Assistant Pastry chef ACCOR

Develop new and innovative concepts in Oriental menus

• Participate in Menu Planning as appropriate
• Supervise oriental kitchen operation and day to day activities
• Direct and monitor preparation of all oriental dishes
• Taste sauces (Arabic / Oriental) to ensure correct taste
• Ensure that all Oriental Dishes are served in correct manner and waste avoided
• Communicate on daily basis to Executive Pastry Chef all relevant information of operation Consider Local requirement, Market Needs, New trends, Recipes and Food Costs
• Inspect the set up of all kitchen work Stations
• Aware of menu engineering techniques considering cost and variety
• Review all requisitions for foods and supplies
• Oversee the oriental food presentation on all buffets to meet the Hotel standards
• Review and control of cost and waste
• Ensure that CDP receive the right training and optimum guidance
• 15. Determine how food should be presented, and create decorative food displays
• Review the schedule and follow the attendance of Oriental kitchen team
• Assist in preparing manning guide and budget of the dep't
• Estimate amounts and costs of required supplies
• Prepares, cooks, serves oriental Appetizers, Savories, Salads and Sandwiches
• Prepares, cooks, serves hot and cold sauces and all oriental dishes
• Decorate and present portions and dishes with good garnishing techniques

Degree in the Culinary Arts (preferred)
3+ years in a luxury kitchen environment
Understanding of different culinary profiles and techniques
Capable of following instructions without variation
A desire to learn new flavors and techniques
The capability to work safely, efficiently and neatly
Willingness to work nights and weekends