Junior Sous Chef - Pastry at One&Only Resorts

Job Summary

• Directly responsible to the Head pastry chef for the co-ordination and supervision of the demi and commis chefs in the kitchen, including working methods, writing food requisitions and ensuring a high standard of food quality and presentation

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• At all times, adhere to:

• Associate Handbook
• Group and unit policies
• Departmental operating procedures/work flows
• Ad hoc communication (notices, instructions by management, meetings, etc.)
• Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)

 Time Management

• Manage hours worked according to the “averaging of working hours” – principle.
• Prioritise & plan daily mise – en place prep

 Health & Safety

• Maintain safe and healthy work environment.
• Follow safety instructions on all equipment on how to use and clean

 Security

• Prevent unauthorised personnel entering storage areas by keeping all cupboards locked when kitchen unattended and by not allowing unauthorised staff to walk around the pastry kitchen.
• Ensure that department is unlocked by authorised personnel and locked when no one is in department
• Prevent theft by monitoring staff and stock levels.
• All storage areas to be locked after service

Maintenance of equipment

• Ensure that all equipment is in good working order
• Report any faulty equipment to Manager immediately
• All equipment to be used according to the manual provided, or as shown.
• Follow instructions provided with equipment
• Liaise with Management before using any new equipment for the first time

 Stock Control

• Stock loss/ damage to be minimised and monitored
• Breakages to be recorded at Stewarding.
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Stocktakes to be done at the end of month; anytime the hotel requires it.
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• All order/issue requests to be allocated to correct store
• Operational Equipment to be stacked neatly   
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
• Cross utilisation of items, check stock on hand before ordering

 Food Cost

• Keep to standard portions & ingredients as stated on recipe cards supplied.
• Wastage to be minimised
• mise – en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

 Food Standards

• Ensure that high standard of food is consistently maintained and improved upon.
• Preparation, presentation and service according to set operational requirements and procedures. 

Food Hygiene

• Maintain hygiene procedures & controls.
• On-going.  95% quarterly Hygiene Audit scores.
• Clean as you go, sanitise work surfaces with D10 spray provided.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift

• Ensure that set up of your section is complete before service starts.
• Mise – en place is prepared according to the hotel occupancy and restaurant forecast sheets.
• Backup is prepared
• Stock is sufficient according to service and forecasts sheets provided
• Read daily function sheet
• Prepare daily task list by end of shift.

 End of shift

• Ensure department is clean & tidy
• Ready for stewarding to deep clean
• Complete hand over for following shift
• Relay any problems during day/ requirements for following day.

SKILLS, REQUIREMENTS AND QUALIFICATIONS:

• MATRIC
• CULINARY QUALIFICATION
• 3 years in a similar position, including an apprenticeship plus 1 years as a commis
• National Professional Cookery Qualification
• Ability to communicate effectively in English bother verbally and written is essential
• Show Initiative
• High energy levels coupled with a helpful and friendly attitude
• An ability to deal with stress
• Personal hygiene is also important
• Knowledge of Kitchen Management
• Knowledge of Food cost control
• Health and Hygiene knowledge