Sous Chef Pastry

A Culinary Degree or equivalent qualification is preferred A proven track record as a Pastry Sous Chef in a Luxury Hotel environment delivering Sensational Experiences synonymous with FIVEs AwardWinning Service Quality Outstanding PreOpening experience in setting up dynamic seamless and fastpaced Kitchen Operations is advantageous NextLevel Organisational and Leadership skills effectively leading and inspiring the FIVE Tribe to New Heights Impeccable Communication Skills both verbal and written with fluency in English Additional languages such as Arabic German Italian French Spanish Russian or Mandarin are a Plus Previous experience in Forbes or Leading Quality Assurance LQA Rated properties will be Advantageous demonstrating a Strong Commitment to Luxury Service Standards Extensive Knowledge of diverse International Cuisine expert Culinary Techniques and contemporary Food Trends Comprehensive knowledge of HACCP Hazard Analysis and Critical Control Points principles and practices and a thorough understanding of Health and Safety Regulations Food Hygiene Standards and Best Practices in Restaurant Operations Exceptional Time Management and MultiTasking skills to oversee a busy kitchen and deliver a FIVEStar Experience for our guests Robust Organisational Skills to efficiently and accurately Manage Inventory Control Costs and Execute Food Orders in a timely manner Flexibility to work a variety of shifts including weekends and holidays based on the requirements of the Hotel Key Responsibilities Collaborates closely with the Chef De Cuisine to Curate Innovative and Diverse Menus infusing them with Seasonal and Locally Sourced HandCrafted Ingredients to Deliver a FIVEStar Dining Experience Oversees daily Kitchen Operations from meticulous Food Preparation to the Artful Plating of each dish ensuring that every creation embodies FIVE s renowned Taste and Presentation Takes charge of Leading Training and Mentoring the kitchen team instilling a culture of Continuous Learning and Professional Growth Provides Expert Guidance on Culinary Techniques Time Management and Kitchen Safety Practices Injects creative flair into Menu Development introducing new Dishes Techniques and Presentations that captivate and delight our guests consistently staying at the forefront of Industry Trends and Culinary Innovations Prioritises Guest Satisfaction promptly addressing Special Requests Dietary Needs and any concerns related to Food Quality Works in tandem with FrontofHouse Staff to ensure a Seamless Stunning Dining Experience for each guest Collaborates closely with the Chef De Cuisine and Procurement Team to manage Inventory Levels exercise Cost Control and Minimise Waste maintaining a premium selection of Ingredients Supplies and Equipment for the kitchen Enforces rigorous compliance with Food Safety and Hygiene Regulations upholding a Spotlessly Clean and Meticulously Organised kitchen environment conducting Routine Inspections and implementing necessary Corrective Measures Provides valuable support to the Chef De Cuisine in Administrative Tasks including Scheduling Performance Evaluations and Reporting Steps into their role when required to ensure Uninterrupted Delivery of exceptional Dining Experiences Proactively identifies areas for enhancement within Kitchen Operations Processes and Staff Performance Implements Visionary Strategies to elevate Efficiency Quality and Guest Satisfaction to a level that is truly BoundaryBreaking Cultivates transparent and effective communication within the Culinary Team and with Other Departments Coordinates with servers and relevant FIVE Tribe Members to consistently maintain NextLevel Quality and Presentation for every dish