Cluster Executive Pastry Chef – InterContinental Hotels Group Dubai Festival City

Full time @InterContinental in Hotel and Restaurant
  • Dubai, United Arab Emirates, Dubai, 20000 View on Map
  • Post Date : February 22, 2022
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Job Detail

  • Job ID 191053

Job Description

Do you see yourself as Cluster Executive Pastry Chef for InterContinental Hotels Group® Dubai Festival City?

What’s your passion? Whether you’re into triathlon, exploring new restaurants or dancing the tango, at IHG we’re interested in you. We love people who apply the same amount of passion and precision to their jobs as they do to their hobbies. Imagine working for a company that gives you Room to be yourself. Our commitment to our people is to deliver room to have a great start, to learn and grow, to perform, to be recognized and rewarded, to be involved, and to take the initiative and lead.

The InterContinental Hotels Group® properties in Dubai Festival City consist of four hotel brands. These include the luxury brand InterContinental, the superior upscale Crowne Plaza, the lavish long-stay InterContinental Residence Suites, and the vibrant mid-scale Holiday Inn. In addition to over 1000+ bedrooms, the four properties boast a selection of high-quality restaurants and bars, an impressive 3,800 square meter Event Centre across two levels, the 5,000 square meters Festival Arena by InterContinental, the luxurious Spa InterContinental, state-of-the-art gymnasium, and swimming pool facilities. We are looking for people who are friendly, welcoming, and full of life to people to join over 900 colleagues who are always finding ways to make every guest experience an enjoyable one. We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us.

  • Oversees the preparation, presentation, and storage of baked pastries including:
  • Baked pastries
  • Handling and storage of commodities
  • Chou pastry dishes
  • Bake and fill a variety of sweet pate dishes
  • Savory products from chou short and puff
  • Oversees the preparation, presentation, and storage of yeast-raised pastries including:
  • Croissants
  • Brioche
  • Kuchen
  • Danish pastries
  • Savarin’s and babas
  • Oversees the preparation, presentation, and storage of afternoon tea items including:
  • Those suitable to be served for afternoon tea in a hotel
  • Flans and pies
  • Oversees the preparation, presentation, and storage of desserts including:
  • Frozen desserts
  • Hot desserts
  • Cold desserts
  • Specialty desserts
  • Oversees the preparation, presentation, and storage of gateaux, tortes, and cakes including:
  • Traditional gateaux, torten and cakes
  • Finish and decorate them
  • Prepare for service and serve them to guests
  • Design, prepare, cover and decorate cakes for festive occasions
  • Prepare a range of cheesecakes
  • Oversees the preparation, presentation, and storage of marzipan, sugar, and chocolate work including:
  • Prepare modeling marzipan and sugar centerpieces
  • Prepare a range of molded flowers, table settings, and figures
  • Manipulate marzipan to cover cakes
  • Design guest-specific items for amenities and special occasions
  • Prepare Petits Fours
  • Prepare a range of petits fours secs
  • Prepare a range of petits fours glaces
  • Liaise with Events Chef in the design of desserts, centerpieces, and garnishes for large scale events
  • Liaise with IC All Day Dining Chef to coordinate promotions in outlet
  • Maintain hygienic standards and practices
  • Oversee the overall bakery operation for Events and all hotel outlets
  • Maintain a hygienic kitchen
  • Clean the kitchen and equipment

Ideally, you’ll have some or all of the following qualifications and experience we’re looking for:

  • Experience working as Executive Pastry Chef for a large 5-star property or cluster of properties
  • Knowledge of HACCP is a must
  • English speaking
  • Have a ‘Can-do’ attitude and be open to feedback and comments from various sources.
  • Ability to lead a team of mixed nationalities
  • Ability to create a culture of innovation and creativity, but with consistent delivery
  • Profit & Loss ‘Savvy’, especially in relation to payroll and food cost management.

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