Junior Sous Chef - Pastry

Overview

Situated in Barsha Heights, TRYP by Wyndham Dubai is a vibrant urban retreat, with 650 rooms ranging from studios to premium suites. The hotel features a variety of amenities, including a gym, spa, co-working spaces, and multiple dining options, catering to both business and leisure travellers. Guests can also enjoy exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, offering both dining and beachside relaxation, blending city convenience with a tranquil retreat.

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Finish

Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com

Job Description

- Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine.

- Prepares and develops menus, recipe costing, training of dishes.

- Assists with training and developing.

- Communicate with restaurant manager for smooth running of front and back of the house.

- Responsible for maintaining a strong guest relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.

- Monitor kitchen preventive equipment list. Manage culinary equipment list.

- Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.

- Inspect and oversees the cleanliness and maintenance of all function space, public areas, and service areas.

- Responsible for monthly schedule and payroll for the outlet.

- Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.

- Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.

- Estimates and communicates daily production needs. Apply line check and MEP monitoring.

- Responds appropriately to guest needs during hours of operation.

- Ensure that internal communication are communicated with on a daily basis.

- Assess quality control of food production.

- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.

- To project a pleasant and positive professional image to all contacts at all the times.

- Ability completes food inventory and ordering through system.

- Lead and support the junior members of the team through training.

- Implementation and monitoring of training matrix.

- Overseas all talent PRP.

- Seek own solutions to the minor obstacles that occur from time to time.

- Daily data collection and reporting of issues as they arise.

- Review the daily production sheets with Executive Chef when the first is not present.

- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.

- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.

- Operate all kitchen equipment and conduct them with safety in mind at all the times.

- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.

- Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.

- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.

- Adhere to all environment policies and programs as required.

- Make sure to log all information in the kitchen log book.

- Work as team. Assist other outlet when need help.

- Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.

Desired Skill & Expertise

- 2+ years experience as Chef De Partie in Pastry.

- Demonstrate initiative at all times.

- Ideally PIC Level trained.

- Strong desire to improve on skills and knowledge.

- Ability to produce own work in accordance with a deadline.

- Good leadership, training, motivation and communication skills.

- Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus.

- Committed to delivering a high level of customer service.