Sous Chef - Pastry

Job description

Operational

· Ensures that all company minimum brand standards have been implemented.

· Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.

· Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records

· Coordinates with all satellite kitchens for their mise-en-place and supplies.

· Regularly conducts yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.

· Directs food apportionment policy to control costs.

· Introduces and tests the market with new products which are market-oriented in terms of price and product.

· Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Assists to devise special dishes and develop innovative recipes.

· Establishes and enforces sanitation standards for the kitchen.

· Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

· Provides a courteous and professional service at all times.

· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

· Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

· Maintains positive guest and colleague interactions with good working relationships.

Administrative

· Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

· Prepares and updates the Departmental Operations Manuals.

· Conducts regular departmental communications briefings and meetings.

Financial

· Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

· Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

· Assists in the recruitment and selection of all Bakery & Pastry employees as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

· Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

· Oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

· Prepares and posts weekly work schedules, making sure that they reflect business needs and other key performance indicators.

· Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

· Delegates as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.

· Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

· Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Assists in conducting annual Performance Development Discussions with employees and supports them in their professional development goals.

· Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

· Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Other duties

· Attends and contributes to all training sessions and meetings as required.

· Is knowledgeable in statutory legislation in employee and industrial relations.

· Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.

· Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

· Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.

· Ensures high standards of personal presentation and grooming.

· Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

· Carries out any other reasonable duties and responsibilities as assigned.

Desired profile

Qualifications :

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.