Pastry Sous Chef

PASTRY SOUS CHEF - KSA We have been retained by a well-established dessert concept that are looking to strenghten their team by adding a talented Pastry Sous Chef .The Pastry Sous Chef will be responsible for assisting the Head Pastry Chef in managing operations, overseeing staff, and ensuring the quality and consistency of pastry items.The Sous Chef must assist the management in the development of new concepts by creating and introducing new menus.A major responsibility is to create and implement standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry.We are looking for somoen that has high energy and a great personality. Duties involved but not limited to: Directly responsible for implementing food/quality standards and overseeing all culinary operations Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness Assist in designing and planning new kitchens keeping in mind the concept, marketscenario and demand Kitchen management and reporting of all restaurants as specified by senior management Standardize recipes and initiate/sustain research in the F&B industry Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets Develop all necessary manuals in liaison with the operations team Augment production capacity when required and maintain quality controls consistently Be responsible for vendor development, equipment sourcing and raw materials finalization Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum Train and develop F&B production staff Monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens Should be able to motivate and lead the team from the fore-front Take up any related responsibilities handed over to you; by the management Ideal Candidate: Degree in culinary science or hospitality management Strong knowledge of cooking methods, kitchen equipment, and best practices Minimum 2 years in similar role, and overall 6 years experience Should be familiar with handling multi-unit operations. Good understanding of MS Office and restaurant software programs Salary package: SAR6100 + transport, accommodation, food allowance and flights#J-18808-Ljbffr