Sous Chef | Pastry

Roles and Responsibilities
• Assist the Executive Head Chef in planning of food budgets and forecasts pertaining to the Bakery & Pastry Kitchen.
• Schedule and coordinate the work of chefs to ensure that food preparation is on time and within budget.
• Interview, train, supervise, coach, council and discipline all employees in the department in conjunction with HR and Executive Head Chef.
• Produce all pastry goods from scratch as required by the menu.
• Design and develop detailed food specifications.
• Uphold departmental standards of quality and timing for delivery.
• Train chefs and assistants in relevant aspects of pastry.
• Assist Executive Head Chef in developing standard recipes and techniques for goods preparation and presentation. Help assure consistency, high quality and manage food cost down to component level.
• Assist in the ordering of food ingredients in line with product specification.
• Participate in all stock inventories.
• Manage and maintain standard work practices and standard operating practices for all equipment.
• Ensure all kitchen equipment is correctly used, cleaned, and maintained.
• Attends management meetings on behalf of the team.
• Liaise with Executive Head Chef on customer satisfaction to enable continuous improvement.
• Manage relationship with ingredient suppliers.
• Interact in a positive manner with employees and managers in other departments ensuring good inter departmental communication is maintained at all times.
• Manage all HACCP requirements in line with company procedures.
• Adhere to government regulations as well as our standards and company policies and procedures.
• Ensure no unauthorized employees/persons enter the food preparation area.
• Ensure a safe workplace by identifying hazards and taking corrective action.

Desired Candidate Profile
• 6-8 years Pastry & Bakery experience required

A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• BHM / Culinary education preferred

Perks and Benefits