Asst. Pastry Chef

POSITION DESCRIPTION:
TASKS

Quality
- Ensures that the mise en place, food preparation, service and cleaning is done according to standards of the outlet(s) he/she is in charge.
- Prepares food according to recipes.
- Seeks guidance and support in order to ensure that all the standards are implemented and maintained at all times.
- Suggests ideas and alternatives on an on-going basis in order to improve quality/selection of food items.
- Ensures that mise en place, preparation, service and cleaning in all kitchen and stewarding areas are of the highest standards and takes any necessary corrective action.
- Checks and oversees orders for all kitchen and stewarding items for his/her outlet, from the store.
- Maintains the highest food safety and hygiene standards in all preparation, storage, washing and distribution areas.
- Checks on an on-going basis the cleanliness, sanitation and hygiene.
- Reports maintenance request to engineering department, within the set procedure.

Customer
- Keeps oneself and host team informed of IQ results
- Execute necessary changes in view of IQ, according to instructions from Executive Chef.
- Maintains a high customer service focus, for oneself and team.
- Ensures that customer satisfaction is at the highest possible level through full implementation of standards, attention to details and personal attention to customer needs.
- Gets feedback from customer on an on-going basis, and suggest corrective actions to the Executive Chef.
- To suggest all possible ways to increase quality, range and value for money of the all the food items available throughout the property.
- Aims at providing customers with an enjoyable and memorable food & beverage experience, on a consistent basis.

Profit
- To be aware of revenue and profit plan for each outlet, as well as for the F&B department.
- To check on a daily basis that appropriate amounts of items are issued from the stores.
- To check that all items (both food products and other supplies, including chemicals) are stored and used properly, without any waste.
- To compile and check market list/store room requisitions of all kitchens and stewarding before passing them on to the Executive Chef for approval.
- Rosters to ensure maximum productivity and makes full use of multi-skilled team members.
- Ensures that turnover and absenteeism are kept to a minimum level.
- To limit spoilage to a strict minimum.
- To record all inter-kitchen transfers as per procedure.
- To be revenue driven and cost conscious.
- To review kitchen- s financial objectives (food cost, supplies cost) with direct reports, ensure their full understanding, follow up and support their achievement.
- Is actively involved in the preparation of all menus: provides feedback, ideas, and suggestions.
- To monitor all costs by ensuring presence in the outlets and take immediate corrective action when needed, or reporting the issue to the Executive Chef.
- To carry out regular inventories of the outlet- s operating equipment with the help of the relevant departments (chief steward, accounts), at least twice a year.
- To assist accounting with monthly stock takes.
- Ensures all transfers are accurately recorded and forwarded to accounting.
- Suggest any necessary corrective action with regards to the following costs: payroll, food cost, other expenses.
- Continuously suggest sources for better quality products at the best possible price.

People

- Fully embraces the Six senses concept for oneself, host team, peers, and colleagues.
- To ensure that all team members of the outlet are aware of the objectives of the property and the department
- To contribute to the achievement of the training hours objective for his/her section.
- Provides support to Evason Training department to ensure that the number of courses is completed.
- To lead by example at all times.
- To provide direction and support to host team on a daily basis.
- To keep excellent relationships with host team, peers, and all other colleagues of the Resort.
- To develop all Host team members of the department with appropriate training and coaching, either directly, or through appropriate supervisors.
- To ensure that training needs are identified, addressed, and reported to Executive Chef.
- To follow up on number of training hours and report any discrepancy to Executive Chef.
- To ensure punctuality, and highest standards of grooming and hygiene for all Host team members of the Kitchen Operation.
- To conduct appraisals for Senior Pastry chef, Sr Chef de partie, Chef de Partie, Commis, Stewards of the outlet at least once a year.
- To assign responsibilities to Host team members, provide appropriate guidance, coaching and support, and to check their performance periodically.
- To conduct a daily briefing for the outlet host team.
- To monitor vacation for the department through careful planning, ahead of time.
- To keep courteous, professional relationships with suppliers, colleagues from competition, and from other Six senses properties.