MELCO Resorts & Entertainment - Bakery Sous Chef - Limassol

Job description

POSITION SUMMARY:

The Bakery Sous Chef is responsible for delivering on the City of Dreams Mediterranean Food and Beverage vision, standards, and objectives by assisting the Bakery Chef in leading and managing the bakery team to produce consistently high standard cuisine, within financial and business metrics provided by senior management. The Bakery Sous Chef takes full ownership of the Operations when the Bakery Chef is not on Duty.

Job Duties

PRIMARY RESPONSIBILITIES:

• Remains responsible for the production and quality of all bakery products and the controls of all daily aspects in the Bakery
• Assists the Bakery Chef with the production and quality control of all Bakery items and ensures a smooth operation
• Maintains clear communications with the Executive Pastry Chef and other Executive Chefs, including all relative internal communications, and relays all guest comments both positive and negative. Further passes on all necessary communications to the Culinary team
• Manages the kitchen team to produce consistently high-quality production and presentation in all outlets and the hotels, always meeting agreed standards
• Remains responsible for ensuring all pastry and bakery items served are freshly baked as close to service times as operationally possible, by monitoring all baking schedules
• Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, shares knowledge and upholds all culinary & hotel standards
• Ensures profitability by avoiding wastage and being cost conscious
• Trains and develops all kitchen staff to operate to the required standards as established and keeps appropriate documentation
• Assists the Bakery Chef and outlet chefs in the planning of activities, promotions, and menu implementations according to the annual plans
• Handles customer comments and complaints, and takes swift corrective action to resolve issues to the customer’s satisfaction
• Ensures the food cost of the Bakery is in line with budget as well as kitchen operating supplies, and kitchen energy costs
• Ensures consistent quality of all food stuff purchased, monitors quality at receiving point, and ensures value of purchases match correct food costs
• Conducts weekly inspections and walk through of all kitchens, together with Engineering & Stewarding Departments, monitors maintenance and ensures good working order of operating equipment, and cleans hygienic kitchen with documented follow-ups
• Monitor’s cleanliness and hygiene of the Bakery with the stewarding department and leads HACCP program together with Hygiene Officer
• Ensures that all employees report for duty in the Bakery with correct uniform in a timely manner
• Manages poor performance, conflict, and difficult situations to achieve results acceptable to participants, the organization and legislation
• Maximizes employee productivity and achieves optimum staffing levels to minimize payroll
• Adheres to all Company policies and procedures

Job Requirements

KEY PERFORMANCE INDICATORS

• Strong knowledge of relevant products, services and procedures
• Continuous progress of Technical Skills
• Staff retention and development
• Hygiene Standards are met

QUALIFICATIONS:

Experience

• Minimum 6-8 years professional kitchen experience, including:
• Management experience in a ‘five star’ kitchen environment
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
• Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition

Education

• Successful completion of a 4 year apprenticeship or relevant training or diploma
• Food Safety training / certificate (HACCP or ISO22000 preferred)
• Additional management qualifications an advantage

Skills / Competencies

• Hands-on, cuisine oriented primary skill set
• Must understand the difference between management and leadership, and be able to apply both
• Competent with all basic Microsoft functions, including Word, Excel and Outlook
• Good understanding of food cost, how to calculate and manage
• Quality management and quality control
• Must have relevant written/spoken language ability (multiple languages an advantage)
• Be able to demonstrate understanding of one’s own strength and weakness

PERSONAL COMPETENCIES:

• Achieves agreed objectives and accepts accountability for results
• Displays a high commitment to delivering results
• Leads others to achieve business objectives
• Communicates effectively
• Displays the highest level of integrity
• Ability to maintain discretion
• Self-motivated
• Approachable