Oversees and directs all aspects of pastry productions for all hotel outlets, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef.
Essential Duties & Responsibilities:
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.
License/Certification: Serve Safe and Hygiene License.
Experience: Should have a minimum of 1-2 Years of experience as Sous chef or Chef de Cuisine in Hotels with similar Style and Standards.
Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for catering and special events. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.
Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff.Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence.
Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.
Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.
Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.
Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds.
EEO AA M/F/Vet/Disabled