Jnr Sous Chef - Pastry at Accor

Key Areas of Responsibility

Pastry Kitchen Operations

• Assign in detail, specific duties to all employees under your supervision and instruct them in their work, in order to manage the daily Pastry operation, quality control and food hygiene.
• Ensuring creative menu planning, all recipes and product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control and waste minimization.
• Ensure that pastry stock levels within the department are of sufficient quantity and quality in relevance to the hotel occupancy and forecasts.
• Collaborate with the Culinary team and Head of Pastry and respective and teams, to create a yearly marketing plan for the outlet.
• Check the taste, temperature and visual appeal of pastry items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
• Ensure that all safety, health, security and loss control policies and procedures and government legislation are adhered to
• Practice strict control of food portioning and  wastage, ensuring gross food profitability

Guest and Service Delivery

• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest priorities and  reports to seniors for further resolve
• Provides guidance to junior kitchen staff members, including within pastry and bakery sections

Leading others

• Work closely with leaders to understand all financial budgets and goals and deliverables
• Manage and provide leadership to all subordinate such as Chef De Partie -Pastry, Commis-Pastry as well as stewarding and ensure adherence to all company and hotel policies and procedures at all times.
• Project a positive and motivated attitude amongst all colleagues and conduct regular team meetings where active attendance is key.
• Ensure positive and constructive feedback on work performance is given to encourage a positive and eager environment.
• Set example to others on personal hygiene and cleanliness on and off duty.
• Perform other reasonable duties as assigned

Qualifications

• College Diploma or Degree  in Culinary Arts - Pastry preferred
• Experience in Luxury hotel offering leadership in Pastry
• Minimum of four (4)years relevant experience in similar position, preferably in similar operations style and luxury property
• Strong working knowledge with computer, MS office, Opera, MC
• Good reading, writing and oral proficiency in English language
• Passionate, energetic and self-motivated individual who can deliver exceptional performance.
• Excellent culinary and organizational skills.
• A team player with communication and interpersonal skills.
• Ensure consistency and people training, including development and continuous assessment