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Job Description - Pastry Chef (1200151K)

Job Description  

Pastry Chef - 1200151K

Grand yet inviting, The Ritz-Carlton, Doha combines extravagant opulence with the warmth of a traditional Arabian welcome.  Situated on its own exclusive island resort overlooking the crystal blue waters of the Arabian Gulf, and just few minutes from the Doha Golf Club it is an idyllic setting for business or leisure.

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JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

OR

CORE WORK ACTIVITIES

Leading the Discipline Teams

Ensuring Culinary Standards and Responsibilities are Met

Ensuring Exceptional Customer Service

Maintaining Culinary Goals

Managing and Conducting Human Resource Activities

Additional Responsibilities

Marriott International is a leading global lodging company with 18 brands representing more than 3600 properties in 71 countries and territories. Our associates hail from dozens of countries and speak more than 50 languages.

Whether you are a seasoned hospitality professional or just beginning to plan your career, we invite you to discover Marriott. To begin your journey, visit www.marriott.com/careers.

Connect with us onlineFind us on Facebook

Marriott is consistently recognized as an employer of choice by Working Mother, DiversityInc and LatinaStyle magazines among others. FORTUNE magazine recognized Marriott as one of its “100 Best Companies to Work For” for the twelfth consecutive year.

Marriott is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Connect with us online (link to http://www.marriott.com/careers/connect-with-us.mi)

Find us on Facebook (link to www.facebook.com/marriottjobsandcareers )

Browse for jobs

Assistant Pastry Chef - 12000E47

The JW Marriott Marquis Hotel Dubai is set to become a landmark hotel in one of the region’s most desirable destinations. For our guests, JW Marriott is the luxury hotel brand that provides an environment of simple elegance where they feel welcome and free to be themselves. Together, we orchestrate an experience that is expertly edited to leave only what is truly desired. The JW experience authentically reflects each property's surroundings, imparts a sense of harmony and wellness and delivers lasting memories. All so our guests can indulge in the ultimate luxury...the time to think and freedom to focus.
The Marquis endorsement is reserved for iconic properties in the Marriott International portfolio, defined by their scale, grandeur and location. The new JW Marriott Marquis in Dubai will be the first JW Marriott Marquis branded property outside of North America (after the JW Marriott Marquis Miami). Success of the property will be heavily reliant on the creative input, strategic planning, direction and foresight of a talented, experienced individual, who has the ability to forge and gel a world class, fully operational team. This is a once in a lifetime opportunity to be part of an exceptional property, located in one of the youngest and most dynamic markets in the World.

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.


CRITICAL TASKS

Safety and Security
? Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
? Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
? Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
? Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
? Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
? Complete appropriate safety training and certifications to perform work tasks.
? Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures
? Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
? Follow company and department policies and procedures.
? Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
? Protect the privacy and security of guests and coworkers.
? Perform other reasonable job duties as requested by Supervisors.
Guest Relations
? Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Communication
? Speak to guests and co-workers using clear, appropriate and professional language.
? Provide assistance to coworkers, ensuring they understand their tasks.
? Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
? Talk with and listen to other employees to effectively exchange information.
Assists Management
? Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Working with Others
? Support all co-workers and treat them with dignity and respect.
? Partner with and assist others to promote an environment of teamwork and achieve common goals.
? Develop and maintain positive and productive working relationships with other employees and departments.
? Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Quality Assurance/Quality Improvement
? Comply with quality assurance expectations and standards.
Physical Tasks
? Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
? Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
? Stand, sit, or walk for an extended period of time or for an entire work shift.
? Visually inspect tools, equipment, or machines (e.g., to identify defects).
General Kitchen
? Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
? Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
? Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
? Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
? Ensure the quality of the food items and notify manager if a product does not meet specifications.
? Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
? Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
? Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
? Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
? Inform Chef of any excess food items that can be used in daily specials or elsewhere.
? Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
? Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
Sanitation and Maintenance
? Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Stocking/Receiving
? Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.
Kitchen Tools & Equipment
? Use baking tools (for example, rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare baked foods.
? Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
? Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation
? Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
? Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
? Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
? Prepare breads and pastries, including preparing doughs and fillings, proofing, baking breads and breakfast pastries, and decorating as appropriate.
? Review Production Sheet to understand daily variety of baked goods to be produced, finished, packaged, and stocked.
? Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
? Prepare bakery merchandise by accurately following thawing and baking guidelines to ensure product quality and visual appearance within production timelines.
? Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
? Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
? Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Maintenance, Sanitation, and Cleaning Activities
? Ensure food storage areas are clean.

