Sr. Sous Chef / Commi I-II-III – Bakery, Cookies, Pastry & Cake

Manage target vs production and maintain quality standards in bakery, pastry, cookies, and cake production.

Monitor production process quality, wastage control, and fresh kitchen production management.

Create and develop recipes; assist Head Chef in menu planning and product preparation.

Conduct process audits and maintain production and wastage reports.

Oversee manpower utilization and coordinate team activities.

Ensure adherence to SOPs, quality checks, and kitchen safety protocols.

Prepare special meals or substitute items as required.

Regulate temperature of ovens, broilers, grills, and roasters.

Pull food from freezer storage and maintain proper portioning, arrangement, and garnish.

Maintain food logs and monitor quality and quantity of food prepared.

Communicate with Chef and Food & Beverage staff regarding menu specials and stock.

Assist in hiring, training, scheduling, evaluating, and motivating kitchen staff.