sous Chef (Pastry)

To supervise and participate in the preparation and production of rolls, breakfast pastries and special cakes according to hotel standard recipes, while planning and implementing the smooth operation of the pastry section on a daily basis.

Responsibilities:

Actively participates in and oversees the provision of excellent service to guests.

Handles customer complaints efficiently through appropriate interaction.

Conducts frequent spot-checks in the Pastry section(s) to monitor compliance with established procedures, hygiene, storage and par stocks when required by superiors.

Checks the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure team members have recorded their IN and OUT duty time, and takes corrective action when necessary.