CRITICAL COMPETENCIES

Analytical Skills
? Arithmetic Computation
? Learning Interpersonal Skills
? Team Work
? Diversity Relations
? Interpersonal Skills Communications
? Listening
? Communication
? English Language Proficiency
? Applied Reading
Personal Attributes
? Presentation
? Positive Demeanor
? Dependability
? Safety Orientation
? Adaptability/Flexibility
? Initiative
? Stress Tolerance
? Integrity Organization
? Time Management
? Multi-Tasking
? Detail Orientation Physical Abilities
? Stamina
? Proper Lifting Techniques
Stock and Inventory
? Food Storage and Rotation Equipment and Tools
? Temperature Standards
? Kitchen Measurement Tools
? Thermometer and Thermostat
? Kitchen Equipment
? Cleaning Kitchen Tools/Equipment
? Kitchen Tools
? Kitchen Wares Basic Cookery
? Bakery Procedures
? Mixing Skills
? Recipe
? Measurement
? Information Retention


Cleaning and Sanitation
? Sanitation Systems

PREFERRED QUALIFICATIONS
Education Technical, Trade, or Vocational School Degree
Related Work Experience At least 2 years of related work experience
Supervisory Experience No supervisory experience is required

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JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

OR

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

Ensuring Culinary Standards and Responsibilities are Met

Ensuring Exceptional Customer Service

Maintaining Culinary Goals

Supports Training and Development Activities

Additional Responsibilities

Marriott International is a leading global lodging company with 18 brands representing more than 3600 properties in 71 countries and territories. Our associates hail from dozens of countries and speak more than 50 languages.

Whether you are a seasoned hospitality professional or just beginning to plan your career, we invite you to discover Marriott. To begin your journey, visit www.marriott.com/careers.

Connect with us onlineFind us on Facebook

Marriott is consistently recognized as an employer of choice by Working Mother, DiversityInc and LatinaStyle magazines among others. FORTUNE magazine recognized Marriott as one of its “100 Best Companies to Work For” for the twelfth consecutive year.

Marriott is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Connect with us online (link to http://www.marriott.com/careers/connect-with-us.mi)

Find us on Facebook (link to www.facebook.com/marriottjobsandcareers )

Browse for jobs

The JW Marriott Marquis Hotel Dubai is set to become a landmark hotel in one of the region’s most desirable destinations. For our guests, JW Marriott is the luxury hotel brand that provides an environment of simple elegance where they feel welcome and free to be themselves. Together, we orchestrate an experience that is expertly edited to leave only what is truly desired. The JW experience authentically reflects each property's surroundings, imparts a sense of harmony and wellness and delivers lasting memories. All so our guests can indulge in the ultimate luxury...the time to think and freedom to focus.
The Marquis endorsement is reserved for iconic properties in the Marriott International portfolio, defined by their scale, grandeur and location. The new JW Marriott Marquis in Dubai will be the first JW Marriott Marquis branded property outside of North America (after the JW Marriott Marquis Miami). Success of the property will be heavily reliant on the creative input, strategic planning, direction and foresight of a talented, experienced individual, who has the ability to forge and gel a world class, fully operational team. This is a once in a lifetime opportunity to be part of an exceptional property, located in one of the youngest and most dynamic markets in the World.

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.


