The Sous Chef is responsible for managing daily kitchen operations in the Pastry and Bakery section, ensuring the highest standards of hygiene and HACCP compliance. This role oversees production, provides training to team members, maintains inventory, and supports the Main Hotel Kitchen during banquet functions as directed by the Executive Pastry Chef.
- Plan and implement promotional activities in coordination with the Executive Chef, subject to review and approval
- Lead the production of all cakes, including special cake orders, in a fast-paced environment
- Oversee timely and accurate delivery of cakes according to guest requirements
- Develop and implement pastry and bakery menus
- Maintain established quality and operational standards always
- Ensure completeness and timely submission of outlet reports, schedules, standard recipes, menus, food presentation photographs, and correspondence to the Executive Pastry Chef and Executive Chef
- Supervise staff performance and organize training activities when needed
- Review and approve daily staff schedules and planned leaves
- Coordinate with the Stewarding Manager to ensure cleanliness of all kitchen areas, including equipment, machinery, floors, and refrigerators
Qualification
- Graduate of a Hospitality or Culinary program, or completion of a recognized Culinary Apprenticeship
- Minimum of 7 years experience in Pastry, with at least 4 years in a Sous Chef or higher role
- Strong knowledge of sanitation and food safety requirements
- Proficient in various cooking styles and recipe development
- Good command of English, both written and spoke
- Highly organized and able to work effectively in a high-pressure environment
- Willing to work flexible schedules, including weekends and holidays
- Detail-oriented and goal-drive
