The Pastry Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Pastry Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Your main duties will include:
- Supervision of kitchen in the absence of the Executive Pastry Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Assisting the Executive Pastry Chef in the preparation, costing and design of all food menus.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
- Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
- Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers.
- Ensures the kitchen has a presence in operational meetings and committees
