Sous Chef (Bakery)

Job Responsibilities

The position is responsible for overseeing the departments' functioning with strong leadership & attention to detail while elevating and sustaining the competitive edge to provide high quality and consistent bakery and confectionary products in given budgets to increase guest satisfaction within the limits of brand, hygiene standards and budgets.

The Pastry Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer, resulting in creating iconic and profitable restaurants.

• Cost Management
• Knowledge of HR, Training, Sustainability
• Internal Software Knowledge
• Written & Verbal Communication
• Guest Feedback System
• Computer Skills
• Equipment Knowledge & Management
• Safety & Hygiene Practices
• Strategic Thinking
• Analytical Approach
• Coaching and Mentoring
• Team Building & Orientation
• Interpersonal Effectiveness
• Result Orientation
• Customer Centricity
• Managing Crisis
• Decision Making
• Mutual Respect

Skills: Cost Management, Orientation, Training, safety practices , Team Building, Mentoring, Hr, customer centricity, Verbal Communication, Computer Skills, Coaching, Sustainability, Analytical Approach, Decision Making, Strategic Thinking, Written Communication

Experience: 5.00-7.00 Years