Sous Chef - Pastry (Pre-Opening) - Conrad Kuala Lumpur

A Sous Chef - Pastry, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
High School graduate or above.
5 years as cook in a Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
Possess a valid health certificate.
Have a variety of pastry, chocolate and bread making techniques.
A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
Able to work with and consume all products and ingredients.
Able to convert recipes and follow them through.
Proficient in Microsoft Word and Excel.
Able to set priorities and complete tasks in a timely manner.
Work well in stress situations, remain calm under pressure and able to solve problems.
Excellent leadership skills.
Knowledgeable in HACCP.
Technical education in hospitality or culinary school preferred.
Good command in English, both verbal and written to meet business needs, preferred.
Work experience in similar capacity with international chain hotels preferred.
As the Sous Chef - Pastry, you will be responsible for performing the following tasks to the highest standards:
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use appropriately all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Work on offsite events when requested.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested, in a timely fashion.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to guests’ requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

Work arrangement
No