Pastry Chef

Role Overview

Pastry Chef at wasl (Viya Hospitality & Leisure), UAE. Reports to the Executive Chef within the F&B Kitchen department.

Company Overview

Viya is the UAE's leading golf and hospitality management group, operating a portfolio of championship golf courses, award-winning restaurants, premium leisure and recreation facilities, innovative entertainment concepts, and digital platforms. The group operates Emirates Golf Club, Dubai Creek Golf & Yacht Club, Jumeirah Golf Estates, Yas Links Abu Dhabi, Saadiyat Beach Golf Club, Yas Acres Golf & Country Club, Topgolf Dubai, Tiger Strikes, and recreation brands including Viya Fit and Viya Padel. As part of wasl Hospitality & Leisure, Viya is recognised as a guardian of golfing heritage and a leader in modern hospitality, underpinned by the Viya App loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio. Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities.

Role Purpose

Plan and direct food preparation and cooking activities for pastry production. Estimate food requirements and costs, plan menus, ensure quality of food and portion control, consult with clients, and create new recipes. Deliver the class mission and provide outstanding customer service while working with the team.

Key Responsibilities

Function Planning & Coordination

• Check with Chef de Cuisine regarding all functions and special requirements, outlet preparation lists, and cooking activities.
• Review weekly function board and monthly function forecast.

Ordering & Procurement

• Order all consumable products 96 hours in advance.
• Check function list net weight requirements up to 96 hours in advance.
• Consult with chef regarding any unusual requirements for basic products, including imported products.
• Evaluate market lists before ordering.
• Order from market list and cross-check with chef.

Production & Preparation

• Produce all end products 12 hours in advance.
• Inspect deliveries for correct temperatures, quality, and correct count (weight).
• Repack in correct containers and separate for storage.
• Ensure correct and strict storage procedures.
• Perform restaurant baking duties timely and to specifications set forth by the Head of Department and Deputy Chef.
• Produce brand product to list requirements.
• Ensure correct net weight count.
• Ensure correct packaging.
• Ensure correct production date and end date are tagged.
• Apply strict rotation basis.

Quality & Specifications

• Use wastage as per recipe.
• Trim double spec items (e.g., burgers).
• Ensure that all wastage except fat is reused for basic kitchen needs.
• Ensure thorough hygiene procedures throughout production.
• Aware of Dubai Golf Mission, Vision and Values.
• Responsible to apply the 4 Service Steps throughout serving internal and external customers.
• Maintain thorough understanding of quality control points in the entire food production cycle.

Food Safety & Hygiene

• Use sanitizer before production, during, and after.
• Use correct knives and board for each product (e.g., fish, meat).
• Ensure room temperature prep time is kept to a minimum.
• Ensure proper products are reduced to holding temperatures as soon as possible.
• Wash hands thoroughly with hot, soapy water before and after handling foods, especially any raw meat, poultry, or seafood.
• Keep towels, cloths, and sponges clean and replace sponges frequently.
• Do not reuse cloths to clean up meat or poultry juices without washing first.
• Make sure perishables are placed in the refrigerator or freezer immediately upon arrival.
• Store fresh meat, poultry, and seafood in the coldest part of the refrigerator.
• Freeze these perishables if they are not going to be used in a day or two.
• After cooking, transfer food to shallow containers.
• Left overs should be refrigerated or frozen immediately.
• Do not leave perishable food out of the refrigerator for more than two hours.
• Keep hot foods hot (140°F or above) and cold foods cold (40°F or below).
• Never thaw frozen meat, poultry, or seafood on a kitchen counter.
• Thaw these foods in the refrigerator or use the defrost setting of a microwave.
• Choose ground meat packages that are cold and tightly wrapped.
• Place ground meat and ground poultry in the refrigerator or freezer immediately.
• Defrost frozen ground meats in the refrigerator, never at room temperature.
• Set refrigerator at 40°F or colder and freezer at 0°F or colder.
• Keep uncooked ground meat and ground poultry in the refrigerator, cook or freeze within 1 to 2 days.
• Use or freeze cooked meat and poultry stored in the refrigerator within 3 to 4 days.
• Ensure correct raw spec delivered.
• Monitor waste in production by identifying causes including inaccurate or incomplete production orders, skill or knowledge level of back of house personnel, lack of proper proportioning, overproduction, overcooking/undercooking, improper food handling pre and post production, lack of security over held product, improper use of cooking equipment, and lack of proper cooking utensils.

Equipment & Maintenance

• Check all equipment for defect.
• Ensure all equipment is ready for production the following day.
• Ensure that all safety switches are in safe order.

Waste Reduction

• Enforce accurate, complete, and simple food production orders.
• Conduct pre-production meetings.
• Enforce batch cookery program.
• Ensure product responsibility at each step of production and service.

Information Security

• Read, understand, and comply with all applicable Information Security Policies and Procedures of wasl.
• Cooperate, coordinate, and share information with Internal/External Audit teams as appropriate and applicable.
• Attend Information Security Awareness sessions conducted by the wasl IT Department.
• Immediately report all Information Security breaches, events, weaknesses, and incidents (actual or suspected) to the IT Service Desk.

Ancillary Duties

• Participate in various extra activities contributing towards individual and organizational growth in line with the Club's strive for continuous improvement.
• Represent the department or group in various committees, such as the Staff Committee, Green Theme (environmental), Food Committee, or Sport Committee.
• Participate in projects.
• Be trained as a Fire Marshall or First Aider.

Qualifications & Experience

• Hotel school graduate or equivalent.
• Experience in a similar position in a 5 star establishment.
• Experience in International cuisine and other fine dining gastronomy.
• Fluency in written and spoken English.
• Knowledge of hygiene and safety standards and proper use of equipment.

Skills & Competencies

• Leadership skills.
• Positive and welcoming attitude.
• Outstanding customer service orientation.
• Willingness to go the extra mile to provide unparalleled service.