Pastry Sous Chef

Operations
Develops and tests new recipes and presentation of desserts and pastries.
Ensures that the pastry shop and baking equipment are always kept in high state of cleanliness and running order and that all food hygiene regulations are strictly observed at all times.
Ensures that pastry workers always well groomed, motivated and well disciplined.
Promotes health and safety in the work place and ensures strict compliance to all regulations in force.
Supervises and coordinates activities of Pastry Cooks in any outlets engaged in preparation of desserts, pastries, confections, and ice cream.
Plans production for pastry department, according to menu or special requirements.
Supplies recipes for, and suggests methods and procedures to pastry workers.
Creates and executes appropriate decors and ornaments for buffet and other food displays.
Requisitions supplies and equipment.
Follows correct stock procedures and orders food or other requirements in accordance with the food cost control procedures.
Maintenance of Equipment
With the Maintenance Manager of the hotel, set-up and monitor a proper preventive maintenance program in order to ensure that the equipment of the Pastry section and their dependencies are always meticulously maintained and in excellent running order at all times.
Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
Ensure that in the context of the operations, all standards of management for the environment and its related legislation are strictly observed.
Ensure all equipment is cleaned, well-maintained and in proper functional order.
Reporting
Regularly participate in Management and Coordination Meetings organized by the Executive Chef or his representative as required.
Report on the administration and operation of the Pastry section on a regular basis as per established policies.
Qualification:
Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
Food handler certificate is mandatory.
Experience:
A minimum of 3 years of experience in hotel industry on a similar position.
Proven experience working in a top luxury resorts is a plus.
Technical skills:
Creativity.
Good knowledge of pastry arts and ingredients
Confident culinary techniques and skills
Leadership and training Skills.
Strong organizational and time management skills
Hand-Eye Coordination.
Sense of Taste and Smell.
Time Management Skills.
Self-motivated and proactive.
Ability to work in a high pressure fast paced environment.
Great communication skills.

Employment type
Full-time

Work arrangement
No