Sous Chef - Pastry (Pre-Opening) - Conrad Kuala Lumpur

As the Sous Chef - Pastry, you will be responsible for performing the following tasks to the highest standards:

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.

• Work seamlessly with recipes, standards and plating guides.

• Maintain all HACCP aspects within the hotel operation. 

• Use appropriately all equipment, tools and machines.

• Focus on constant improvement of training manuals and SOPs.

• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.

• Work on offsite events when requested.

• Complete tasks and jobs outside of the kitchen area.

• Assist in inventory taking.

• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

• Prepare menus as requested, in a timely fashion.

• Work on new dishes for food tastings and photo taking.

• Control stations within the kitchen.

• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Effectively respond to guests’ requests.

• Learn and adapt to changes.

• Be receptive to constructive feedback. 

• Purchase for and control production.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Coordinate, organize and participate in all production pertaining to the kitchen. 

• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. 

• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. 

• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

• Report to the Executive Pastry Chef on any issues and take appropriate action.

• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.

• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. 

• Exercise maximum control on wastage to achieve optimum profitability.

• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. 

• Prepare the necessary work orders for the Engineering department.

• Ensure that recipes and costings are established and updated.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

• Select team members who display qualities and attributes that reflect department standards.

• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.

• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.

• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.

• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

• Carry out any other reasonable duties and responsibilities as assigned.

• Have a variety of pastry, chocolate and bread making techniques.

• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.

• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.

• Able to work with and consume all products and ingredients.

• Able to convert recipes and follow them through.

• Proficient in Microsoft Word and Excel.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stress situations, remain calm under pressure and able to solve problems.

• Excellent leadership skills.

• Knowledgeable in HACCP.

• Technical education in hospitality or culinary school preferred.

• Good command in English, both verbal and written to meet business needs, preferred.

• Work experience in similar capacity with international chain hotels preferred.