Sous Chef Pastry

4 weeks ago

Wellington, New Zealand Accor Hotels Full time

Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS Job Description Primary Responsibilities Supervise and carry out the production of pastries, bread, bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications. Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work. Check and prepare the required mise-en-place according to orders. Prepare store requisitions for supervisor's approval and check that the received goods meet the predetermined quality and purchasing specifications. Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum. Monitor the proper handling and storage of all produce to keep spoilage to a minimum. Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenged daily to ensure great experience. Create new types of pastries and desserts preparing sample tasting. Policies and Procedures Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate. Take ownership and accountability for the profitability of the outlet. Prepare recipes of new items for costing and verify cost analysis of each dish. Prepare monthly duty roster and manage Public Holiday and Annual Leave. Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission. Liaise with the Stewarding section to arrange schedule of cleaning and pest control. Assist Executive Chef in preparing operating budgets. Maintain H.A.C.C.P program where implemented. Perform any other related duties as and when assigned by the Executive Chef. Secondary Functions: Assist with inventories as scheduled. Assist in creation of Banqueting menus, recipes and costs. Follow maintenance program and cleaning schedule. Perform duties in other areas of kitchen as assigned. Work at off-premise functions. Attend designated meetings. Participate and help organize cooking competitions. Qualifications Plated and dessert buffet experience. Bakery and chocolate experience. Sugar work is a plus. European Pastry skill. Luxury of 5 star experience is a must. Competencies Ability to work in and support a collaborative environment. Excellent interpersonal skills with ability to communicate and entertain guests. Great team working skills and able to work effectively and contribute in a team. Great organization skills, ability to multi-task and maintain confidentiality. Very creative mindset and able to perform under high pressure. Flexible and able to embrace and respond to change effectively, open-minded. #J-18808-Ljbffr

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