To maintain standards set by the Executive Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
Act as a mentor to the kitchen team responsible for pastries and desserts.
Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
Plan out the week: handle rotas, staff absences and assign duties to the team.
Run the pastry section of a kitchen.
Develop ideas for new pastry dishes.
Support the Pastry chef with menu design.
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.
Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
Liaise with Pastry chef in the construction, compilation and costing of all menus.
Covering all duties required of the Pastry chef in their absence.
Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.
Prerequisite
A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
Proven experience in a Pastry Sous role for a minimum of 2 years.
Good knowledge in the use of various cooking methods, ingredients, equipment and processes
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.
Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.
