ASSISTANT PASTRY CHEF

the team and guests
- Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength
- Supervise all colleagues during the set-up, service and breakdown for each meal period
- Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
- Verify that all scheduled staff is present and signed-in
- Supervise all colleagues during the set-up, service and breakdown for each meal period-events.
* Financial
- Help create the department's annual budget and the setting of departmental goals
- Monitor budget and control expenses with a focus on food, and labour costs....
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Diligence in prevention of wastage
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
- Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
- Assist the Executive Pastry Chef - Executive Sous Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
- Coordinate with the Executive Pastry Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
- Expedite orders on the line
- Follow all control and key procedures
- Ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation
- Ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
- Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
- Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
- Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
- Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
* Guest Experience
- Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
- Identify and request assistance if required, prior to any breakdowns occurring
- The ability to set up control systems, which will assure quality and portion consistency
* Responsible Business
- Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
- Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef - Executive Pastry Chef, with clear and concise updates if required, and follow up completed
- Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef, Executive Pastry Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
- Inform and keep the Executive Pastry Chef up-to-date on challenges and irregularities and recommend courses of action
- Respond to change positively, in the departmental function as dictated by the industry, company or hotel
- Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
- Be an ambassador of Lateral service for the team
- Have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices
- Have a complete understanding of, and adhere to the company's policy relating to Food hygiene and Safe Food Handling practices
- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets
- Assist in writing and updating the relevant section of the Departmental Operations Manual
- Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specification.
- Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent - continuous improvement of related teams and product
- Develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel
- Completion of twice yearly Heartbeat surveys
- Attendance at Departmental meetings and Heartbeat feedback meetings
- Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
- Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
- May assist with other duties as assigned by management
* Benefits:
- Insurance as labor law
- Health care insurance for personal at least 6 months and for the family after working 2 years
- 24/7 accident insurance- At least 14 annual leave, 2 days off/week
- Relocation, Repatriation allowance
- Rest & Relaxation, Home leave allowance
- Accommodation, uniform, transportation, and meal are provided
- Service charge as revenue
- International working environment