Sous Chef Pastry at Kempinski Hotels

Description

• Assist in the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.

Key Responsibilities

• Adhere to Hotel standards of food quality, preparation, recipes and presentation
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained by all Pastry kitchen staff.
• Ensure good interdepartmental and departmental working relationships are maintained.
• Ensure daily operations run smoothly by checking that work has been carried out correctly, the daily function sheet and mise en place lists, and setting priorities in accordance to last minute changes.
• Establish – in conjunction with the Executive Pastry Chef - job methods and on a regular basis supervise and correct if necessary cooking standards to maintain a high quality of food and service quality.

Job Requirements

• Experience in a kitchen role, preferably pastry kitchen
• English – excellent oral and written skills
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions