Pastry Sous Chef

JOB OVERVIEW:

As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end.

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
7. Review the daily activities; check the following:

1. Housecount
2. forecasted covers for each outlet
3. catering activity
4. purchases
5. meetings
6. appointments
7. VIPs/special guests

1. Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel.
2. Establish the day’s priorities and assign production and prep task to staff to execute.
3. Execute all tasks in pastry kitchen.
4. Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
5. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
6. Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
7. Communicate additions or changes to the assignments as they arise throughout the shift.
8. Review the purchase order list.
9. Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
10. Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
11. Ensure that staff reports to work as scheduled; document any late or absent employees.
12. Coordinate breaks for staff.
13. Inspect grooming and attire of staff; rectify any deficiencies.
14. Check and ensure that all opening duties are completed to standard.
15. https://careers.accor.com/global/en/job/pastry-sous-chef-temporary-in-fairmont-san-jose-long-beach-united-states-jid-92362