Pastry Commis Chef

Job description

Key tasks

 Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
 Follow the Standard Operating Procedures to complete requisitions, obtains proper signatures, submit, pick up, transport and store all items.
 Follow directions and maintain good working relationships with supervisors and managers.
 Maintain a good working relationship with other ambassadors, always acting in a professional manner.
 Perform other task or projects as assigned by hotel management and ambassadors.
 Work flexible hours as required by the hotel business.
 Inform the Chef de Cuisine of any food shortages before the item runs out.
 Inform the Chef de Cuisine of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens.
 Perform any tasks as assigned by the Management.
 Understand and participate in achieving the kitchen's food cost, avoiding any food wastage.
 Constantly strive to reduce energy consumption through awareness.
 Report for duty in the assigned outlet with correct uniform in a timely manner.
 To delight our guests and provide excellent service by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations.
 Monitor Kitchen maintenance and report any defects of operating equipment to the Chef de Cuisine.
 Set up work station with required mis en place, tools, equipment and supplies according to standards.
 Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
 Check production schedule and parstocks.
 Establish priority items for the day.
 Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
 Transport supplies from the storeroom and stock in designated areas.
 Breakdown work station and complete closing duties according to department standards:
 Return all food items to the proper storage areas.
 Wrap, cover, label and date all items being put away.
 Straighten up and organize all storage areas.
 Clean up, wipe down and sanitize all food prep areas, reach-ins/walk-ins, shelves.
 Return all unused and clean utensils/equipment to the specified locations.
 Turn off all equipment not needed for the next shift.
 Restock items that were depleted during the shift.
 Handle customer comments and complaints and take swift corrective action to resolve issues to the customer's satisfaction.
 Respect and accommodate servers request regarding guests' preference and requests.
 The ability to prepare and present on a timely basis all foods for meal service.
 Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
 Disinfect and sanitize cutting boards and worktables constantly during the shift.
 Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
 Report and handle any accident immediately, no matter how minor.
 Respond properly in any hotel emergency or safety situation.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English