- Work with Executive Pastry Chef to supervise and support bread operation production and delivery for all related outlets.
- Assist Pastry Chef with menu preparations (à la carte, banquets, afternoon teas, amenities, and ensuring adequate supplies are available for expected service.
- Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
- Ensure all ambassadors are following procedures according to stipulated departmental and Hotel policies.
- Liaise with ambassador regarding the availability of menu items, additions to the menu and any relevant changes.
- Train junior ambassadors on bread making knowledge and skills. Delegate duties and responsibilities to employees to ensure service demands are met.
- Maintain strict hygiene and safety procedures.
- Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
- Embody the art of French hospitality through a “can do” attitude.
- Perform tasks within a timely manner.
- Assist with implementation and maintenance of Sofitel Brand Standards.
- Keep all working areas clean and tidy and ensure no cross contamination.
- Assist other departments wherever necessary and maintain good working relationships.
- Report maintenance, hygiene and hazard issues.
- Perform tasks within a timely manner.
- Contribute to Culinary revenue through effective food cost control.
- Lead Ambassadors by setting a positive example.
- Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
- Monitor the productivity of other Ambassadors while also providing support at all times.
- Leads shifts while preparing food items and executing requests based on required specifications.
x
