Junior Sous Chef

• To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as independent profit center.
• To ensure that the Department Operational Budget is strictly adhered to.
• To monitor all cost and recommend / institute measures to control them.
• To review monthly forecasts and schedule resources accordingly.
• To ensure that the Bakery/Pastry Kitchen is managed efficiently and that Company & Hotel Policies & Procedures and Minimum Standards are adhered to.
• To assign responsibilities to subordinates and to check their performance periodically.
• To monitor Bakery and Pastry standards in all outlets and banquets. To work with the Outlet Managers, Banquet Manager and Chef to take corrective action where necessary.
• To establish and implement performance standards for the Bakery and Pastry Kitchen to establish and maintain a streamlined and efficient operation within the Commissary Kitchen.
• To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records.
• To ensure correct handling, basic maintenance of machinery and tools in the preparation kitchen.
• To ensure quantities prepared are according to Recipes and plate specifications.
• To prepare and supervise daily mise en place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To be demanding and critical when it comes to operating standards.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To spend actively time in the outlets and during peak time to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
• To ensure that the Outlet teams projects a warm, professional and welcome image.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Co - ordinates with the Executive Pastry Chef during the annual developments of budget, capex and man power planning.
• To frequently verify that only fresh products are used in Bakery and Pastry preparation.
• To frequently taste bakery and Pastry products in all outlets and be demanding and critical when it comes to Food quality.
• To encourage the Bakery and Pastry Team to be creative and support the Food & Beverage Division's marketing and upsell activities. To encourage creativity among the Outlet Teams.
• To ensure that employee food is as good as restaurant food.
• To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
• To attend Chefs briefing in absence of Executive Pastry Chef.
• Organize and lead daily briefings in order to make sure the kitchen team is informed about the daily and upcoming events
• To plan work assignments based on occupancy forecast, Banquet orders and work sheets and adjusts schedules to meet emergencies.
• To ensure that deadlines on all projects are met.
• To ensure the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
• Be creative and stay up to date of new trends. Read culinary books and or other materials to stay up to date.
• To continuously seek ways to maximize revenues and profits through Pastry and Bakery products.
• To ensure that the entire Bakery and Pastry team are fully aware of market needs and trends and that their products meet these requirements.
• Checks function sheets and sees to it that all food items for special functions are prepared on time and meet quality standards set by the Capella bangkok.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other department.
• To fully support the Departmental Trainers function in the Department assigned.
• To ensure that the Bakery and pastry team have a complete understanding of and adhere to the Hotel's Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
• Ensures that all Chefs are trained in accordance with planned training programs and that all training records are updated and recorded correctly.
• To ensure that productivity and morale within the Bakery and Pastry Kitchen is maximized and that discipline following Hotel Policies & Procedures and local legislation is consistently maintained.
• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling, managing duty roasters, scheduling all leave and by taking an active interest in their welfare, safety and development.
• Assists the Exc. Pastry Chef with interviews for hiring, dismissal of Bakery and Pastry staff.
• Assists the Exc. Pastry Chef with the evaluation interviews of new staff.
• Give the Bakery and Pastry team regular feedback on their job performance.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To project at all times a positive and motivated attitude and exercise self-control.
• From time to time you may be asked to undertake duties that are not included in this job description. You should agree to undertake these duties as long as the request is reasonable and will not affect your health safety or security.

Capella Hotels & Resorts