Pastry Sous Chef

hace 5 días

Madrid, España Four Seasons Hotels Ltd A tiempo completo

.Pastry Sous Chef - Four Seasons Hotel MadridApply locations Madrid time type Full time posted on Posted 2 Days Ago job requisition id REQ10332356About Four Seasons:Four Seasons is powered by our people.
We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.
Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart.At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves.About the location:A historic landmark with modern energy.
History comes to life with modern energy at Four Seasons Hotel Madrid.
In the very heart of the capital – within walking distance of all the key attractions – seven historic buildings have been transformed into one dynamic destination.About Four Seasons Hotel Madrid:Four Seasons Hotel Madrid, a collection of seven heritage buildings is ideally situated near the business district and close to Madrid's major tourist attractions.The Role of Pastry Sous Chef:The Four Seasons Hotel Madrid is looking for a pastry sous chef to join our team.
Our Pastry Sous Chef should provide leadership and management for the Main Kitchen by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department.
The main duties to perform are:Executing the instructions of the Pastry Chef and Executive Chef.Assist in training, development, of employees in the Main Kitchen through effective management and leadership to ensure that established cultural and core standards are met.Control Main kitchen labor and operating expenses through effective planning, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.Ensuring adherence to hygiene and safety standards and requirements per the applicable legislation.Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of the preparation and quality of the product.Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.Sign all food requisitions and make the proper adjustments.Check on all equipment in the Main Kitchen that has to be fixed and report to the Restaurant Chef and/or the Executive Chef immediately.Check all the kitchen storerooms daily; ensure that food is well rotated on a first in-first out rotation.Assisting in planning and developing menus for the hotel's outlets

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