Sous Chef Pastry

Job Description

This position manages an assigned outlet kitchen. Responsible for managing food requisitions, effective scheduling and food cost. Maintains health and safety standards in the kitchen and conducts professional development training for the team of Chef de Parties, Specialty Chef, Demi Chef de Partie and Commis.

The Job Scope includes:

• To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Miral strategy and values
• To represent and promote Miral in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
• To help achieve department and company objectives, action plans and key performance indicators
• To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
• Engage each guest as a unique individual and listen attentively to their requests
• Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
• To give guidance and instructions to chefs on fine points of cooking in order to develop and enhance their cooking skills
• To observe workers engaged in preparing, portioning, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• To give instructions to cooking personnel in fine points of cooking
• To assume responsibility for kitchen in absence of Pastry Chef or Executive Chef
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner
• To ensure that all perishable foods are stored under refrigerated conditions
• To ensure proper use of materials in a continuous effort
• To ensure the proper use of knives & chopping boards by using the color-coded guidelines
• To support organizations goals and values
• To ensure basic cleaning of work areas and carry out temperature control checks
  
  

• 1-2 years’ same role or 3 years as a Pastry Chef de Partie in five-star hotel or similar
• Good English skills both written and verbal
• Good attention to detail
• Interpersonal skills
• Proficient in MS Word, Excel and Power Point software programs
• Leadership skills
• Problem solving skills
• Ability to develop good working relationships with colleagues, management and external clients
  
  

• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• Multiple language skills (native language and English language)
• Survey creation skills