Pastry Sous Chef
Job Description
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Job Summary
Function as the Production Manager for the Pastry Kitchen. Ensure all products are in accordance with the Brand Standards and the Hotel required standard performance. Ensure that food costs are kept in line and business plan objectives are achieved. Prepare, supervise and cook on pastry section. Review Production sheet to understand variety of baked goods to be produced daily. Check and regulate food items for use in record accuracy and quality control. Maintain kitchen logs for food safety program compliance. Keep Executive Chef informed of excess food items for planning of daily specials. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Works with the Food and Beverage management team and associates to continually improve guest satisfaction while maintaining the operating budget.
Skills and Qualifications
- Excellent pastry skills; possesses the ability to perform all functions in the pastry and bakery operation. Good presentation and platform skills.
- Good training/facilitator skills. Knowledge of purchasing, inventory controls, supplies and equipment.
- Knowledge of overall hotel operations as they affect kitchen and related areas. - Culinary education, major in pastry preferred.
Experience
At least five years of related work experience. Supervisory experience is required.
About Us
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