SUSUBAO

People ​

• Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:​
• Assists in planning for future staffing needs ​
• Assists in recruiting in line with company guidelines ​
• Prepares and administers detailed induction program for new staff​
• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation​
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs​
• Provides input for probation and formal performance appraisal discussions in line with company guidelines​
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance​
• Regularly communicates with staff and maintains good relations​

​Financial ​

• Works with superior in the preparation and management of the department’s budget. Duties include:​
• Assists in co-ordinating the preparation of the departmental annual budget​
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget​
• Controls and analyzes, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.​

​Guest experience​

• Prepares and present baked pastries including the preparation of:​
• Baked pastries​
• Handling and storage of commodities​
• Chou pastry dishes​
• Bake and fill a variety of sweet pate dishes​
• Savoury products from chou short and puff​
• Prepares and present yeast raised pastries including the preparation of:​
• Croissants​
• Brioche​
• Kuchen​
• Danish pastries​
• Savarins and babas​
• Prepare and present afternoon tea items including:​
• Those suitable to be served for afternoon tea in a hotel​
• Flans and pies​
• Prepare and present desserts including:​
• Frozen desserts​
• Hot desserts​
• Cold desserts​
• Specialty desserts​
• Prepare and present gateaux, tortes and cakes including:​
• Traditional gateaux, tortes and cakes​
• Finish and decorate them​
• Prepare for service and serve them to guests​
• Design, prepare, cover and decorate cakes for festive occasions​
• Prepare a range of cheesecakes​
• Prepare marzipan work​
• Prepare modeling marzipan​
• Prepare a range of molded flowers and figures​
• Manipulate marzipan to cover cakes​
• Prepare Petits Fours​
• Prepare a range of petits fours secs​
• Prepare a range of petits fours glaces​
• Maintain hygienic standards and practices​
• Maintain a hygienic kitchen​
• Clean the kitchen and equipment​
• Maintain personal hygiene​
• ​Responsible Business ​
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same​
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures​
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly​
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers​
• Log security incidents and accidents in accordance with hotel requirements​

​Accountability​

• Supervises a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. ​

• At IHG, we provide you competitive benefits and comply to all current laws

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.​

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.​

True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests ​

True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay​

True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs​

True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner​

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.​

• Degree or Vocational Certificate in Culinary Skills or related field.​
• 2-5 years experience as a Pastry Sous Chef/Chef De Partie/Pastry Chef, with at least 2 year in a supervisory capacity, or an equivalent combination of education and experience.​