Pastry Sous Chef Tourrier

Scope Of Position

The role off Pastry Sous Chef Tourrier will be responsible for day to day running and supervision, preparation, and service of food within the pastry department, the Pastry Sous Chef Tourrier role will have an emphasis on bakery and dough production.

Taking a leading role in managing and demonstrating food hygiene, health and safety and responsibility in the department.

Ensuring stock is correctly ordered, stored and labelled in accordance with Raffles standard operating procedures. You will be responsible for developing and following recipes to ensure consistency in our product.

Responsibilities

Operation

• Responsible for day to day running and supervision, preparation, and service of food from the pastry and bakery areas.
• Ensuring the highest standards are always maintained to the standards required by the hotel.
• Lead, manage and take responsibility for your section and department.
• Oversee and take responsibility for stock ordering, rotation and correct storage.
• Follow correct operating procedures when using equipment such as mixers, ovens and utensils.
• Oversee the production and service of baked goods, dough production and pastry items for all hotel outlets and orders.
• To ensure that strict hygiene controls are kept in all Kitchen areas.
• To take a led in training, mentoring and developing junior members of the hotel staff, setting an exemplary example whilst demonstrating leadership skills.
• To undertake any specific function of any Raffles kitchens/ kitchen management as delegated by the Executive Pastry Chef and Executive Pastry Sous Chef.
• Understands that the pastry department work as one team to support and be directly responsible for the quality, production and service for pastry/dessert/bakery in all outlets within the hotel including but not limited to the restaurants, events, private dining and canteen.https://careers.accor.com/global/en/job/pastry-sous-chef-tourrier-in-raffles-london-at-the-owo-london-united-kingdom-jid-88358