Pastry Sous Chef

Responsible for overseeing the daily kitchen operations, ensuring that the kitchen staff adheres to the company’s policies and standards while maintaining high food quality and operational efficiency. Directs and support the kitchen staff in food preparation, scheduling, and inventory management, while ensuring effective coordination during peak times to maximize customer satisfaction. Deputize for the Head Chef as needed and ensures consistency in food preparation, cost control, and timely delivery of orders. 

-Implement the F&B Division’s set policies and procedures and comply with the company’s other policies. 

-Direct and guide the daily activities of the kitchen staff while ensuring the alignment of all activities with the company’s policies and restaurants’ standards. 

-Assign tasks to the Kitchen Team and manage the preparation of the kitchen staff’s schedules according to the anticipated business activity to ensure having enough employees during peak times. 

-Assist and guide the Kitchen Team by introducing the new food and non-food items offered by the restaurant, as well as the proper methods of food preparation to minimize wastage and control food costs. 

-Ensure a smooth food preparation process during peak periods to deliver customers’ orders in a timely manner and maximize customer satisfaction. 

-Oversee the preparation of all menu items and special requests and opening/closing duties as assigned. 

-Ensure proper coordination between Kitchen Team to avoid miscommunication issues and increase the efficiency of operations. 

-Administer consistency in preparing food and non-food items in accordance with the restaurant recipes manual, portioning, cooking, and serving standards. 

-Perform quality and presentation checks on the prepared items (Food and non-food) and present the same to the Head Chef for a final check before serving the items to the restaurant customers. 

-Ensure inventory check-ups on a regular basis for all food and non-food items including monitoring the quantity of food in stock, walk-in fridges, and following up on the expiry dates of all items.  

-Ensure the availability of food supplies based on the current consumption & future requirements and communicate with Suppliers in case of any issues related to delays or low-quality items. 

-Schedule the preparation of Restaurant Team meals including back-of-house and front-of-house team members. 

-Deputize in the absence of the Head Chef and take charge of the kitchen when directed to do so.  

-Perform other duties related to the job as assigned by the direct superior. 

-Always adhere to HACCP (Hazard Analysis Critical Control Point) by all assigned restaurant employees, if applicable. 

-Ensure that all employees adhere to the Restaurant/s Standards including workstation cleanliness, personal hygiene, clean uniform, etc. 

Monitor gas appliances and all safety precautions that need to be taken in terms of using chemicals to clean restaurant surfaces (equipment, counters, walls, and flooring) and other precautionary daily activities daily. 

-Prepare and submit reports related to the Kitchen activities and team, repair & maintenance of all Kitchen equipment (temperatures, coolers, electric supplies, etc.), as well as; stock levels and stock quality reports on a regular basis (on the basis of their daily operations) to the direct superior.