The Pastry Sous Chef is responsible for all aspects of daily food preparation in the pastry production of the hotel supporting the Executive Chef and the set directions in all areas of F&B. They direct pastry kitchen staff and all food related concerns or topics on behalf of the Executive Chef.
The following is a sample list:
* Support the Chef in Developing and representing all pastry category Food of the Concept, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
* Assist with Interviews, hire, as directed & train and manage all pastry staff on a daily basis
* Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
* Help Organize, Oversee and Manage all pastry operations in Daily Operations
* Help Create conceptual assigned menus, recipes, use records,
* Help organize and execute menu implementation list and timelines
* Ensure continuous success following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
* Support the Executive Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs
* Execute all accounting procedures required not limited to and/or including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
* Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
* Monitor all Food related expenses and ensure budgeted levels are achieved
* Monitor all guest corporate feedback scores and conspire for positive influence on rankings
* Foster a climate of cooperation and respect between coworkers
* Mentor all associates for career development and advancement
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