Job Summary
Prepare and execute pastries, breads, baked goods, desserts. Measure and
mix ingredients, such as flour, flavoring, and fruit, to form concoctions.
Decorate products with icing designs. Inspect pastry shop, baking equipment, and
cleanliness.
Support the mission and vision of the American University of
Beirut Medical Center (AUBMC) and that of the Food Services
Department.
Essential Functions / Task Groups
Technical/Functional:
- Prepare pastries, baked foods and fresh desserts for patients and
cafeteria.
- Assist the chefs with food preparation and cooking of pastry dishes.
- Oversee pastry preparation and menu.
- Mix, knead, and shape dough or batter to make pies, cakes, cookies, and
other pastries.
- Portion pastries, desserts.
- Suggest and execute new pastry items for better menu variety.
- Distribute supplies and equipment as necessary.
- Report any equipment on the section which needs repair or maintenance.
- Ensure that pastry stations are well stocked before and during meals.
- Assist with the enforcement of health standards.
- Ensure freshness and suitability of products used by section and
appropriate storage.
- Train junior kitchen staff in issues related to pastry preparation.
- Perform other related duties.
Critical Competencies
English Comprehension, Client Focus, Achievement Orientation,
Organizational Awareness, Initiative, Communication Skills, Safety and Health
Management, Developing Others, Resource Management, Technical Expertise, Team
Skills, Planning and Organizing, Information and Records Administration, Quality
Management.
Knowledge / Know-How
Knowledge:
Knowledge of international pastry dishes.
Knowledge of the different kitchen equipment techniques.
Education:
Minimum Education: Secondary
Education
Preferred Education: Technical Baccalaureat (BT) in Hotel and
Catering
Emphasis: Food preparation
Experience:
Minimum Experience: 5 years of experience as a Cook in pastry preparation.
Languages:
Minimum Language: Arabic or Basic
English.
Impact of Actions / Decisions
Slow and defective work impacts the deadline of the service.
Job Structure
Skilled labor activities that will enable duties to be performed
effectively and efficiently.
Managerial / Supervisory Responsibility
Reporting Channel:
1st Level: Executive Chef
2nd Level: Food
Services Manager
Supervisory Channel:
None
Job Characteristics
Physical Effort: |
Moderate Physical Effort |
Work Schedule: |
Shift Basis and/or On-Call |
Working Conditions: |
Slightly confined
workspaces |