Pastry Sous Chef

OBJECTIVE

An individual contributory role at an expert level responsible for overseeing and executing the fast pace kitchen work demands; ensuring smooth running of the kitchen including food preparation, cooking and  presentation of all foods with high quality; Team management and ensuring food, health & safety is strictly implemented; and to deputize the Head Chef in his absence.

KEY RESPONSIBILITIES

• Assists the Head Chef with menu planning and regularly ensure proper inventory and managing of supplies.
• Ensures the pastry kitchen is meeting food/ hygiene safety standards, and that staff are adhering to sanitation rules.
• Prepares pastry products considering all preparation/ baking production styles
• Responsible for planning and directing food preparation in a kitchen.
• Runs the kitchen in the absence of the Head Chef
• Ensuring the team has high culinary standards
• Managing food purchasing and storage
• Assists Exec Pastry Chef to create new recipes and write menus
• Prepares a report on food requisitions with the Head Chef’s approval
• Inspects storage room temperature and parameters
• Monitors sufficient stock levels of raw materials, portion control, implements measures to minimize wastage
• Updates recipe files on every kitchen unit
• Ensures that restaurant policies and procedures are properly followed.
• Trains, guides, and evaluates the performances of his kitchen staffs
• Interaction with employees and keep track of the improvements.
• Responsible for staff scheduling for each week based on operational requirements
• Effectively disciplines underperforming staff members in cooperation with HR, as well as motivate the staff members to go above and beyond the expectations of their roles.
• Responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict.
• Assists employees/staff to handle operational issues.
• Provides direct provisions which includes objective setting, performance management motivation as well as training and coaching.

• At least 1 years working experience of managing a team of more than 5 employees
• In depth knowledge of HACCP requirements and preferably with an advance HACCP certification
• Fluent in Spoken and written English
• Excellent presentation skills
• Intermediate MS Office skills
• Excellent culinary skills and people management skills
• Food development, Costing and Inventory management understanding