CRITICAL TASKS

Safety and Security
? Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
? Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
? Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
? Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
? Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
? Complete appropriate safety training and certifications to perform work tasks.
? Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures
? Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
? Follow company and department policies and procedures.
? Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
? Protect the privacy and security of guests and coworkers.
? Perform other reasonable job duties as requested by Supervisors.
Guest Relations
? Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Communication
? Speak to guests and co-workers using clear, appropriate and professional language.
? Provide assistance to coworkers, ensuring they understand their tasks.
? Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
? Talk with and listen to other employees to effectively exchange information.
Assists Management
? Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Working with Others
? Support all co-workers and treat them with dignity and respect.
? Partner with and assist others to promote an environment of teamwork and achieve common goals.
? Develop and maintain positive and productive working relationships with other employees and departments.
? Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Quality Assurance/Quality Improvement
? Comply with quality assurance expectations and standards.
Physical Tasks
? Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
? Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
? Stand, sit, or walk for an extended period of time or for an entire work shift.
? Visually inspect tools, equipment, or machines (e.g., to identify defects).
General Kitchen
? Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
? Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
? Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
? Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
? Ensure the quality of the food items and notify manager if a product does not meet specifications.
? Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
? Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
? Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
? Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
? Inform Chef of any excess food items that can be used in daily specials or elsewhere.
? Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
? Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
Sanitation and Maintenance
? Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Stocking/Receiving
? Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.
Kitchen Tools & Equipment
? Use baking tools (for example, rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare baked foods.
? Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
? Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation
? Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
? Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
? Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
? Prepare breads and pastries, including preparing doughs and fillings, proofing, baking breads and breakfast pastries, and decorating as appropriate.
? Review Production Sheet to understand daily variety of baked goods to be produced, finished, packaged, and stocked.
? Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
? Prepare bakery merchandise by accurately following thawing and baking guidelines to ensure product quality and visual appearance within production timelines.
? Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
? Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
? Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Maintenance, Sanitation, and Cleaning Activities
? Ensure food storage areas are clean.

CRITICAL COMPETENCIES

Analytical Skills
? Arithmetic Computation
? Learning Interpersonal Skills
? Team Work
? Diversity Relations
? Interpersonal Skills Communications
? Listening
? Communication
? English Language Proficiency
? Applied Reading
Personal Attributes
? Presentation
? Positive Demeanor
? Dependability
? Safety Orientation
? Adaptability/Flexibility
? Initiative
? Stress Tolerance
? Integrity Organization
? Time Management
? Multi-Tasking
? Detail Orientation Physical Abilities
? Stamina
? Proper Lifting Techniques
Stock and Inventory
? Food Storage and Rotation Equipment and Tools
? Temperature Standards
? Kitchen Measurement Tools
? Thermometer and Thermostat
? Kitchen Equipment
? Cleaning Kitchen Tools/Equipment
? Kitchen Tools
? Kitchen Wares Basic Cookery
? Bakery Procedures
? Mixing Skills
? Recipe
? Measurement
? Information Retention


Cleaning and Sanitation
? Sanitation Systems

PREFERRED QUALIFICATIONS
Education Technical, Trade, or Vocational School Degree
Related Work Experience At least 2 years of related work experience
Supervisory Experience No supervisory experience is required

A Landmark in the Making. Dubai is a city of awe-inspiring ambition and unsurpassed luxury, home to the world's tallest building, the largest shopping mall, the iconic Palm and now the JW Marriott Marquis Hotel Dubai.

It's a place where dreams come true. Opening in 2012, this landmark hotel is set to become one of the region's most desirable destinations, offering a spectrum of business facilities for the most discerning of travellers.

It’s a brand synonymous with intuitive service and refined taste, a title given only to the finest properties in the Marriott portfolio. Elevated above Dubai's business district, on Sheikh Zayed Road, the JW Marriott Marquis Dubai resides in the Business Bay area.

Spread across two iconic towers, the hotel features exceptional event and business facilities, an enticing array of bars and restaurants and the sublime Saray Spa and Health Club.

Result 0 of 0found

The Successful Candidate needs to have the following qualifications :

-- Males preferred.

-- At least One (1) Year in the same position.

-- At least Four (4) Years experience in the Bakery Department in Hotels

-- Should have the knowledge of making Desserts , Gateaux , Pastries and Bread Varieties.

