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Pastry Sous Chef

  • JR-01702
  • Culinary / Kitchen
  • Full time
  • Permanent
  • Mandarin Oriental, Bangkok
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  • Organize manning schedule for Kitchen with regard to productivity, cost and to daily forecast.
  • Ensure all employees operate according to standard policy and procedure and hotel rules and regulations.
  • Ensure safety and hygiene training with all employees in the department. Monitor welfare and morale of employees.
  • Maintain discipline with all kitchen team members and follow hotel policy and procedure in all employee related maters.
  • Liaise with Human Resources department to update all employee file information.
  • Abide by all rules, regulations, policies and procedures of the hotel. Ensure that all employees report for duty in each outlet with correct uniform.
  • Ensure that each outlet operated food cost at an acceptable cost level. Monitor all cost and take corrective action when required.
  • Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:
  • Dish presentation/ garnish, accompaniment
  • Quality of presentation
  • Quality of taste
  • Operating equipment clean and to standard

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