JUNIOR CHEF DE CUISINE

Main Responsibilities
• Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop and Gelato) as appropriate and be able to priorities the required level of engagement in all areas depending on business volumes and other related parameters
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency
• Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands
• Work closely with Cake Shop & Gelato Manager in the presentation of the pastries and the packaging of related items in their respective outlets
• Assisting the Executive Pastry Chef to review menus in regard to popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef
• Ensure plating guides and standard setup guides are up to date and distributed appropriately
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image
• Ensure that all pastry items are prepared in the most authentic way as standards set by the Executive Pastry Chef
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly
• Supervise the maintenance and cleanliness of the Kitchens and stewarding area at all times and support to carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues