Dec 22, 2021

Pastry Sous Chef - Main Kitchen (Rosewood at Baha Mar)

  • Baha Mar
  • Nassau, The Bahamas

Job / Advertisement Description

Description of Responsibilities:
  • Maintain responsibility for staff planning according to occupancy level and business forecasts; controls the staff attendance of all pastry employees.
  • Attends the daily kitchen briefings.
  • Supervises all pastry staff to the best knowledge.
  • Ensures the highest standard of hygiene in the entire pastry section.
  • Maintain personal responsibility for the training of a replacement for his position.
  • Prepares all pastry products in accordance with given hotel standards and procedures.
  • Must be highly cost conscious and constantly involved in efficient pastry production and waste control.
  • To be responsible for all inter kitchen transfer for banquet and all a la carte restaurants or food outlets.
  • Follows any additional orders given by the Executive Chef.
  • Always maintains a friendly and pleasant image.
  • Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
  • To be familiar with the emergency procedure of the hotel.
  • Coordinates with banquet and colleagues EO, material lists and distribution of Function sheets and event orders.
  • Coordinates closely with the Executive Pastry Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Pastry Chef immediately for out-of-stock items or none delivered food products.
  • Discusses with the Executive Pastry Chef and recommends menu price adjustments when necessary.Determines selling prices of unlisted food items.
  • Reports to Executive Pastry Chef all staff matters, recommends promotions, transfers and all staff related points.
  • Checks with maintenance that all kitchen equipment is functioning properly Tries to prevent damage or loss of equipment.Instructs staff on how to use kitchen equipment properly.
  • Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of the preparation or handling food.
  • Works hands-on in all aspects of his operation.
  • Conducts daily briefing and de-briefing of staff members.
  • Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
  • Manages time effectively by meeting deadlines on time.
  • Identifies and solves problems in a professional manner.
  • To be a good salesperson in order to promote the hotel's image.
  • Participates in community projects or activities to promoting the hotel's image and cooperation to improve community relationship.
  • Directs and supervises all Pastry activities to his direct subordinates.
  • Coordinates with other departments all F&B related activities within the hotel.
  • Interacts with clients, guests, government officials, suppliers, and other important individual in the community in promoting the hotel.
  • The Pastry Chef is an active & enthusiastic team player and team leader. He must set an example for all staff.
  • Perform all other duties as assigned.

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

•Experience: Ten years of pastry experience in luxury, five-star hotels.
•Education: High school graduate and culinary school training.
•General Skills: Must have full knowledge of sanitation requirements in food handling, high level of creativity, specialized knowledge in international cakes and pastries, sugar work, chocolate work, wedding and specialty cakes, up to market bakery products. Must be an expert in his field. Must possess strong leadership quality, training techniques, proper communication, and organizational skills.
•Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Supervises staff activities to maximize revenue and minimize costs.
•Language: English fluent verbally and in writing

Physical Requirements: Must be able to exert physical effort in transporting various pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.