Junior Sous Chef Pastry

JOB SUMMARY

Assist the Pastry Chef in maintaining a smooth functioning Pastry Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high-quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasized.

DUTIES AND RESPONSIBILITIES

Essential Functions

1. Train and develop all hourly employees to their fullest potential for future manpower needs.
2. Assist in maintaining budgeted food cost and labour cost.
3. Monitor and help control energy consumption and develop an active energy conservation program
4. Develop a workable accident prevention program to make all associates aware of safety.
5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.
6. Promote inter-departmental cooperation and teamwork with all departments.

Job Description

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sue all daily functions, seminar coffee break in time (half an hour before the function time)
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in Breakfast, Hi-tea, Lunch and Dinner.
6. Room Service room amenity.
7. Check on all a la carte stock, available, fresh, date and labeled.
8. Work closely with Pastry Chef on the 39 points check list.
9. Check on goods send in by outside supplier, make sure goods is acceptable (Quality Control).
10. Contribute new ideas or try out new recipe on cakes, desserts and show pieces together with Pastry Chef.
11. Prepare payroll and progress reports.
12. Help in kitchen and equipment maintenance.
13. Conduct 15 minutes training.
14. Take part in taste panels on a daily basis.
15. Supervise all pastry production in Crossroads Buffet, Crossroads Café, Lobby Lounge, Banquet and Pastry Shop.
16. Participate in developing A-La-Carte Menu, Buffet menu and 15 minutes training program.
17. Ensure 39 points checklist is being followed.
18. Understand job descriptions list is being followed.
19. https://careers.marriott.com/junior-sous-chef-pastry-kitchen/job/BA183023C5A197F0EC73FB9F541273B9