西饼房厨师主管 Pasty CDP

Leadership
Responsible for the operation and organisation of one section. Provide direction and support to the team to deliver the operational requirements of the day. Actively support the development of internal talent within the Kitchens and own team. Provide support to the Sous Chef to ensure that the People Review process is adhered to. Build effective working relationships with support functions including various departments of the Residence
Culinary Skills
Set daily production levels and guidelines for the section and delegate to the team; ensuring that quality standards are met. Responsible for ensuring that all dishes are made to specification including temperature, seasoning, flavour and presentation by conducting spot checks; make any corrections as required in their sections/outlets Responsible for ensuring that all goods received in own area both from internal and external vendors is of the highest quality; follow agreed process to reject substandard quality and produce. Responsible for ensuring that all required mis en place is completed for the following shift. Maintain and update the recipe books for the station. Contribute to menu planning and ad hoc project work as required. Highlight any potential staffing issues for the section to the senior chef to aid with staff deployment and scheduling.
Operations
Manage the day to day administration of the kitchen ensuring compliance to all internal systems Assist the Sous Chef in planning and forecasting of stock and orders; monitor stock levels and escalate as required. Responsible for the organisation, stock rotation and labelling of food stored in the section walk in fridges and freezers. Responsible for ensuring that all staff adheres to the company tasting policy. Ensure good waste routines are in place within the station to minimise loss; ensure all waste is logged correctly. Ensure all maintenance issues are reported to the service desk and to be written in the section/outlet closing book Ensure all equipment shortages are reported to the senior chef.
Compliance
Ensure that food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related outlets. Implement recommendations from Food Safety Audit’s; escalate any concerns to the Sous Chef. Responsible for ensuring that all administration for own section is completed and complies with the deadlines set including fridge temperature logs, wastage sheets, par sheets etc. To adhere to all regulations as set out in the Health & Safety at Work Act, Food Safety in addition to the internal policies and procedures.