Sous Chef Pastry & Bakery

Manage the kitchen s daily operations.

Monitor consumption and maximize the use of resources and equipment.

Create weekly executive set lunches, as well as monthly, promotional, and seasonal menus in cooperation with the Executive Chef.

Monitor the quality of dishes produced in the kitchen.

Ensure the kitchen and utensils are clean and hygienic.

Continuously improve health and safety standards.

Perform duties assigned by the reporting manager.

Coach, motivate, counsel, and evaluate kitchen staff.

Conduct departmental training.

Test and correct any deviations from service procedures promptly through on-the-job training.

Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F&B Trainer.

Promote a work environment where employees feel valued, appreciated, involved, equal, and safe.

Suggest creative ideas to enhance the kitchen s image and offerings.

Interact with department and company team members and management professionally and positively.

Attend department and inter-department meetings and share relevant information.

Encourage good relationships, promote team spirit, and ensure effective two-way multicultural communication.

Adhere to company policies and procedures and comply with the Code of Conduct.

Remain well-mannered and well-groomed in accordance with department and company standards.

Follow health and safety standards and strive for continuous improvement to prevent health and injury hazards.

Participate in the company recycling program and maintain strict discipline to reduce, reuse, and recycle wherever possible.

Perform any other duties as assigned.