Senior Sous Chef Pastry

Overview

Operational Activities

• Prepare and organize the production of food according to the restaurant’s menu guidelines and high-quality standards.
• Support the Head Chef and Executive Chef in the planning of menus and menu changes.
• Ensure that menu food costs meet agreed upon targets.
• Arrange for the ordering, receiving, and storage of food.
• Ensure that deliveries of supplies are received and accounted for in accordance with operational policies and procedures.
• Organize and implement safe work practices.
• Organize and control the safety and cleanliness of kitchen and food storage areas, implementing regular cleaning and waste disposal.
• Maintain kitchen equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.
• Undertake regular stock takes of kitchen stores.
• Support the Head Chef and Executive Chef in all aspects of the kitchen operation.
• Shall be prepared to take full control of the kitchen operation when the Head Chef (or Assistant Head Chef) is absent from the kitchen.
• Support the front-of-house management in the operational management of the dining room.

Food And Beverage Safety

• Ensure that kitchen operations fully comply with food safety, hygiene, and handling practices and that all kitchen staff members strictly adhere to HACCP guidelines.
• Train kitchen staff to fully understand and practice all HACCP requirements.
• Work with the Hygiene & Compliance Officer to constantly improve HACCP standards and immediately fix any identified shortfalls.

Staff Management

• Supervise members of the Kitchen Team according to staffing guidelines.
• Contribute to and help to maintain a harmonious working environment within the kitchen.
• Organize staff duty rosters, including the planning of staff vacations and the maintaining of vacation and sick leave records, coordinating with the Chef-in-Charge as required.
• Deliver training of kitchen staff as per needs of individuals and team, coordinating with the Head Chef and/or Executive Chef as required.
• Ensure that there is clear communication between kitchen staff and between kitchen and floor staff.

Qualifications

• High school diploma or a relevant degree
• A minimum of 5-7 years’ relevant experience in a similar role
• Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle)

Key Attributes

• Knowledge of cooking techniques, team management, health and safety, and cost control