Junior Sous Chef - Pastry
· Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
· Work seamlessly with recipes, standards and plating guides.
· Maintain all HACCP aspects within the hotel operation.
· Use appropriately all equipment, tools and machines.
· Focus on constant improvement of training manuals and SOPs.
· Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
· Work on offsite events when requested.
· Complete tasks and jobs outside of the kitchen area.
· Assist in inventory taking.
· Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
· Prepare menus as requested, in a timely fashion.
· Work on new dishes for food tastings and photo taking.
· Control stations within the kitchen.
· Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Job Type: Full-time
Benefits:
- Additional leave
- Dental insurance
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
- Vision insurance
Schedule:
- Rotational shift
Ability to commute/relocate:
- Lumut: Reliably commute or planning to relocate before starting work (Required)