Pastry Sous Chef

To assist the Executive Chef in directing and guiding the food production team in providing consistent quality of food and beverage in all outlets as per international standards in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Areas:

1. Systems/Operations

1. Staff/ Training

1. Other Duties as Assigned

Measurable

• Departmental Productivity.

• Food cost %

• Training in the department.

• Number of training attended.

• Attendance and punctuality.

• Quality audit.

• Customer satisfaction index.

• Employee motivational index.

• Number of training conducted.

• Number of employees promoted to other hotels.

Non measurable

• Interface with other departments (team work).

• Multifunctional.

• Selfmotivation.

• Positive attitude.

• Eye for detail.

• Personal grooming and etiquette.

Remote Work :

No