Pastry Sous Chef

Responsibilities:

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard
• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications
• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products
• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met
• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times
• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel s specifications
• Update recipe, costing and menu planning for promotions
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Degree or Diploma certification from a reputable Culinary Institute.
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language.