Pastry Sous Chef

Tiempo Completo

Pastry Sous Chef

Overview:

The Pastry Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.

• Inspiring a positive working environment.

• Participation and execution of all pastry production and pastry service execution.

• Assist Pastry Chef with department schedules, adhering to established budgetary guidelines.

• Assist purchaser with the ordering, receiving and storage of all pastry products.

• Executing all special projects as given by Pastry Chef or Executive Chef.

• Participation in planning new pastry menus.

• Assist Pastry Chef with recipe writing and costing.

• Assist with daily pastry prep lists.

• Following established procedures, guidelines and recipes as laid out by kitchen leadership.

• Participating in a total sanitation program.

• Following procedures as outlined in the employeehandbook,includingproper uniform,grooming, attendance, and behavior.

• Perform other duties as requested.

Qualifications:

• Experience in high quality hotel or freestanding restaurantdesirable.

• Excellent communicationskillsboth written and verbal

• Ability to solve problems in high stress situations.

• Excellent food technique and cultural knowledge.

• Advanced butchery knowledge.

• Ability to plan and execute projects andquantifiesresults.

• Ability to delegate works with proper instructions and follows up.

• Mustbe able to work standing on your feet for at least 8 hours per day.

• Must be able to lift and carry at least 30 pounds.

• Must have color vision and depth perception for food preparation and food presentation.

• It is necessary to have ability to communicate within kitchen.