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hace 4 meses

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As Pastry Junior Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

**_ Duties and Responsibilities_**

As Pastry Junior Sous Chef, I will assist the Pastry Chef and Sous Chef in assuming responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards. The duties and responsibilities will include:

- Assist and supervise all aspects of the Pastry Kitchen: the preparation, baking and finishing of desserts, breads and baked goods in accordance with brand standards.
- Check production schedule to determine variety and quantity of goods to bake.
- Measure and mix ingredients to form dough or batter.
- Develop, test, and cost out new recipes and menu items for the Pastry Bakery. Maintain updated and accurate recipes and costing of all products prepared.
- Continually focus on the rejuvenation of pastries and constantly assess offerings to remain relevant and in line with Eat With Six Senses practices.
- Monitor sorting of food and material waste for efficient food wastage removal for composting.
- Instill a cost-focused philosophy through training and education.
- Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
- Ensures all equipment and working area are kept clean and in good working condition.
- Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
- Strictly adhere to LQA standards and guest comments.

**_ Skills and Experience_**

To execute the position of Pastry Junior Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

- Possess a high school diploma or equivalent and at least 2 years kitchen experience in pastry, baker or equivalent combination of education and culinary/kitchen operations experience. Hospitality diploma/degree from a recognized hospitality school is preferred.
- Valid health/food handler card as required by local or state government agency.
- Fluent in English.
- Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment._