Sous Chef Pastry

Key Responsibilities:

1. Support Chef de Partie or Demi Chef de Partie in the daily operation and work.
2. Work according to the menu specifications by the Chef de Partie.
3. Keep work area at all times in hygienic conditions according to the rules set by the hotel.
4. Control food stock and food cost in your section.
5. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
6. Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.