Pastry Sous Chef

 Guarantees a high standard of culinary services offered to guests • In conjunction with the F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy • Is able to innovate and diversify services offered to guests

• Manages and motivates the kitchen staff in order to offer a high standard of service to guests

• Is responsible for food hygiene, safety and quality in the hotel

• Is responsible for meeting the department's quantitative and qualitative targets"

Main responsibilities

Customer relations

• Adapts to any specific requests made by guests

• Is regularly available in the dining room

• Heeds any remarks made by guests

• Makes suggestions for tailor-made services on offer at the hotel"

Professional techniques / Production

 Organised and supervises food preparations in line with the occupancy and consumption forecasts

• Prepares dishes and/or supervises preparation

• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc

• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices

• Prepares the cooking instructions and ensures they are duly applied

• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc

• Coordinates with restaurant serving staff in order to ensure that service runs smoothly

• Ensures that all information is duly passed on to other departments as appropriate

• Plays an active role in meetings for Heads of Department"

Team management

• Develops team spirit and motivation by creating a good working atmosphere

• Takes part in or validates recruitments

• Organises the welcome and integration of new employees

• Prepares and/or checks the work schedules in line with activity forecasts

• Carries out annual performance appraisals and sets targets for employees

• Prepares the training plan for the department and insures the implementation

• Helps employees improve their skills and provides support for career development

• Applies labour legislation"

Commercial / Sales

• Keeps track of trends in the restaurant market • Adapts the offer to suit changing customer expectations

• Regularly assesses the quality of services based on guests' remarks and quality audits

• Keeps informed of developments in competitor hotels

• Maintains excellent relations with suppliers

• In conjunction with the F&B Manager, positions the pricing policy to suit the market"

Management and administration

• Manages stocks and supplies

• Organises the department to suit need and optimises headcount to improve ""prime cost""

• Respects the productivity ratios as budgeted

• Carries out inventories, inputs data and explains consumption differences

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service

• Is actively involved in end-of-month procedures and justifies any differences"

Hygiene / Personal safety / Environment

• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff • Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc) • Sets up an action plan following the hygiene analysis results and tracks implementation

• Checks that employees' uniforms are clean and in good condition

• Ensures that safety instructions are respected for the use of kitchen equipment

• Applies and ensures application of the hotel's security regulations (in case of fire etc)

• Respects and ensures respect of the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)

• Is responsible for the security of people and property within his/her remit"