Junior Sous Chef (Baker)

Your Day To Day • Conducts shift briefings to ensure hotel activities and operational requirements are known. • Prepares a selection of rolls and breads. • Prepares a selection of specialty items. • Prepares a selection of bread art. • Requisition supply items as needed from storerooms; assist in receiving items and taking inventory. • Set up work station as required to include mis en place, tools, equipment and supplies. • Maintain sanitation, cleanliness, and safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens. Alert management of potentially serious issues. • Clean and/or break down work station and complete closing duties including transporting dirty pots to the pot wash station, sterilizing and cleaning cutting boards and work tables , and preparing station for the next day’s activities. • Maintains personal hygiene . • Buffet Food • Prepares and presents food for buffets. • Prepares and presents desserts for buffets. • Stores buffet items. • Communicates politely and display courtesy to guests and internal customers. • Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information. • Establishes and maintains effective employee working relationships. • Attends and participates in daily briefings and other meetings as scheduled. • Attends and participates in training sessions as scheduled. • Prepares in advance food, beverage, material and equipment needed for the service. • Cleans and re-sets his/her working area. • Implements the hotel and department regulations, policies and procedures including but not limited to: • House Rules and Regulation. • Health and Safety. • Grooming. • Quality. • Hygiene and Cleanliness. • Works with Supervisor in manpower planning and management needs. • Works with Supervisor in the preparation and management of the Department's budget. What We Need From You • Degree or certificate in culinary arts. • 2 years related experience as or training in bakery or food preparation or an equivalent combination of education and culinary/kitchen operations experience. • Must speak local language(s). • Having self-transportation is an advantage. • Communication skills are utilized a significant amount of time when interacting with clients and the guests. • Basic calculation skills are used frequently. _____________________