Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing

 

 

 

Executive Pastry Sous Chef

Macau, Macao

Executive Pastry Sous Chef

  • Macau
  • Kitchen Division
  • Full time

Duties and Responsibilities

  • Encourage positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens
  • Plan in conjunction with the Executive Pastry Chef activities, promotions, menu implementations according to the annual marketing plans
  • Ensure that all designated action points from daily briefings or the individuals concerned are following weekly operational meetings
  • Ensure that positive working relations with non-Food and Beverage departments are maintained at all times
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations (FHLSS)
  • Assist the Executive Chef in compiling the annual marketing plans and budgets
  • Ensure disciplinary and grievance procedures are properly adhered to and followed
  • Be constantly aware of customer’s expectations and ever-changing needs
  • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
  • Relate guest comments, positive or negative, to the Executive Chef
  • Responsible for the set up and selection of the Pastry selection throughout the Hotel
  • Find ways to improve the efficiency of the operations which will benefit our Guests
  • Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
  • Co-operate with and drive forward the implementations of Mandarin Oriental Legendary Service Training in all Food and Beverage kitchens through close follow up with outlet Managers

Standard Tasks

  • The Executive Pastry Sous Chef influences the skills knowledge, attitude, communication, and team spirit of his assigned kitchen.
  • He/she ensures the effective use of:
  • Inter kitchen communication meetings
  • Technical knowledge and job skills training for all food produced within his/her area and the effective use of provided materials.
  • Creates enthusiasm for training and development amongst his/her colleagues.
  • Motivates and leads by example.
  • Communication of food trends and market needs to his/her colleagues.
  • Communication of local requirements, food sanitation laws, safety regulations and other to all colleagues.

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