Sous Chef de Partie (Croissant) @ Advance Immigrations

Job Description

1. Job Purpose

Assists the Viennese Chef in all his duties and deputize for the Chef de Partie during his absence.

2. Principal Accountabilities

Supervises the preparation and production of all baked goods, playing the leading role in controlling all the stages of production. Prepares all croissant pieces for display and special occasions orders. Maintains work areas, utensils, and equipments clean. Prepares specialty baked goods for in-house and catered events. Ensures that equipments are within the norms; reports to the maintenance department any out-of-order incidents. Maintains food production records, reports, and department files as required. Orders materials from main warehouse through the Production Supervisor; estimates daily and weekly requirements and replenishes items as appropriate. Provides training and guidance to the pastry cooks and other workers performing related work. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions. Trains and coaches all new hired employees in his/her department to meet job requirements and supervises their performance. Ensures compliance with companys policies and procedures. Assists the Viennese Chef in evaluating all employees under his/her supervision. Performs miscellaneous job-related duties as assigned.

3. Communication & Working Relationships

Works closely with supervisors and colleagues while maintaining a professional and respectful attitude

4. Knowledge, Skills, and Experience

High School Diploma. At least 2 years of work experience directly related to the duties and responsibilities specified. Ability to maintain high quality control standards. Experience in preparing and baking a variety of pastries, rolls and/or other baked goods. Knowledge of supplies, equipment, and/or services ordering and inventory control. Ability to receive, stock, and/or deliver goods. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. Knowledge of food preparation and presentation methods, techniques, and quality standards. Experienced in gathering data and preparing reports. Good interpersonal and leadership skills.

5. Physical Requirements of the job

Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises. Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day. Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.

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Keyskills:   food preparation commis sous chef chef de partie