Resort Pastry Sous Chef

Job Description:

• Create and maintain good staff and guest relations and a high standard of service in the department      
• Ensure guests are acknowledge and served promptly and courteously.
• To deal efficiently with complaints
• To analyses complaints and take action to avoid repetition
• Fully utilize all human resources available
• Ensure that the production and food standards are adhered to at all times.
• Create and maintain an efficient and productive, happy and stable team
• To induct, train and develop all staff through planned systematic training
• To recommend staff for disciplinary action as required
• To assist in carrying out effective appraisal interviews as required.
• Maintain a tight control on departmental costs by controlling systems relating to the book and physical stock and the general security of the department.
• Maintain overall supervision of and carry out effective paperwork
• Organize stocktaking as required.
• Maintain management information records as required.
• Maintain control systems to monitor food movement.
• To accurately forecast production for menus on relevant shift
• To ensure quality control is exercised on all items produced.
• Minimize safety hazards and make staff aware of their responsibilities.
• To ensure that staff maintain a high level of personal hygiene, dress and appearance
• Maintain display presentation and culinary standards.
• To maintain cleaning schedules
• To maintain preventative maintenance programme and ensure equipment is properly maintained.
• To be totally familiar with all the equipment used in the section
• In liaison with the Resort Pastry Chef to produce balanced quality menus on a daily basis.
• To create and develop new recipes
• In liaison with Pastry Chef / Executive Chef to ensure all necessary items are requisitioned and stored
• To ensure Pastry Chef / Executive Chef receives daily menus by the prescribed time.

Profile Required:

Education 

High school or equivalent education required. Bachelor’s degree preferred.

Experience

Must have at least 9- 10 years’ experience in the luxury hospitality industry. More experience preferred.

Key Competencies

Communication skills

Organisational skills

Information system knowledge

Guest focus

Problem solving skills

Build Personal Effectiveness

Appearance: Confident, well-groomed and dressed in a business smart manner.

Personality: Warm, welcoming, smiling and pleasant.

Act with integrity.

Excellence in communication skills: verbally and listening.

Exhibit self-confidence

Make sound decisions

Talented chef

Take initiative

Create Team Focus

Build relationships

Facilitate open communication

Foster teamwork

Able to delegate

Promote team diversity

Customer service orientation

Create High Performance Culture

Able to multi-task and to set clear priorities

Effective organisational development

Take ownership

Results oriented

Lead Change and Innovate

Build support for change

Drive continuous improvement

Share best practices

Other skills

(Language, Computers)

Able to read and write excellent English and preferably another language

Basic computer skills