Junior Sous Chef Pastry - Aman Nai Lert Bangkok

Aman

Thailand

Fresher

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Posted 11 hours ago
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Job Description

Location Overview

Join our team in Aman Nai Lert. Amid the skyscrapers of central Bangkok, Thailand's first urban Aman hotel and residences will rise from the verdant sanctuary that is Nai Lert Park. Here, history and nature will come together to tell a new Aman story, one entwined with the exceptional legacy of Thailand's revered Nai Lert family.

Scope of Work:

To assist the executive pastry chef in preparing and implementing menus and specialty dishes for all outlets, to provide permanent control of food technology, maintaining standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. To assist in organizing and managing daily kitchen operation, preparing budget, verifying payrolls, dishing costs and organizing food storage.

Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability. To maintain a very healthy and friendly work environment together with the highest level of training and supervision. To be able to maintain the hygiene and sanitation of all areas in accordance with HACCP and achieve the set scores for the annual hygiene audits (Internal and external).

Prepares and presents a broad array of cakes, pastries, desserts, pralines, petits fours which meet customer expectations. Problem solving, reasoning, motivating, organizational and training abilities. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsibilities and Duties:

General

To report for duty punctually, well-groomed and always wearing the correct uniform.
To accept flexible work schedule necessary for uninterrupted service to guests.
To always project a positive and motivated attitude and exercise self-control.
To develop a solid working relationships with other departments within areas of responsibility
To assist the executive pastry chef on the preparation of all desserts and bakery related menus/products of each outlet including IRD, bars, retail, room amenities, functions and residences.
To be organized for tailored preparations, last-minute orders and personalization's.
To be active in the research and development of new items and techniques.
To align management style, working practices and conduct with Aman hotel's vision, corporate values and policies.
To personally have a thorough understanding of the hotel and its operations and communicate this to associate.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
To have a complete understanding of the company's policy relating to fire, hygiene and safety.
To attend regular departmental meetings and daily briefings with the executive pastry chef.
To co-ordinate kitchen staff operation and organize communication with all outlets
To organize and set up the assigned section of the satellite kitchen as efficiently as possible.
Ensures readiness and makes priorities in case of last-minute changes to reservations.
Ensure that all kitchens and equipment are always properly maintained and in good condition with minimum breakage.
Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents.
Assist with organizing special events and special food promotions.

Quality & Productivity

To be aware of the hotel's quality management program.
To ensure that the market list is being ordered and received in time with the highest quality and hygienic standards.
To achieve the best quality in food production and take part in working out new dishes based on customer demand, variety of menus and up-to-date concepts.
To be fully aware of market needs and trends.
To frequently taste food & beverages in all outlets and be demanding and critical when it comes to quality and presentation standards.
To guarantee consistency among the team according to the given recipes.
To schedule employees based on the business levels to maximize productivity and minimize payroll costs.

People

To assist in the building of an efficient team of employees through multi skilling, multi-tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
To maintain good working relationships with colleagues and all other departments.
To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within it.
To help the executive pastry chef to organize and conduct training in cooking methods and improve operation standards also providing the necessary equipment to perform their function.

Cost & Financial Management

To build a cost-conscious culture among the team to meet the monthly targets.
To monitor purchasing practices to ensure maximum quality at the lowest possible price.
To carry out on daily basis for food spoilage and wastage regulating the purchase accordingly.

Hygiene

Maintain an immaculate personal hygiene of him/herself and the colleagues.
To attend all basic and advanced training related to hygiene awareness including the HACCP certificate.
To create an hygiene monitoring system for all chefs to ensure the HACCP standards are followed and maintained.
To follow the daily, weekly and monthly cleaning schedule for the entire area including cold and room temperature storage.
To follow the SOP provided for the correct usage and sanctification of working areas and equipment.
To summarize, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

Requirement