Pastry Sous Chef

Company Industry: Hospitality & Leisure Job Level: Mid level Work Type: Full Time Minimum Qualification: Certificate Years of Experience: 4 years Location Other Zanzibar District Zanzibar Description Reporting to: Executive Chef Experience/Knowledge Required: -4 years experience in similar hotels or resorts 5* category -CAP in food production or similar recognized qualifications -Excellent leadership and communication skills -Fluent in English REVENUE ANALYSIS Strategic planning through the use of analysis and reports •Prepares requisitions of supplies as per standards •Verifies existing stock. •Control pastry food cost and budget. •Keeps monthly inventory of equipments and utensils for control purposes •Calculate “Fiche de plat” and submit to Executive Chef for fixing of price KITCHEN SERVICE Management of the Kitchen so as to deliver a consistently high standard of customer service within the Hotel •Able to organise the “passe” in an efficient manner that ensures fluid service. Knows how to prioritize captain orders as per guest preferences •Check on guests preferences as per daily arrivals and VIPs •Ensure high level of quality services are delivered to guests at all times in the Pastry. •To create and implement new recipes •Handling and monitoring of guests complaints and the relevant follow up action required •Establish and maintain effective employee relations. •Manage day to day operations ensuring standards are adhered to and maintained. •Ensure a consistently high standard of presentation is maintained for both the department and team. •Ensure all outlets’ responsible are managing their responsibilities as per SOP •Prepares and issues work program to respective sections through sous-chefs • Prepares menu list and meal programme forecast over specified period, to ensure that variety of food. • Control quality of meal by testing and verifying texture and consistency. •Independent carrying out of orders in the food and non-food area •Monitoring the flow of goods •Checking goods at the goods in point in cooperation with the Purchasing Team Leader •Carrying out inventories •Draw up work schedules for the Pastry and Bakery Department, taking account of all the legal bases and the volume of business •Training and management of Pastry Team Members and trainees •Draw up menus for all outlets in cooperation with the Executive Chef •Carrying out taste cooking and refresher training courses •Preparing all meals and checking all dishes at the Pastry •Ensures observance of health and sanitary regulations in kitchen by giving appropriate instructions to staff. •Control the cleaning of the pastry and the installation of pastry and bakery equipments. TEAM MANAGEMENT Develop team and individual skills and performance to the highest possible level. Able to identify & address HR related issues and to provides appropriate manning & skills to team •Assist the Executive Chef in daily communication meetings that are held within all areas of kitchen •Ensure Job Skills Training (JSP) is followed for all new employees. •Training records must be kept updated and planned training completed. •Establish pastry and bakery duty roster to ensure complete coverage at all times •Checks attendance of team members (monitor over time) •Conducts on the job training for pastry responsible, especially on new recipes for upgrading service •To provide timely guidance and feedback to help others strengthen specific knowledge/skill areas FINANCE Achieve/succeed the budget for the departments •Adhere to departmental operating expenses as laid out in the budgets/forecast. •Compile departmental work schedules and manage departmental payroll in line with budgets •Approves requisitions of supplies from store according to pastry requirements. •Calculate “Fiche de plat” and submits to Executive Chef for fixing of price. •Keeps inventory of equipments and utensils for control purposes. COST CONTROL To monitor against budget key performance targets to ensure goals are achieved. •Schedule annual leaves during low demand periods to maximize payroll savings. •Verifies existing stock (dry store, utensils etc) and informs Executive chef SAFETY & SECURITY A safe environment for our guests and Team Members at all times •Is aware of the joint responsibility for safety in our Hotel and abides strictly by all the safety instructions, especially when operating the machines and equipment. •Behave at all times in such a way as to avoid accidents. •Is able to raise the internal alarms correctly •Know how to what to do in case of an evacuation/fire alarm or other emergencies (i.e. bomb threats). •Do regular meetings and carry out tours of inspection in order to ensure that the rule of hygiene are being observed and maintained at all time. STEWARDING AND HYGIENE Maintaining an exemplary standard of hygiene •Check daily goods deliveries taking account of the HACCP guidelines •Training Team Members in the kitchen and stewarding area on the legal guidelines as defined in HACCP •Responsible for observing the waste regulations issued and the corresponding sorting of waste. PRODUCT KNOWLEDGE Know about the facilities of the hotel and The Residence Zanzibar in general •Be able to give correct information to fellow Team Members and/or to guests regarding the hotel and/or The Residence Group PEOPLE MANAGEMENT A good atmosphere in the department where Team Members feel valued & recognized • If necessary carries out disciplinary measures in respect of the Team Members under his/her supervision, with the aim of assuring good performance and satisfaction of Team Members. • Joint responsibility for maintaining standards, revise these regularly and guarantee that these are upheld by targeted training. • Leads by example, provides clear objectives to the team and is able to enlist the aid and support of others • Draw up work schedules one month in advance and create the holiday schedule taking account of the needs of business, and observing the legal provisions. MAINTENANCE OF SYSTEMS & PROCEDURES To ensure all systems are kept up to date with accurate information and The Residence Zanzibar standards are complied with fully. • Ensure daily shift hand-over are conducted in a professional and constructive manner. • Regularly spot check duty shift checklists to ensure tasks completed. • Ensure all close of day procedures and reports are completed as per The Residence Zanzibar standards. • Keeps consistency between words and actions; Work in an ethical manner as per our procedures and be able to protect confidential information. PREREQUISITES: • Work with in all pre-set budgetary limits • Comply with all The Residence Zanzibar policies. • Comply with all systems and procedures as laid down by the Executive chef, GM and The Residence Zanzibar code of ethics. • The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment. • The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework. Position is only for Locals ( Tanzanians) To apply for this job, please go to the following website: https://www.brightermonday.co.tz/job/pastry-sous-chef-6k68dj

• 148