Pastry Sous Chef

Mandarin Oriental Bosphorus İstanbul

Principal Accountabilities

·      To supervise and co-ordinates all  preparation/presentation

·      To plan production in order to facilitate all daily requirements

·      To develop appropriate seasonal  menu offerings in line with the concept of Bar Boulud in conjunction with the Executive Chef

·      To ensure appropriate cost control

·      To liaise with suppliers to ensure adequate quality of deliveries

Standard Tasks

·      To co-ordinate rotas

·      To oversee the kitchen through both lunch and dinner

·      To carry out the requisitioning and ordering

·      To carry out the daily briefing

·      To liaise with restaurant management and kitchen team

·      To encourage maximum bookings

·      To ensure sufficient stock levels in the kitchen

·      To carry out daily work to exceed guest expectations

·      To oversee the smooth running of the day to day operations in the kitchen

·      To strive to deliver the highest quality of food and service

·      To adhere to all legal requirements, regulations and guidelines

·      To check daily menus and function sheets to determine types and quantities of pastries required

·      To indicate requisitions based upon assumed levels of business and planned mis en place

·      To prepare all centre pieces and festive pieces as required

·      To ensure that cost control consideration is made with recipes, including indicated costs

·      To hold all recipes in master files for future reference

·      To prepare weekly time schedules for the section

·      To work actively with their Senior Chefs in order to produce new innovative desserts

·      To maintain the appropriate standard of cleanliness at all times in the department, including equipment and utensils

·      To train all personnel, directing the training officer to utilise external courses for individual benefits in order to establish a strong team

·      To complete all requirements relating to health, hygiene and safety standard

·      To clean and maintain all kitchen areas, including equipment and tools to Safe and Sound standards

·      To carry out annual appraisals on all team members

·      To conduct departmental orientation for all new team members

·      To liase with the Training and Quality Assurance Manager on departmental training needs