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    Sous Chef - Pastry

    JA The Resort

    29 June 2019
    Duties and Responsibilities:

    ·Makes sure that the food is produced in a very attractive way with attention to every detail, delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.

    ·Perform food production and presentation to the customers and staff as directed by the Chef De Cuisine or Cluster Executive Chef.

    ·Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customer’s expectations are consistently met at all times.

    ·All government food handling regulations must be consistently followed by all kitchen associates.

    .Supervise the daily food production operations in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with management and organizational policies, procedures and the Executive Chef’s instructions, to ensure that the customer’s expectations are consistently exceeded at all times.
     

    ·Always courteous to customers and associates, and consistently follow all policies of the organization.

    ·Plan and manage food quantities and plating requirements for the kitchen outlet.

    ·Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

    ·Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.

    ·Plan and manage food quantities and plating requirements for the kitchen outlet.

    ·Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

    ·Prepare the kitchen duty roster and coordinate with Exec. Sous Chef the overall information for a smooth running of the operations.

    .Training, coaching and tutoring of the junior management and junior associates.
     

    ·Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.

    ·Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.

    .Contribute to a team-oriented and associate-oriented company culture.