Food delivery – all outlets receive pastries as per requirements and plan, assist in menu planning Food costs – monitoring expenses, portion sizes Management of staff – performance management, discipline, staff compliment needed Stock control – par stock maintained, food and equipment counts Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction
MINIMUM REQUIREMENTS:
3 year Chefs Diploma 5 years experience as a Sous Chef – experience with soufflés, fragile spun sugar and temperamental chocolates essential Knowledge of food ordering and costing HACCP knowledge
COMPETENCIES REQUIRED:
Creative and artistic Remain up to date with current trends Good interpersonal skills – eg train younger incumbents Prepared to work extended hours