Pastry Sous Chef
CurrentJOB DESCRIPTION• Shift in charge, handled a team of 16 members through leadership and motivational skills.• Handled the department on my own in the absence of Pastry Chef.• Looking after a pastry shop business.• Addressing problems and troubleshooting.• Carrying out inspections of department and service.• Planning, organizing and directing pastry and bakery operation.• Conducting regular departmental training and cross training of colleagues, members from other departments.• Handling all day dining buffet.• Looking after a banquet buffet operations.• Handling of the fully implemented HACCP guidelines as well as general health & safety in hotel.• Maintain complete knowledge of and comply with all hotel policies and procedures.• Maintain production charts according to departmental standards.• Ordering, Indenting & maintaining food and inventory items.• Prepare weekly duty roster for the Pastry and bakery team.• Maintain all records of training, temperature, traceability and allergens. • Involved in the daily requisition.• Handling special dietary requirements of the guest.
