Sous Chef - Pastry

Shahdag Hotel Company
Laza
Tam ştat

Dünən

Müraciət et

Təsvir

Oversee pastry items preparation, cooking, and presentation to ensure consistency, quality, and safety. Establish and maintain kitchen processes to ensure that all food items meet the hotel's high standards of excellence
Develop and manage food costs, budgets, and inventory to meet financial goals. Track food wastage and implement strategies to minimize waste while maintaining profitability.
Identify and address training needs, ensuring staff are up-to-date with kitchen procedures, food safety regulations, and new culinary techniques. Foster a positive work environment where staff can thrive and grow.
Ensure delivering high-quality food and maintaining exceptional customer service standards.
Ensure kitchen operations comply with all food safety, hygiene, and health regulations.
Monitor cleanliness, organization, and safety within the kitchen areas.
Work closely with other departments, including front-of-house, events, and purchasing, to ensure smooth and efficient operations and exceptional guest experiences.
Ensure that all kitchen staff interacting with guests consistently provide exclusive, high-quality service.
Respond to all guest and internal customer complaints and inquiries politely and effectively, ensuring that issues are resolved satisfactorily and followed through to completion.
Assist in the efficient management of costs.
Assist in entering and monitoring product specifications, recipes, and other data, supporting the proper functioning of the Logistics and Cost Audit departments.
Participate in the recruitment and selection process for kitchen staff. When hiring, ensure adherence to the hotel’s guidelines and use a professional, merit-based approach in selecting staff members.
Ensure that kitchen staff wear the appropriate uniform in a punctual manner and maintain the highest standards of personal appearance and hygiene. Ensure compliance with the hotel’s personal grooming and department-specific service standards.
Ensure staff comply strictly with the hotel’s, company’s, and local regulations, including fire safety, technical safety, and security policies and procedures.
Be familiar with property safety, first aid, fire safety, and emergency procedures, and operate equipment safely and thoughtfully.
Take measures to eliminate hazardous situations and inform supervisors/managers about potential dangers.