PATISSIER CHEF

Discover a limitless path at Meliá, where opportunities for growth and development are endless. Immerse yourself in a journey that will take you to work in several countries and become part of our extensive global family.

Discover some of the benefits we offer:

• My MeliáRewards:  Participate in our exclusive loyalty program, enjoying unique benefits and advantages. 

• My MeliáBenefits:  Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.

JOB DESCRIPTION

Job Mission:  To produce with quality and creativity the bakery, cakes and desserts that are served in the different consumption centers of the Hotel, through the close supervision of the process of receiving and preserving products, preparation and production of the same.  

What will you have to do?

OPERATIONS

• Ensure that there is sufficient staff, together with the Commissary Chef, to meet the necessary workload within the limits authorized by the staff roster corresponding to the existing occupation and based on the forecast of covers for the respective period. 

• Ensure that staff carry out preparations according to the procedures and presentation established in the quality standards, recipes and photographs, supervising portion control, correct use of products and work equipment.  

• Ensure that all services to the consumption center are carried out in a timely manner and that the requested specifications regarding side dishes, cooking times, etc. are met.  

• Prepare requisitions to the warehouse, according to the schedule of guests at home, duly authorized by your immediate supervisor.  

• Establish standard recipes for pastries, desserts, breads (sweet/savory), pasta, and specialty items. Take photos of the preparations and display them in a visible location for your staff’s reference. Continuously create new specialties and decorations according to the season.  

• Ensure compliance with safety, cleanliness and hygiene standards in all aspects of the operation and that the highest standards of hygiene, cleanliness and order are maintained in the chambers, refrigerators, etc., as well as in all areas under your responsibility.  

• Submit requisitions for supplies and products based on occupancy levels or forecasted turnout. Ensure that products received at the hotel meet standards for quality, quantity, performance, storage, rotation, and distribution, reporting any anomalies or deviations to your immediate supervisor.  

• Properly coordinate the service of complimentary items and amenities to the rooms, establishing the specifications and delivery time.  

• Ensure that safety and hygiene standards are understood and correctly applied in the performance of tasks, minimizing risks and the number of accidents resulting from unsafe practices. 

• Food Hygiene Certification Programs (Example: Cristal, Distintivo H) that are understood and applied in the operation.

https://careers.melia.com/job/Menorca-PATISSIER-CHEF-VILLA-LE-BLANC%2C-A-GRAN-MELI%C3%81-5/1409397833/