Sous Chef Pastry

San Clemente Palace Kempinski Venice
Azienda: San Clemente Palace Kempinski Venice
Regione: Veneto - Italia
Località: Venezia
Data pubblicazione: 7 Gennaio 2023
Venezia Veneto - Italia

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San Clemente Palace Kempinski Venice is located on the private island of San Clemente, only minutes away by complimentary boat from Piazza San Marco. A proud member of Leading Hotels of the World, this exclusive retreat guarantees peace, tranquillity and privacy with its 190 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace the perfect choice for outstanding events and weddings.
We are looking for:

Sous Chef Pastry

Assist in the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.

Overall objectives
The job of Sous Chef Pastry is executed satisfactorily when:
1. Organize and manage daily kitchen operation, prepare budgets, verify payrolls, dishing costs and organize food storage.
2. Ensure the Pastry department provides the highest food quality consistent with cost control and profitability margins hence maximizing guest satisfaction and profitable efficiency.
3. Assist in preparing and implementing menus and specialty dishes for all outlets.
4. Establish and maintain effective employee working relationships.
5. Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
6. Implement and practice HACCP.

Main responsibilities
I. Adhere to Hotel standards of food quality, preparation, recipes and presentation.
II. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
III. Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained by all Pastry kitchen staff.
IV. Ensure good interdepartmental and departmental working relationships are maintained.
V. Ensure daily operations run smoothly by checking that work has been carried out correctly, the daily function sheet and mise en place lists, and setting priorities in accordance to last minute changes.
VI. Establish – in conjunction with the Executive Pastry Chef – job methods and on a regular basis supervise and correct if necessary cooking standards to maintain a high quality of food and service quality.
VII. Inspect food stores and refrigerated areas and correct, where necessary, storage methods to comply with Health & Safety regulations to avoid spoilage.
VIII. Liaise with chief steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen such as machinery, small kitchen equipment, floors and fridges to ensure a sufficient supply of crockery and cutlery for the Pastry department.
IX. Work with Superior and Director of Human Resource to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.
X. Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
XI. Provide input for probation and formal performance appraisal discussions in line with company guidelines.
XII. Work with superior in the preparation and management of the department’s budget and is responsible for cost-conscious acting by the staff.
XIII. Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all Pastry Chefs are well trained.
XIV. Is aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
XV. Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly as well as instructing others on correct procedures.
XVI. Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
XVII. Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

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L'offerta di lavoro si intende riferita ad entrambi i sessi secondo il disposto delle leggi 903/77 e 125/91.

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