Jr. Sous Chef

Role & responsibilities Manages all day-to-day operations of the pastry, garnish and chocolate section of the kitchen. Prepare a wide variety of pastry product etc. following recipes Supervise and coordinate all pastry and dessert preparation and presentation. Follows proper handling and right temperature of all pastry products Developing and implementing procedures, control systems for maintaining hygiene and quality standards. Check quality of material and condition of equipment and devices used for cooking Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order Leading efforts for streamlining processes and generating cost savings in operations Ensure profitability of operations and supervise all aspects of kitchen management monitoring production to ensure compliance with quality & hygiene standards. Ensuring high quality services, resulting in guest delight and optimum resource utilization for maximum service quality. General Management Maintaining and generating daily sales report, to track daily performance. Assisting Sous chef in controlling department forms & records including attendance data, colleague records, daily briefing sheets, P&L analysis, budgetary reports, maintained inventory. Conducting trainings to update pastry production and general awareness of colleagues. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Executive pastry chef immediately. Attends all scheduled employee meetings and brings suggestions for improvement. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively Ensure compliance with food hygiene and Health and safety standards.