Role in Culinary (Pastry) - At.mosphere

“Every single member of our organization adds a great value. Emaar is not a collection of talented individuals, but a team of great pooled talent.” – Mohamed Alabbar

ABOUT THE COMPANY

Emaar Hospitality Group, a premier global provider of enriching, personal and memorable lifestyle

experiences. As an innovative, agile, and influential leader in hospitality, Emaar Hospitality Group is a wholly owned subsidiary of Emaar Properties PJSC, the developer of elegantly designed and

exceptionally built property, malls, and hospitality projects across the world.

Created in 2007, Emaar Hospitality Group owns and manages a portfolio of hospitality assets and

brands including Address Hotels + Resorts, Vida Hotels and Resorts, in addition to serviced residences, leisure clubs, and a comprehensive portfolio of restaurants and spas. The group plans to introduce its brands in key gateway cities and destinations in Europe, India, China, Middle East and North Africa.

ABOUT THE ROLE

• Responsible for planning, directing, controlling, coordinating, and participating in the day-to-day preparation and production of all pastry item for buffets and outlets if required.
• Controlling of receiving, commissary, and stores. Ensures that the product is of the highest quality, and that this is consistently achieved.
• Assists the Executive Chef in his tasks and supports his responsibilities.

ABOUT THE FUNCTION

This function is to ensure exceptional Culinary Experiences in a highly empowered environment. Represent our brand, throughout the Guest journey, to deliver a flawless culinary experience. Ensure that each guest becomes a happy fan of our restaurants, by delighting them with consistent high quality food.

PERFORMANCE DRIVEN CULTURE: WHAT YOU WILL BE MEASURED AGAINST

Team Leadership & Development

• Supervise & Mentor: Organize and supervise the activities of direct reports, ensuring all work meets brand standards and operational procedures. Provide constructive feedback and on-the-job training to support team development.
• Training Implementation: Oversee and conduct regular training programs for associates, including practical skills, hygiene, health & safety, and brand core values. Ensure all associates meet minimum training hour requirements.
• Performance Management: Motivate subordinates to embrace change initiatives and identify opportunities for improvement. Manage vacation schedules and ensure proper coverage.
• Compliance: Ensure all Pastry & Bakery Personnel at All Levels (PALs) understand and adhere to their job descriptions and operational standards.

Kitchen Operations & Quality Control

• Operational Excellence: Supervise daily production activities, ensuring compliance with product presentations, cash procedures, and stock control policies. Act as the Executive Chef in their absence when required.
• Menu Innovation: Develop new recipes and presentation standards for seasonal menus and promotional offerings. Submit proposals to the Executive Chef prior to food tasting. Monitor local and international trends to keep offerings fresh and cutting-edge.
• Communication: Maintain open relationships with other F&B section heads and departments. Attend daily briefings and ensure guest/banquet requests are addressed within 24 hours.
• Reporting: Maintain accurate logs during the Executive Chef’s days off, documenting daily reports, incidents, and complaints.

Hygiene, Health & Safety (QHSSE)

• Regulatory Compliance: Strictly adhere to local health and hygiene regulations (including Dubai Municipality standards) and HACCP protocols.
• Safety Culture: Champion a safe, secure, and environmentally responsible workplace. Conduct regular reviews of raw food purchases, kitchen operations, and product standards to ensure legal and regulatory compliance.
• Cleanliness: Ensure all back-of-house areas are maintained to specified cleanliness levels; report maintenance variances immediately.

Purchasing & Cost Control

• Cost Management: Monitor food costs to ensure they remain within budget tolerances. Validate any overspend with valid rationale.
• Inventory Control: Oversee commodity deliveries, refusing products that do not meet agreed specifications. Ensure accurate record-keeping for fridge/store temperatures and expiry dates.
• Procurement: Procure supplies in accordance with established procurement practices. Provide necessary data to the Cost Controller for monthly inventory taking and recipe calculations.

TECHNICAL SKILLS AND COMPETENCIES

• Enthusiastic about Pastry and Bakery operations
• Overall good knowledge of cakes and pastries, bakery, chocolate, buffet set ups.
• Good knowledge of sugar is a added advantage to the skill
• Extensive culinary knowledge in both classical and current culinary Pastry trends.
• Extensive experience in management of foreign cooks (Multinational)

COMPETENCIES

• Customer Focus
• Drive for Results
• Disrupt and Challenge
• Foresight
• Learning
• Resilience

QUALIFICATIONS, PREFERENCES AND LANGAUGE PROFICIENCY

• Genuine service personality, with high EQ.
• Minimum 7-8 years’ experience in 5 star hotels
• 2 years as Sous Pastry Chef experience in 5 star hotels

At Emaar, our DNA lays the foundation for everything we do. It forms the base of how we serve our customers, how we speak with one another, and the way we move forward in every decision we make. In short, it is the essence of who we are and how we communicate.

Customer Focus

Customers are our number one priority. We take pride in delivering on our promises and above all we value the trust they place in us to deliver flawless products, services and experiences.

Ownership Mindset

No detail is too small, no challenge is too big and no ambition is too great. We drive efficiency and effectiveness into every corner of our business, so we are fit for the future and to compete.

Fast Paced

Speed is everything in business. We evolve and adapt quickly and have the willpower, skills, knowledge and passion needed to deliver extraordinary speed for our customers.

Talent and Tenacity

Our people are heroes, superhumans and warriors. We are a team of great pooled talent that dream big and act quickly, with high energy and positivity.

Adaptability

We keep up with the times, disrupting and challenging the status quo. We challenge conventional wisdom and ourselves, we expect the unexpected, and we develop products and services that reflect the future.