitel Dubai the Obelisk is Sofitel\'s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French \xe2\x80\x9cJoie de Vivre\xe2\x80\x9d. Guests have the option to unwind at the Sofitel Spa with L\'Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.Part of the Wafi Mall new extension and close to the iconic Raffles Dubai, Sofitel Dubai the Obelisk will infuse the brand\'s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist - Front Office Supervisor and help us to make Sofitel Dubai the Obelisk a truly welcoming destination! The PositionPrepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. Promotes the work culture and the company\'s core values.DUTIES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times
• Attend daily morning meetings with respective unit\'s the Executive Chef regarding menus and other operational/administrational issues
• Attend meetings as required in the Operational Manual and to up-date the Executive Chef/ and/or Executive Sous Chef, as required.
• Hold a daily and monthly meeting with the Pastry / Bakery staff and report to Executive Chef (or designates)
• Establish culinary standards specific to banquets which meet the needs of the target market.
• Ensure that culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards.
• Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager.
• Use, wherever possible, locally and seasonally available products in menus and "specials".
• Inspect daily, all fresh food received to ensure the quality is maintained.
• Write and update the relevant section of Departmental Operations Manual.
• Liaise with the (or designates) from the stewarding department to ensure that the high standards of cleanliness are maintained in all areas of the Pastry / Bakery such as machinery, small Kitchen equipment, floors and fridge\'s, to ensure a sufficient supply of china, etc for the service and banqueting is available.
• Plan rosters on a 1 week basis and to review on a daily basis with Executive Chef and/or Executive Sous Chef, overtime, rosters and holiday requirements and absenteeism. Accidents and sickness to be written in the Log Book according to Company and Hotel Procedures and reported to the respective unit\'s Executive Chef /Executive Sous Chef on a daily basis.
• Report any problems regarding failure of machinery and small equipment to the respective unit\'s Executive Chef/ Executive Sous Chefs (or designates), then update the Executive Chef and to follow up and ensure the necessary work has been carried out.
• Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and to correct the usage if necessary.
• Complete material checklist e.g. mise-en-place within own department for all sections.
• Check daily each section in own department in order to ensure work has been carried out in the proper manner.
• Check daily function sheets within Main Board.
• Pass all information to late shift
• Mise-en-place (report everything)
• Make sure night shift is covered
• Maintain and/or submit to the chef\'s office all hotel records and forms as prescribed by local hotel management and policies.
• Follow operating standards
• Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry / Bakery
• Plan and implement effective skills training programmes
• Maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Hold a daily training session and keep records about it.
• Develop standard recipes which allow the restaurants and the banquet department to operate at an acceptable food cost.
• Maximize colleagues\' productivity in order to minimize payroll costs.
• Monitor Pastry / Bakery operating costs and take corrective action when necessary in order to reduce expenses.
• Monitor and analyze the menus and product of competitive banqueting operations.
• Develop menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
• The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.

Qualifications

• Reading, writing and oral proficiency in the English language
• High school and culinary school training.
• Knowledge of French pastries, Viennese and American pastries, pull sugar, cake decorating and show pieces.
• Strong leadership, training and organizational skills

EXPERIENCE10 years of food/pastry experience in a luxury 5* hotel.

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