Pastry and Bakery Sous Chef

Responsibilities

Menus and specialty dishes for all outlets are prepared and implemented, to provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation and decoration.

• New dishes and pastries are developed.
• Festival items are prepared with creative ideas and quality products - i.e. Christmas, Valentine's Day, Easter, Spring Festival and other national/cultural festivals.
• Effective employee working relationships are established and maintained.
• Supervise all employees in the Pastry/Bakery kitchen.
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
• Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.

Skills / Qualifications

Skills

• Previous experience in handling.
• Strong knowledge of Pastry and Bakery operation.