Pastry Sous Chef

JOB PURPOSE

The Pastry Sous Chef is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Divan standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet/hotel.

WHAT YOU WILL DO

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

• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Supervises the Culinary team in delivering an excellent dining experience.
• Works closely with the Pastry Chef in ensuring smooth operations of the assigned culinary sections in producing fresh and top quality products.
• Ensures and maintains proper stocks, maintains cleanliness and order at the workplace at all times.
• Manages and monitors the food cost in his/her area and liaise with departments on matters relevant to hotel operations.
• Consistently abides the Divan food safety practices.
• Training the team members and being responsible of their grooming standards

YOU SHOULD HAVE

• Must have at least 2 years as a Pastry Sous Chef or Minimum 5 Years Experience as a Senior Chef De Partie - Pastry
• Ability to speak, read, write advanced level of English
• Good organizational, planning and communication skills
• Excellent in PC Skills (MS Office/MC etc)
• Hands on approach while being true culinary specialist