Hybrid Pastry Sous Chef at The Apurva Kempinski Bali bei Kempinski Hotels
Kempinski Hotels · Bali, Indonesien · Hybrid
- Junior
- Optionales Büro in Bali
Assist in the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.
Key Responsibilities
The job of Pastry Sous Chef is executed satisfactorily when:
- Organize and manage daily kitchen operation, prepare budgets, verify payrolls, dishing costs and organize food storage.
- Ensure the Pastry department provides the highest food quality consistent with cost control and profitability margins hence maximizing guest satisfaction and profitable efficiency.
- Assist in preparing and implementing menus and specialty dishes for all outlets.
- Establish and maintain effective employee working relationships.
- Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Implement and practice HACCP.
Skills, Knowledge and Expertise
- Indonesian citizen, ideally with Gastronomic education certificate or equivalent is beneficial
- Experience in a similar role
- Ability to work and communicate in a multinational environment
- Knowledgeable of food safety regulations
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent written and verbal communication skills
- Applies a professional, confidential and ethical approach at all times
