D359 Pasttry Sous Chef

Summary What you will do as a Pastry Sous Chef: Utilize your collaborative knowledge of the culinary department wherever possible, displaying initiative when problem solving.Minimize waste to help ensure that the budget and sustainability measures are adhered to.Knowledge of seasonal produce & new products on the market and awareness of culinary trends.Ensure all dishes are correctly presented and garnished before being sent for service.Mentor and coach colleagues to ensure maximum engagement and a smooth operation.Ensure hygiene and sanitation guidelines are strictly adhered to, and that equipment and utensils are handled, maintained and used correctly.To ensure that the department's operational budget is strictly adhered to, that all costs are controlled and expenditures are properly approved.Qualifications: Demonstrated previous experience in a similar role.Certification in pastry, culinary arts or a culinary diploma is highly desirable.In-depth knowledge of culinary techniques and personnel management skills.Ability to work under pressure in a dynamic and demanding environment.Excellent communication skills and the ability to work collaboratively.Knowledge of food safety and hygiene regulations.Flexibility to work variable hours, including evenings and weekends.
#J-18808-Ljbffr