Sous Chef Bakery

DUTIES & RESPONSIBILITIES

Financial

1. To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Department.

2. To ensure that Bakery Pastry and the Retail outlet is managed successfully as independent profit centers.

3. To assist in ensuring that the Retail outlet is managed by a Management Team who is totally accountable for their profitability.

4. To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining minimal inventories and Delivery on Demand where possible.

5. To ensure that the Department Operational Budget is strictly adhered to.

6. To monitor all cost and recommend / institute measures to control them.

7. To review monthly forecasts and schedule resources accordingly.

Operational

1. To ensure that the Bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies & Procedures and Minimum Standards are adhered to.

2. To assist in the implementation of a flexible employee base with the right mix of Full Time and Part Time employees. To allocate employees over the Department based on established business levels for that day.

3. To assign responsibilities to subordinates and to check their performance periodically.

4. To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.

5. To monitor service and Bakery and Pastry standards in all outlets and banquets. To work with the Outlet Managers Banquet Services Manager and respective Sous Chefs to take corrective action where necessary.

6. To establish and implement performance standards for the Bakery and Pastry Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation within the Bakery Kitchen.

7. To check incoming ingredients ensure that all merchandise is in accordance with order sheets and receiving records.

8. To ensure correct handling basic maintenance of machinery and tools in the Bakery and Pastry kitchen.

9. To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.

10. To prepare and supervise daily mise en place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.

11. To be available and on duty during peak periods (frequently opening and closing the operation) and regularly work in the Outlet kitchens with the respective Sous Chefs.

12. To be demanding and critical when it comes to operating standards.

13. To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

Guest Service

1. To establish a rapport with guests maintaining good customer relationship and handle all guest complaints requests and inquiries on food beverage and service.

2. To ensure that the Bakery and Pastry team projects a warm professional and welcoming image especially in open kitchen concepts.

Food & Beverage Product

1. To frequently verify that only fresh products are used in Bakery and Pastry preparation.

2. To frequently taste Bakery and Pastry products in all outlets and be demanding and critical when it comes to Food & Beverage quality.

3. To encourage the Bakery and Pastry Team to be creative and support the Food & Beverage Divisions marketing and upsell activities. To encourage creativity among the Outlet Teams.

Administration

1. To ensure that Departmental Operations Manuals are prepared and updated annually.

2. To ensure accurate maintenance of recipes conversion recipes yield tables and product specifications.

3. To attend Food & Beverage Meeting.

4. To ensure that all meetings are well planned efficient and result oriented.

5. To plan work assignments based on occupancy forecast Banquet orders and work sheets and adjusts schedules to meet emergencies.

6. To ensure that deadlines on all projects are met.

Marketing

1. To continuously seek ways to assist the Outlet management maximizes their revenues and profits through Bakery and Pastry products.

2. To monitor and analyze the activities and trends of competitive restaurants bars and other hotels banqueting departments.

General

1. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook BSA 43-point checklist and the Hotels policy on Fire Hygiene Health and Safety.

2. To report for duty punctually wearing the correct uniform and nametag at all times.

3. To maintain a high standard of personal appearance and hygiene at all times.

4. To maintain a good rapport and working relationship with staff in the outlet and all other departments.

5. To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.

6. To fully support the Departmental Trainers function in the Department assigned.

7. To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.

8. To respond to any changes in the restaurant function as dictated by the hotel.

9. To project at all times a positive and motivated attitude and exercise self-control.

10. To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.

11. To provide a courteous and professional service at all times.

Employee Handling

1. To assist with recruitment and select and employees who are able to work within the decentralized management philosophy following the Concepts Statement established and the Financial Operational and Administrative Philosophies based on Marriott Hotel standards.

2. To ensure that effective training programs are implemented in the Bakery and Pastry Kitchen with the Training Manager and Departmental Trainers.

3. To ensure that productivity and morale within the Bakery and Pastry Kitchen is maximized and that discipline following Hotel Policies & Procedures and local legislation is consistently maintained.

4. To assist in the building of an efficient team of employees and flexible scheduling and by taking an active interest in their welfare safety and development.

5. To develop departmental trainers assign training responsibilities and meet with Departmental Trainers monthly.

6. To prepare weekly work schedules in accordance with workload and priorities for the approval by the Executive Pastry Chef.

7. To keep Bakery and Pastry employees up to date with seasonally available products and new products on the market.

8. To conduct yearly performance appraisal and give employees regular feedback on their job performance.

9. To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.

10. To ensure that all employees provide a courteous and professional service at all times.

11. To ensure that all employees have a complete understanding of and adhere to the Hotels Employee Rules & Regulations and adhere to the hotels policy relating to Fire Hygiene Health and Safety.

12. To carry out any other reasonable duties and responsibilities as assigned.

13. To project at all times a positive and motivated attitude and exercise self-control.

Others

• To carry out quarterly bi-yearly yearly inventory of operating equipment if needed.
• Performs other duties as assigned to meet the business need.