Jr. Sous Chef (Pastry)

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

POSITION SUMMARY

Assist the Pastry Sous Chef in direction and management of all the operations and associates, assuring the proper preparation of all baked items for the food and beverage outlets and banquet day-to-day pastry production and operations. Performs the duties of the Pastry Sous Chef in his/her absence.

SCOPE AND RESPONSIBILITIES

1. MEETS AND EXCEEDS CUSTOMERS AND TEAM MEMBERS EXPECTATIONS

By providing "Unique Guest Experience" service and teamwork:

• Provides value-added service to customers by doing whatever is reasonable and possible to meet or exceed customer expectations.
• Communicates effectively with customers, co-workers, and supervisors.
• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Handles difficult situations effectively.
• Meets "Unique Guest Experience" service standards.
• Performs other duties as required to provide.

2. LEADERSHIP

2.1 Meets and exceeds expectations of employees by utilizing leadership skills and:

• Develops and implements strategies to achieve Employee Satisfaction Index goals.
• Creates a positive work environment for all employees.

3. ADMINISTRATION

3.1 Maintains equipment in good condition to avoid accidents and costly repairs. Ensures smooth operation and maximizes operating life.

• Together with the Engineering Head, prepares a checklist and preventive maintenance follow-up.
• Ensures that Stewarding is washing equipment properly. Coordinates with Stewarding the daily and weekly cleaning of all production and storage areas in the kitchen.

3.2 Monitors the level of customer satisfaction.

• Analyzes customer feedback on food quality and serving timings.
• Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.

3.3 Attends meetings to gather maximum information and maintain good communication with other F&B sections.

• Attends daily Culinary / F&B briefing.
• Attends F&B meetings when requested.
• Discusses and solves any day-to-day problems.

3.4 Assists in the preparation of the Food and Beverage budget.

• Monitors actual versus budgeted expenses; takes corrective action as necessary to ensure adherence to budgeted expenses.
• Minimizes spoilage, waste, and overproduction.
• Controls payroll cost and overstaffing.

4. PRODUCTION

4.1 Supervises and participates in the preparation of food for restaurants, banquets, and room service.

• Assures adherence to Crimson's standards of food quality, preparation, recipes, and presentation.
• Supervises the proper setting up of each item on menus and ensures their readiness.
• Stores unused food properly to minimize waste and maximize quality.
• Assures smooth kitchen operation by coordinating with related Food & Beverage departments.
• Consults with Restaurant Supervisor about daily specials, rotation of products, and any upcoming special events.
• Prepares a list of perishable items on a daily basis at each outlet to ensure proper rotation and utilization.

4.2 Controls Quantity

• Adjusts production according to projected covers using function sheets/guest list, forecast occupancy.
• Plans and requisitions food as needed; discusses requisitions with the Japanese Executive Chef.
• Controls food cost properly by maintaining accurate records of all food ingredients used.

4.3 Keeps Cost Within the Assigned Budget to Ensure Profitability

• Works with Pastry Sous Chef and Cluster Executive Pastry Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service.
• Keeps updated with market survey and trend.
• Works closely with Cost Controller to ensure all credits and reports are done.
• Checks food cost daily.
• Keeps minimum stock to avoid wastage.
• Gets the best price for the product.
• Oversees inventory, purchasing, and disbursement of all supplies.

4.4 Controls Quality

• Ensures that all products are received in correct unit count and condition, and deliveries are performed in accordance with culinary receiving policies and procedures.
• Prepares and maintains recipe cards.
• Prepares market lists.
• Controls and oversees the seasoning, portions, and appearance of food served in the operation.
• Obtains customer feedback.

4.5 Constantly Improves Quality of Food Served in All Outlets to Ensure Customer Satisfaction

• Works closely with Purchasing Department.
• Gives training to pastry commis, demi chef, CDP pastry on new menus.
• Makes two (2) daily inspection trips through the kitchen to observe condition, method, and progress during production service.
• Meets daily guests.
• Maximizes customer satisfaction by providing the highest quality product within consistent cost constraints.
• Assures adherence to Crimson standards of food quality, preparations, recipes, and presentation.
• Oversees all food-related operational areas.
• Maintains product consistency by conducting inspections on seasoning, portions, appearance, and follow-up.

5. NEW MENUS PLANNING AND PROMOTIONS

5.1 Plans new menus and promotions to constantly provide quality choices of food in all outlets.

• Helps the Pastry Sous Chef and Executive Pastry Chef develop and research new recipes and creates decorative cakes, statuaries, and ornaments for special events, parties, and banquets.
• Gets open feedback from staff by practicing Management By Walking Around (MBWA) daily.

6. HUMAN RESOURCES

6.1 Sets and maintains service standards

• Clearly describes standards.
• Constantly compares performance to standards.

6.2 Motivates employees

• Provides positive feedback and reinforcement.
• Listens effectively.
• Seeks out employees' concerns and offers assistance.

6.3 Coaches, counsels, disciplines employees

• Logs specific employee incidents.
• Sets time aside to offer advice.

6.4 Determines priorities, sets goals, and follows up

• Prepares monthly action plan.
• Grades/rates priorities.
• Prepares daily to-do list.

6.5 Monitors and controls attendance, shift rosters

• Follows proper staffing guidelines and prepares production sheets.
• Prepares attendance sheets.
• Prepares shift rosters.

6.6 Participates in selection of staff

• Reviews applications.
• Conducts interviews.
• Completes interview assessments.
• Makes recommendations.

6.7 Conducts performance appraisal

• Completes appraisal forms for all kitchen staff.
• Analyzes training needs and schedules training.
• Conducts probation period review.

6.8 Identifies and analyzes problems and develops solutions

• Records critical incidents.
• Shares problems with team and discusses solutions.

COMPETENCIES AND SKILLS REQUIRED

• Excellent knowledge of baking and pastry-making techniques
• Ability to produce both classical and contemporary style pastry and confectionery products
• Ability to use pastry-making and baking equipment and utensils
• Ability to fill and decorate cakes, chocolates, and pastries
• Creativity and visual flair
• Organizational and communication skills
• Precision and attention to detail
• Physical strength and stamina
• Ability to work under pressure and to deadlines
• Computer literate, preferably with food procurement systems

QUALIFICATIONS

• Graduate of Culinary or School, specializing in Pastry/ Bakery.
• High School Graduate attended or recognized pastry seminar or trainings.
• 5 to 7 years of experience in High volume fine dining or hotel or restaurant.