Pastry Sous Chef

Experience:
A minimum of 2 years relevant experience in a similar role

Education:
High School Diploma or equivalent

Skills / Competencies:
- Fluent in English
- Knowledge of cooking techniques / Creativity
- Team management
- Cost control
- Excellent attention to detail
- Exceptional motivational skills
- Ability to work under pressure

- To cook food according to the restaurant- s quality and service standards set by Ducasse Paris and the partner, with the help of cooks, apprentices and kitchen hands
- To set-up the operational planning by establishing clear direction, prioritizing tasks, and delegating responsibilities
- To recommend and promote new menu ideas for events / Festive days according with the Head Pastry Chef
- To supervise and coordinate all activities related to the preparation of pastry food
- To sample, smell and observe pastry food to ensure conformance to recipes and standards
To order, receive and store food
- To ensure food costs are met and exceed agreed targets
- To build relationships with external food suppliers with the objective of cost controlling and maintaining food costs
- To ensure safety and cleanliness of all kitchen and food storage areas by regularly cleaning and disposing of waste
- To keep the kitchen equipment and plant in good working condition
- To follow up with the maintenance team, on the repairing and maintenance of kitchen equipment
- To follow correct hygienic food handling practices and ensure all staff members are trained and in line with international food and beverage safety standards on the kitchen and best practices
- To create a harmonious environment among all staff within the restaurant, especially the kitchen
- To ensure good communication between floor and kitchen staff, and within the kitchen staff
- To ensure good communication between staff members and the Head Pastry Chef through conveying message to all staff
- To alert top management of any serious concern with guests or employees
To approve and record all of the kitchen staff- s personal issue
- To supervise all pastry kitchen team members according to staffing guidelines
- To provide guidance and ensure staff member comply with partner- s policies, processes, practices and systems
- To train and supervise all pastry kitchen staff members, including apprentices and trainees and keep track of training sessions
- To report regularly on the above activities to the Executive Chef
- To coordinate all maintenance schedules with external or internal maintenance teams

- Service charge
- On duty allowance 50฿/day
- Meal allowance 50฿/day