Sous Chef (Pastry)

THE CAPITOL KEMPINSKI HOTEL SINGAPORE; Glasgow; On-site; GBP 32,000 - 40,000; Full time

Job summary

Un hôtel de luxe recherche un Sous Chef Pâtissier pour superviser les opérations de pâtisserie au sein de la cuisine. Le candidat idéal aura au moins trois ans d'expérience dans une cuisine de luxe et sera responsable de la qualité, de l'innovation et de l'encadrement de l'équipe. Ce poste requiert des compétences en gestion, une attitude positive et la capacité de travailler sous pression tout en maintenant d'excellentes normes de sécurité alimentaire.

Qualifications

• Minimum de 3 ans d'expérience en tant que Sous Chef Pâtissier dans une marque de luxe.
• Connaissance des exigences HACCP et des règles de santé et sécurité.

Responsibilities

• Assister à la gestion des opérations de cuisine et à l'équipe de pâtisserie.
• Développer des idées pour de nouveaux plats pâtissiers.
• Maintenir les normes de qualité de la nourriture.

Skills

Organisation

Gestion du temps

Multitâche

Collaboration

Attitude positive

Job description

SCOPE

Reporting to the Pastry Chef, the Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking. He/she is also involves supporting the team in delivering exceptional pastry products and presentations, as well as contributing to the development of innovative pastry creations.

OVERALL OBJECTIVES

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Develop ideas for new pastry dishes.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Monitor and maintain kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards.
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Minimum of 3 year of current experience as a Pastry Sous Chef within a luxury brand.
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.