Sous Chef Pastry
Posted on :
20-12-2024
Employer Active
1 Vacancy
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Job Description
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure food stuffs are of a good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high quality food through all hotel food outlets
- Manage customer relations when necessary, in the absence of the Head Chef
- Ensure resources support the business needs through the effective management of working rotations
- Support brand standards through the training and assessment of the Team
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene and hazard issues
- Be environmentally aware
Employment Type
Full-time
Key Skills
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