Pastry Sous Chef – Kona Village | Rose Wood

January 27, 2024

Job Description

Job Summary To assist in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.
  • Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
  • Assists in the preparation and updates of individual departmental operations manuals.
  • Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Guest Satisfaction
  • Always provides a courteous and professional service.
  • Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
  • Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
  • Maintains positive guest and colleague interactions with good working relationships. Finance
  • Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
  • Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Operations
  • Ensures that all company minimum brand standards have been implemented.
  • Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Monitors Bakery and Pastry standards in all outlets and events.
  • Checks incoming ingredients ensuring that all merchandise is in accordance with order sheets and receiving records.
  • Ensures orderly handling of all raw products and checks that quantities prepared are according to recipes and plate specifications.
  • Prepares and supervises daily mise on place and ensures that all sections are supplied with fresh and high-quality products based on anticipated business levels.
  • Frequently verifies that only fresh products are used in Bakery and Pastry preparation.
  • Frequently tastes bakery and pastry products in all outlets and be demanding and critical when it comes to Food and Beverage quality.
  • Establishes and enforces sanitation standards for the kitchen.
  • Ensures that all Food and Beverage Essentials are implemented.
  • Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Human Resources
  • Assists in the recruitment and selection of all Pastry associates as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.
  • Through hands-on management, closely supervises the kitchen associates in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
  • Delegates as appropriate the duties and responsibilities necessary to trained associates who are well equipped and resourced to correctly accomplish these tasks.
  • Assists to oversee the punctuality and appearance of all kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • Assists to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.
  • Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
  • Ensures effective training programs for associates in coordination with the Training Manager and their Departmental Trainers.
  • Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
  • Assists to conduct annual performance development discussions with associates and support them in their professional development goals.
  • Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.
  • Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
  • Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Other Duties
  • Is knowledgeable in statutory legislation in associate and industrial relations.
  • Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel’s policies concerning fire, hygiene and health and safety.
  • Ensures high standards of personal presentation and grooming.
  • Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
  • Attends training sessions and meetings as and when required.
  • Carries out any other reasonable duties and responsibilities as assigned. Others
While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
  • Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained.
  • Models the company’s culture, vision, mission and core values at all times.
Required skills
  • People person and good motivator
  • Solid leadership and training skills Qualifications
  • Culinary Education preferred
  • Educated in Patisserie and Bakery
  • Certifications as required to comply with local law Experience
  • Three to five years food and beverage culinary supervisory experience with demonstrated leadership