Pastry Cook

2 weeks ago

Hofuf, Saudi Arabia Eram Talent Full time

Always arrive at least 5 minutes before your scheduled time.
- Always come to work with a clean uniform.
- Always observe and complete opening and closing checklists.
- Count your opening product inventory; place all products in their proper location.
- Ensure the cleanliness and organization of your area.
- Stock your food products and any equipment needed for the station. Rotate products so that the product from the prior shift is used first.
- Make sure you have all the products needed to assure a smooth service period. Notify the Executive Chef, Executive Sous Chef or Sous Chef on duty if you lack any products.
- Set and prepare the station area and be ready for orders 15 minutes before service.
- Ensure cleanliness as you go - maintain a clean station and work area THROUGHOUT THE DAY.
- Follow recipe instructions EXACTLY as stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station.
- Be available to perform prep work during slow periods. Check-in with the Executive Chef or Sous Chef-on-duty for a prep work assignment during slow periods.
- Ensure that all cooking equipment used is operating correctly and at the proper temperature.
- Report any broken or malfunctioning equipment to the (Executive Chef, Executive Sous Chef or Sous Chef-on-duty).
- ALWAYS follow safe food handling practices and HACCP rules.
- Know and follow proper plate presentation and garnish set-ups for all dishes.
- Use our product labelling system to label, date, rotate and store all food products.
- Only prepare what is on the Daily Prep List.
- Always check with Executive Chef or Sous Chef-on-duty before checking out.
- HACCP rules are always in place and followed checkups from time to time in critical areas.
- Always keep personal Hygiene.

**Requirements**:

- High school diploma preferred.
- A minimum of 2 years of experience in culinary arts or equivalent combination of education and culinary work experience in fine dining or Hospital field.
- Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred.
- CA ServSafe or other HAACP Certification is preferred.

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