Job Openings at LSG Sky Chefs Things Remembered Services FZE

Description 

• The Baker is responsible for preparing and baking a variety of baked goods, ensuring high quality, consistency, and adhering to established recipes and standards. This role involves managing the baking process, maintaining cleanliness and organization in the kitchen, and ensuring compliance with health and safety regulations.

Key Responsibilities
Preparation and Baking:

• Prepare and bake a variety of breads, pastries, cookies, and other baked goods following established recipes and standards.
• Measure and mix ingredients to form dough or batter, using scales and graduated containers.
• Shape dough for cookies, pies, and cakes, and prepare batters for muffins, cookies, and cakes.
• Monitor oven temperatures and product appearance to determine baking times.

Quality Control:

• Ensure consistency and quality of baked goods by following recipes and production standards.
• Inspect baked goods for quality, and adjust processes as necessary to maintain quality standards.
• Experiment with new recipes and techniques to develop new products.

Inventory and Supplies:

• Monitor inventory levels of ingredients and supplies, and place orders as needed.
• Ensure proper storage of ingredients and baked goods to maintain freshness and quality.
• Manage inventory to minimize waste and spoilage.

Health and Safety:

• Maintain a clean and organized work area, including equipment, utensils, and countertops.
• Adhere to all health and safety regulations, including proper food handling and sanitation practices.
• Wear appropriate protective clothing and follow all safety procedures.

Team Collaboration:

• Work collaboratively with other bakers and kitchen staff to ensure efficient production and high-quality products.
• Assist in training new staff and sharing best practices.
• Communicate effectively with team members and supervisors regarding production needs and issues.

Customer Service:

• Provide excellent customer service by ensuring that products are fresh, visually appealing, and of high quality.
• Assist with special orders and requests from customers as needed.
• Address customer complaints and concerns promptly and professionally.

Qualifications

• Education: High school diploma or equivalent. Formal training or certification in baking or pastry arts is preferred.
• Experience: Minimum of 2 years of experience in a bakery or similar food production environment.

Skills:

• Strong knowledge of baking techniques and methods.
• Ability to follow recipes and instructions accurately.
• Excellent time management and organizational skills.
• Attention to detail and commitment to quality.
• Good communication and teamwork skills.
• Physical stamina to stand for long periods and lift heavy ingredients.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy ingredients and equipment.
• Manual dexterity for mixing, shaping, and decorating baked goods.
• Ability to work in a hot and humid environment.

Work Environment:

• Fast-paced kitchen environment.
• Early morning, evening, weekend, and holiday shifts may be required.
• Exposure to heat from ovens and other baking equipment.

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Job Description

• The Commis Chef is an entry-level position in the kitchen brigade, responsible for assisting in the preparation, cooking, and presentation of food.
• This role involves working under the supervision of senior chefs, learning various kitchen operations, and ensuring a high standard of hygiene and safety.

Responsibilities
Food Preparation:

• Assist in the preparation of ingredients for cooking, including washing, peeling, and chopping vegetables, and cutting meat.
• Measure and mix ingredients according to recipes and chef instructions.
• Prepare basic dishes and sauces under the guidance of senior chefs.

Cooking:

• Assist in the cooking of food items, ensuring proper techniques and recipes are followed.
• Monitor food quality and ensure it meets the established standards.
• Assist in plating and garnishing dishes before serving.

Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas.
• Assist in receiving and storing deliveries, ensuring proper stock rotation.
• Follow food safety and hygiene standards at all times.

Learning and Development:

• Observe and learn from senior chefs to develop culinary skills and knowledge.
• Participate in training sessions and workshops to enhance cooking techniques and culinary expertise.
• Seek feedback and apply it to improve performance.

Team Collaboration:

• Work collaboratively with other kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with team members and supervisors regarding tasks and responsibilities.
• Assist in other kitchen duties as needed, including cleaning, dishwashing, and waste disposal.

Qualification and Experience

• High school diploma or equivalent. Formal culinary training or certification from a recognized culinary institution is preferred.
• Previous experience in a kitchen or food service environment is an advantage but not required.

Skills:

• Basic knowledge of cooking techniques and food preparation.
• Ability to follow recipes and instructions accurately.
• Good communication and teamwork skills.
• Strong attention to detail and commitment to quality.
• Ability to work in a fast-paced environment and handle multiple tasks.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy ingredients and equipment.
• Manual dexterity for handling kitchen tools and equipment.
• Ability to work in a hot and busy kitchen environment.

Work Environment:

• Fast-paced kitchen environment.
• Shifts may include early mornings, late nights, weekends, and holidays.
• Exposure to heat from stoves and ovens, as well as potential hazards such as sharp knives and hot surfaces.

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Description 

• The Pastry Chef is responsible for the creation, preparation, and presentation of a variety of desserts and pastries.
• This role involves developing new recipes, overseeing pastry staff, and ensuring the highest standards of quality and creativity in all pastry products.

Key Responsibilities
Pastry Creation and Preparation:

• Develop, create, and present a wide variety of pastries, desserts, and baked goods.
• Design new and innovative pastry recipes to attract and satisfy customers.
• Prepare pastry items according to established recipes and guidelines, ensuring consistency and quality.

Team Supervision:

• Oversee and manage pastry staff, providing guidance, training, and support.
• Assign tasks and monitor the performance of pastry team members.
• Ensure that all staff members adhere to food safety and hygiene standards.

Inventory Management:

• Order and maintain inventory of pastry ingredients and supplies.
• Ensure proper storage and rotation of ingredients to minimize waste.
• Monitor inventory levels and manage costs within budget constraints.

Quality Control:

• Ensure all pastries and desserts meet the highest standards of taste, texture, and presentation.
• Conduct regular taste tests and quality assessments.
• Implement and maintain standard operating procedures for the pastry department.

Menu Development:

• Collaborate with the Head Chef and culinary team to develop dessert menus for various events and seasons.
• Create and update pastry and dessert menus to reflect current trends and customer preferences.
• Provide input on menu pricing and portion sizes.

Customer Interaction:

• Interact with customers to gather feedback and ensure satisfaction with pastry products.
• Customize desserts for special occasions and events based on customer requests.
• Address any customer complaints or concerns regarding pastry items.

Compliance and Safety:

• Ensure compliance with all health and safety regulations in the kitchen.
• Maintain a clean and organized workspace, including proper cleaning and sanitizing of equipment and surfaces.
• Train staff on safe and sanitary food handling practices.

Qualifications

• Education: Diploma or degree in Culinary Arts, Baking, or Pastry Arts from a recognized institution.
• Experience: Minimum of 3-5 years of experience in a professional pastry kitchen, with at least 2 years in a supervisory role.

Skills:

• Expertise in pastry techniques, baking, and dessert presentation.
• Strong creativity and ability to develop innovative pastry recipes.
• Excellent leadership and team management skills.
• Attention to detail and commitment to high-quality standards.
• Effective communication and customer service skills.
• Ability to work efficiently in a fast-paced environment.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy ingredients and equipment.
• Manual dexterity for handling kitchen tools and equipment.
• Ability to work in a hot and busy kitchen environment.

Work Environment:

• Fast-paced kitchen environment.
• Shifts may include early mornings, late nights, weekends, and holidays.
• Exposure to heat from ovens and other baking equipment, as well as potential hazards such as sharp tools and hot surfaces.