Pastry Sous Chef

hace 2 semanas

Capella Huesca provincia, España Capella Hotel Group A tiempo completo

Capella Hanoi_
- _Full Time_
- Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
- Communicates expectations, recognises performance, and produces consistent desired business results.
- Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all pastry/kitchen related matters.
- Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
- Oversees and manages the daily operations of the Pastry Kitchen and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
- To ensure that the Department Operational Budget is strictly adhered to.
- Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
- Provide the highest level of guest comfort and ensures the delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
- Oversees and manages the daily operation of the pastry section, ensuring highest standard of quality of service and food production.
- Ensure that the Pastry kitchen is managed efficiently, that team members comply with the food hygiene, and safety standard procedures set by the hotel.
- Monitor the cost and inventory control while ensuring an optimal level of business returns.
- Review monthly budget, business forecasts and ensures accurate financial reporting.
- Assigns and delegate tasks to subordinates and monitors their performance periodically.
- Establishes and implement performance standards for the Bakery and Pastry Kitchen to establish and maintain a streamlined and efficient operation within the Commissary Kitchen.
- To encourage the Bakery and Pastry Team to be creative and support the Food & Beverage Division's marketing and upsell activities.
- To ensure quantities prepared are according to recipes and plating specifications.
- To prepare and supervise daily mis-en-place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
- Monitor and maintain procedures to ensure the security, proper storage of inventory supplies in a timely manner to minimise wastage and pilferage.
- Initiates and implement innovative pastry concepts and menu updates periodically following seasonal festivities etc.
- Proactively seek ways to maximize revenues and profits through Pastry and Bakery products.
- Ensures accurate maintenance of recipes, conversion recipes and product specifications.
- Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events.
- Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
- Monitors and evaluate the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
- Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
- Establishes and implement operating standards for the Kitchen, establish and maintain a streamlined and efficient operation.
- Conducts theoretical, formal and practical (on the job) training for all kitchen staff.
- Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation. Ensures correct handling, basic maintenance of machinery and tools in the preparation kitchen.
- Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
- Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
- Coordinates with the Executive Chef to implement training plans for Chefs to maximize productivity and that all training records are updated and recorded correctly.
- Handling complaints and resolving service 'Glitches', keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
- Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
- Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
- Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
- Analyze guest feedback f

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