Junior Pastry Sous Chef- Le Suffren Hotel and Marina

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites; with a focus on the pastry section

Core Duties:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites; with a focus on the pastry section
• Coordinate daily tasks with the Sous Chef or Executive Chef 
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks 
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques 
• Instruct, Train and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions 
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control 
• Consult and check on daily requirements, functions and last minute events 
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

Knowledge & Competencies 

• Understanding Hotel Operations 
• Effective Communication 
• Planning for Business 
• Supervising People 
• Understanding Differences 
• Supervising Operations 
• Teamwork 
• Adaptability

The ideal candidate must have a proven track of food preparation, presentation and preservation knowledge is an essential.