Pastry Sous Chef

Organize manning schedule for Kitchen with regard to productivity, cost and to daily forecast.Ensure all employees operate according to standard policy and procedure and hotel rules and regulations.Ensure safety and hygiene training with all employees in the department. Monitor welfare and morale of employees.Maintain discipline with all kitchen team members and follow hotel policy and procedure in all employee related maters.Liaise with Human Resources department to update all employee file information.Abide by all rules, regulations, policies and procedures of the hotel. Ensure that all employees report for duty in each outlet with correct uniform.Ensure that each outlet operated food cost at an acceptable cost level. Monitor all cost and take corrective action when required.Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:Dish presentation/ garnish, accompanimentQuality of presentationQuality of tasteOperating equipment clean and to standard