-- In good physical condition

Keyword(s)Job TitleAllBar ManagementButlerChairman/CEOChef de PartieChefs & CooksChefs - CommisChefs - Executive/HeadChefs - PastryChefs - SousConciergeChief EngineerConference/BanquetingDevelopment ManagerEAMExecutive Assistant/PAF & B ManagementFinanceGraduateGuest Relations OfficerGeneral ManagerHotel ManagementHousekeepingHuman ResourcesIT ManagerLeisure ManagementLeisure StaffNight ManagerOperations Manager/DirectorPorterReception/ConciergeRestaurant ManagerRevenue ManagerRooms Division ManagerSales & MarketingSpa ManagerSpa TherapistSecuritySteward/essTrainingWaiting StaffHold down control to select multiple options.Job LocationAllAfrica    Algeria    Angola    Benin    Botswana    Burkina Faso    Burundi    Cameroon    Cape Verde    Central African Republic    Chad    Comoro Islands    Congo, Democratic Republic of    Congo, Republic of    Cote d'Ivoire    Djibouti    Egypt    Equatorial Guinea    Eritrea    Ethiopia    French Guiana    Gabon    Gambia, The    Ghana    Guinea    Guinea-Bissau    Guyana    Kenya    Lesotho    Liberia    Libya    Madagascar    Malawi    Mali    Mauritania    Morocco    Mozambique    Namibia    Niger    Nigeria    Rwanda    Senegal    Sierra Leone    Somalia    South Africa    Sudan    Suriname    Swaziland    Tanzania    Togo    Tunisia    Uganda    Zambia    ZimbabweAsia    Bangladesh    Brunei    Burma    Cambodia    China    Hong Kong    India    Japan    Kazakhstan    Kyrgyzstan    Laos    Malaysia    Mongolia    Nepal    North Korea    Pakistan    Philippines    Russia    Singapore    South Korea    Sri Lanka    Taiwan    Tajikistan    Thailand    Turkey    Turkmenistan    Uzbekistan    VietnamAustralia & Oceania    Australia    Fiji    Indonesia    Kiribati    Marshall Islands    Micronesia    Federated States of    Nauru    New Zealand    Palau    Papua New Guinea    Samoa    Solomon Islands    Tazmania    Tonga    Tuvalu    VanuatuCaribbean    Bahamas    Barbados    Cuba    Dominica    Dominican Republic    Haiti    Jamaica    Netherlands Antilles    Puerto Rico    St Kitts & Nevis    St Lucia    St Vincent & the Grenadines    Trinidad & TobagoEurope    Albania    Andorra    Armenia    Austria    Belarus    Belgium    Bosnia & Herzegovina    Bulgaria    Croatia    Cyprus    Czech Republic    Denmark    Eire    England    Estonia    Finland    France    Georgia    Germany    Greece    Hungary    Iceland    Italy    Latvia    Liechtenstein    Lithuania    Luxembourg    Macedonia, FYR of    Malta    Moldova    Monaco    Netherlands    Northern Ireland    Norway    Poland    Portugal    Romania    San Marino    Scotland    Serbia & Montenegro    Slovakia    Slovenia    Spain    Sweden    Switzerland    Ukraine    WalesIndian Ocean    Mauritius    Maldives    SeychellesMiddle East    Afghanistan    Azerbaijan    Bahrain    Bhutan    Iran    Iraq    Israel    Jordan    Kuwait    Lebanon    Oman    Qatar    Saudi Arabia    Syria    United Arab Emirates    YemenNorth America    Canada    United StatesSouth America    Antigua & Barbuda    Argentina    Aruba    Belize    Bolivia    Brazil    Chile    Colombia    Costa Rica    Ecuador    El Salvador    Grenada    Guatemala    Honduras    Mexico    Nicaragua    Panama    Paraguay    Peru    Urugua    VenezuelaWorldwideHold down control to select multiple options.Employer TypeAllHotelRestaurantCruiseOtherHold down control to select multiple options.

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Attracting and retaining top talent is the key for the future growth and success of Mövenpick hotels & Resorts. With our continued rapid international expansion, the company offers a wide range of opportunities for people to achieve their career goals.

The Mövenpick Hotel Deira is situated in one of the most diverse and culturally rich parts of the city. Dubai international Airport and the world-famous Gold Souk can be reached in just 10 minutes. Several shopping malls and the Dubai Metro are also close by. Explore Deira’s vibrant winding and historic Creek area, where local "abra" water taxies ply their trade.

The 5 star hotel offers 216 guest rooms, 7 naturally-lit meeting rooms, including a fully-equipped business centre, and several hotel restaurants. Guests on business or leisure are welcome.

You will work closely with the Sous Chef & Sr. Sous Chef to assure smooth operation and produce fresh, top quality products using the best ingredients. You will help on managing the kitchen operation, menu design and setting the highest standard in quality and presentation of food items. You are expected to prepare food according to set hygiene standards consistently. Preferred at least 1 year experience in a similar position in a 5* hotel.

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  You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.