Responsibilities

As the Sous Chef Pastry, you will be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.

• Control standards of food production and presentation throughout the hotel.

• Examine goods and quality of received goods.

• Supervise and ensure that cooks follow standard recipes and methods of preparation.

• Immediately inform the Executive Sous Chef and Executive Chef of bad products.

• Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.

• Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.

• Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.

• Work closely with the Executive Sous Chef on the development of food control procedures.

• Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.

• Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.

• Liaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action.

• Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.

• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.

• Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants.

• Maintain all HACCP aspects within the hotel operation.

• Train all staff on the correct usage of all equipment, tools and machines

• Focus on constantly improving the 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 at off-site events when tasked.

• Complete tasks and jobs outside the kitchen areas when requested.

• Assist in inventory taking.

• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

• Work on new dishes for food tastings and photo taking.

• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Learn and adapt to changes.

• Be receptive to constructive feedback.

• 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.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.

• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.

• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.

• Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.

• Prepare the necessary work orders for the Engineering department.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

• Select team members who display qualities and attributes that reflect the department standards.

• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.

• Attend communication meetings and ensure all assigned team members receive this communication.

• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.

• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

• Carry out any other reasonable duties and responsibilities as assigned.

Qualifications

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.

• 3-5 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.

• Good command in English both verbal and written to meet business needs.

• Up to date with sanitation classes.

• Possess a valid health certificate.

• Knowledgeable in HACCP.

• Work experience in similar capacity with international chain hotels.

• Technical education in hospitality or culinary school preferred.