As the Sous Chef Pastry, you will be responsible for performing the following tasks to the highest standards:
• Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods.
• Supervise and ensure that cooks follow standard recipes and methods of preparation.
• Immediately inform the Executive Sous Chef and Executive Chef of bad products.
• Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.
• Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.
• Work closely with the Executive Sous Chef on the development of food control procedures.
• Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.
• Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.
• Liaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action.
• Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.
• Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants.https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/210882
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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