Junior Sous Chef - Pastry

Situated in Barsha Heights, TRYP by Wyndham Dubai is a vibrant urban retreat, with 650 rooms ranging from studios to premium suites. The hotel features a variety of amenities, including a gym, spa, co-working spaces, and multiple dining options, catering to both business and leisure travellers. Guests can also enjoy exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, offering both dining and beachside relaxation, blending city convenience with a tranquil retreat. The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Finish Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com - Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine. - Prepares and develops menus, recipe costing, training of dishes. - Assists with training and developing. - Communicate with restaurant manager for smooth running of front and back of the house. - Responsible for maintaining a strong guest relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees. - Monitor kitchen preventive equipment list. Manage culinary equipment list. - Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan. - Inspect and oversees the cleanliness and maintenance of all function space, public areas, and service areas. - Responsible for monthly schedule and payroll for the outlet. - Responsible for stock rotation, direct purchase and control of expiry food product on the shelving. - Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards. - Estimates and communicates daily production needs. Apply line check and MEP monitoring. - Responds appropriately to guest needs during hours of operation. - Ensure that internal communication are communicated with on a daily basis. - Assess quality control of food production. - Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. - To project a pleasant and positive professional image to all contacts at all the times. - Ability completes food inventory and ordering through system. - Lead and support the junior members of the team through training. - Implementation and monitoring of training matrix. - Overseas all talent PRP. - Seek own solutions to the minor obstacles that occur from time to time. - Daily data collection and reporting of issues as they arise. - Review the daily production sheets with Executive Chef when the first is not present. - Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. - Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses. - Operate all kitchen equipment and conduct them with safety in mind at all the times. - Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department. - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. - Adhere to all environment policies and programs as required. - Make sure to log all information in the kitchen log book. - Work as team. Assist other outlet when need help. - Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement. - 2+ years experience as Chef De Partie in Pastry. - Demonstrate initiative at all times. - Ideally PIC Level trained. - Strong desire to improve on skills and knowledge. - Ability to produce own work in accordance with a deadline. - Good leadership, training, motivation and communication skills. - Ability to pay attention to details adherence to specific ingredients and measurement needed for various menus. - Committed to delivering a high level of customer service.

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