Pastry Sous /Junior Sous Chef

To maintain standards set by the Pastry Chef in relation to food preparation and food quality Act as a mentor to the kitchen team responsible for pastries and desserts. Develop ideas for new pastry dishes. Assist with weekly ordering, stock rotation, receiving and correct storage of produce. Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations. Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency. Ensure all kitchen staff follows safe working practices. Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef. Covering all duties required of the Pastry chef in their absence. Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing. Attend to any other related duties as directed by the Executive Chef. To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff. Prerequisite A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered. Good knowledge in the use of various cooking methods, ingredients, equipment and processes. Ability to multitask and work efficiently under pressure. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Good in taking instructions from Executive Sous chef and knowledge of best cooking practices. Good in customer service, focused and oriented. Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff. Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour. #J-18808-Ljbffr Como Lifestyle