SOUS CHEF

Job Description • Manages all day-to-day operations of the pastry and bakery section of the kitchen. • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes. • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. • Able to develop, designs, or creates new ideas and items for Pastry Kitchen. • Ensure excellent quality throughout the dessert offerings. • Follows proper handling and right temperature of all food products. • Coordinates activities of cooks and workers engaged in food preparation. Qualifications • Hotel Management Graduate or Culinary Degree with minimum 3 years certification. • An individual must be able to perform each essential duty and responsibility satisfactorily. • Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities