This is a superb opportunity to join the hotel team of Anantara The Marker Dublin Hotel Pastry Department as
Demi Chef de Partie - Pastry.
Anantara The Marker Dublin Hotel is a Leading Hotel of the World and it is imperative that the candidate has the ability to deliver a high level of service in a confident and professional manner.
General Responsibilities
To assist in the creation and development of new menus.
To create chocolates, desserts, and cakes to a high standard.
To challenge yourself in your development as a chef.
To learn and improve as you work with the team
To be expected to have your own creative ideas and input to create specials and new menu items as well as cakes and chocolate work.
To follow all departmental SOPs.
To provide a channel for communication within the hotel to effectively deal with all telephone and email inquiries in a professional and courteous manner.
To be fully aware of any menu updates, hotel promotions, corporate promotions, or special.
To be knowledgeable and informed about the introduction of products.
To carry out cleaning as required.
To liaise with other departments to ensure that all guest requests are attended to efficiently.
To ensure that the section is set up for service.
To ensure that requisition for products required is submitted to Sous Chef.
To introduce new ideas and techniques to enhance guest experience.
To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality are delivered consistently to our guests.
To deliver excellent care to our guests.
To have an understanding of the Hotels Vision and mission statement as communicated to the team.
To ensure that areas of responsibility are clean and well maintained and cleaning checklists are adhered to.
To report defective materials and equipment to the appropriate Departments.
To ensure that the ambiance in departments (lights, music, and temperature) is controlled.
To be vigilant throughout the Hotel to promote security.
To have strong product knowledge of all areas of the hotel.
To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
To provide support where necessary in other areas of the Hotel.
To comply with the hotels cash handling procedure.
People
To attend appraisal reviews when requested by the Head of the Department
To understand and comply with the hotels employee handbook
To attend departmental daily briefings
To attend monthly departmental meetings/ General Team Meetings, ECCM when required.
To adhere to the hotels grooming procedures.
To clock in and out of the Timepoint at the start and finish of each shift and for breaks. To inform your manager if you did not receive your break entitlement.
Fire, Health & Safety
To comply with the hotels Fire and Emergency procedures.
To comply with the Health & Safety regulations of the hotel
To comply with the Food Hygiene regulations of the hotel.
To ensure all accidents and incidents are investigated and reported in accordance with the hotels accident/ incident reporting procedure.
To support the hotels Environmental policy by complying with waste management and monitory energy efficiency.
Skills
Pastry Preparing Desserts Gastronomy