Junior Pastry Sous Chef (Baker) - Bếp phó bếp bánh

Guarantees a high standard of culinary services offered to guests • In conjunction with the F&B Manager, prepares the hotel&039;s F&B offers in line with the hotel&039;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 meeting the department&039;s quantitative and qualitative targets"
• Is responsible for food hygiene, safety and quality in the hotel
Customer relations
Main responsibilities
• Heeds any remarks made by guests
• Adapts to any specific requests made by guests
• Is regularly available in the dining room
• 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 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
• Plays an active role in meetings for Heads of Department"
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
• Ensures that all information is duly passed on to other departments as appropriate
• Prepares dishes and/or supervises preparation
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
Team management
• Takes part in or validates recruitments
• Develops team spirit and motivation by creating a good working atmosphere
• Helps employees improve their skills and provides support for career development
• Carries out annual performance appraisals and sets targets for employees
• Prepares and/or checks the work schedules in line with activity forecasts
• Organises the welcome and integration of new employees
• Applies labour legislation"
• Prepares the training plan for the department and insures the implementation
Commercial / Sales
• Maintains excellent relations with suppliers
• Regularly assesses the quality of services based on guests&039; remarks and quality audits
• Keeps track of trends in the restaurant market • Adapts the offer to suit changing customer expectations
• In conjunction with the F&B Manager, positions the pricing policy to suit the market"
• Keeps informed of developments in competitor hotels
Management and administration
• 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"
• Organises the department to suit need and optimises headcount to improve ""prime cost""
• Manages stocks and supplies
• Respects the productivity ratios as budgeted
Hygiene / Personal safety / Environment
• Ensures that safety instructions are respected for the use of kitchen equipment
• Is responsible for the security of people and property within his/her remit"
• Applies and ensures application of the hotel&039;s security regulations (in case of fire etc)
• 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&039; uniforms are clean and in good condition
• Respects and ensures respect of the hotel&039;s commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)

- Technical education in hospitality or culinary school preferred.
- Up to date with sanitation classes.
- Good command in English, both verbal and written to meet business needs.
- 2- 3 years as Junior Pastry Sous Chef in a 4 / 5- star category hotel or individual restaurants with high standards.
- Possess a valid health certificate.
- Work experience in similar capacity with international chain hotels.

• Relocation, home leave ticket, repatriation allowances
• 12- 14 Annual Leaves
• Pre- opening Service Charge
• Competitive salary
• Insurance as labor law (apply from starting date)
• Heath Care Insurance (24/7)
• Others benefits
• Accommodation, uniform, transportation, meals
• Working hours: 8 hours/ day, 2 days off per week

Cập nhật gần nhất lúc: 2024-04-03 12:07:04