Duties and Responsibilities
Manages all day-to-day operations of the pastry and bakery section of the kitchen.Prepare a wide variety of goods such as cakes, cookies, pies, bread etc.
following traditional and modern recipes.Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
Able to develop, designs, or creates new ideas and items for Pastry Kitchen.Create new and exciting desserts to renew hotels menus and engage the interest of customersEnsure excellent quality throughout the dessert offerings.
Follows proper handling and right temperature of all food products.Decorate pastries and desserts using different types of icings, toppings etc.
and ensure the food presentation will be beautiful and exciting.Coordinates activities of cooks and workers engaged in food preparation.
Supervise and coordinate all pastry and dessert preparation and presentation.Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
Duties and Responsibilities
Interacts with guests to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.
Able to make recommendations to the Executive Chef regarding succession planning.To be aware of all financial budgets and goals.
To ensure that guests are always receiving an exceptional dining experience representing true value for money.Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that associate meals and associate dining services are of a consistently high standard.Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.Ensure that all culinary operations manuals are prepared and updated.
Ensure that the Department’s overall operational budgets are strictly adhered too.Ensure that the culinary department adheres to all company and hotel policies and procedures.
Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-orientated.
Method of Application
Applicants should send their CV's to :
Did you notice an error or suspect this job is scam? Tell us.
Your Email Type Your Message
Type the email of your friend (Separate multiple emails with comma)
Type your email Type Your Email Message
I think you may be interested in this position - Confectionery Roles at BWC Hotels. This is the link : !
Send your application
Your Name Your Email Your Phone Number Your Current Location