Pastry Sous Chef

Pastry Sous Chef

Company Description

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive.

We have an exciting job opportunity to join our Culinary team as a Pastry Sous Chef at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

Job Description

Under the general guidance of the Executive Pastry Chef responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Culinary operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Pastry Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Maintain constant quality control of all food prepared and ensure it is to the Executive Pastry Chef’s and Restaurant standards
• Assists Department heads and Team with the planning, preparation and execution of bread and pastries including but not limited to proofing, baking, cake decorating and ice cream making
• Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations
• Follows specifications and execute all standard recipes to ensure flavor, quality, size and presentation of products meet the Hotels standards
• Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene
• Maintains clear and effective communication between employees and promotes a positive atmosphere in the kitchen
• Understands and takes part in the hotels sanitation (HACCP) standards and encourages in the savings of the company’s assets by preventing unnecessary wastage
• Follows all company policies and procedures including food safety program and safety and security
• Serves as role model figure, be approachable, open minded, eager to learn and lead by example
• Finds methods to improve the efficiency of the department and increase productivity
• Ensure smooth and efficient service and production of food from the department
• Ensure all department staff work hygienically and productively
• Prepare and submit required reports in a timely manner
• Ensure that all food production and operation adheres to standards
• Develop new pastry, dessert, and bread recipes.
• Ensure efficient and accurate use of produce and equipment in and around the kitchen
• Understand the operational set up and principle of the Restaurant
• Oversee all aspects o