Bếp phó Bếp Bánh - Sous Chef Pastry

• Be aware of all financial budgets and goals.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Ensure that all recipes are accurately cost margin and reviewed regularly to meet targeted standards.

• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Maintain order and discipline in the kitchen during working hours and ensure that staffs are always in clean tidy uniforms and are always presentable to be in guest view.

• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

• Be knowledgeable and updated the market needs and desires for each outlet, work with and recommend to executive chef for menu development/improvement reflecting those needs and ensure that the menus are implemented.

• Initiatively prepare relevant maintenance reports and work orders supported by the respective follow up of those items.

• Resolve customer problems and concerns personally.

• Ensure that all kitchen areas, food preparation equipment is being used safety and correctly and that it is cleaned, organized and maintained at safety and hygiene standard which is also compliance with local legislations.

• Assist Executive Chef in recruiting; training and improving Kitchen team’s performance.

• Manage the kitchen team in the executive chef's absence.

• Maintain a positive and professional approach with coworkers and customers.

• Other tasks assigned by manager.