Pastry Sous Chef

About the Role

St. Regis Hotels & Resorts is seeking a Pastry Sous Chef to join their team in the Red Sea region. This full-time role requires 5-10 years of experience and involves overseeing daily kitchen operations, demonstrating culinary expertise, and managing all food-related functions within the pastry department. The successful candidate will work to enhance guest and employee satisfaction while adhering to the operating budget and ensuring high-quality product consistency.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation tasks.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining food presentation and creating decorative food displays.
• Maintain purchasing, receiving, and food storage standards, ensuring compliance with food handling and sanitation standards.
• Perform duties of kitchen managers and employees as necessary, recognizing superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations, including proper handling and temperature of all food products.
• Operate and maintain all department equipment, reporting any malfunctions.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making and demonstrating honesty/integrity.
• Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Maintain employee productivity levels and ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees, ensuring fair and consistent administration of property policies.
• Communicate performance expectations in accordance with job descriptions and recognize successful performance.

Guest Service and Goal Achievement

• Provide services that exceed customer satisfaction and retention expectations.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
• Set a positive example for guest relations and empower employees to provide excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems and complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.
• Train employees in safety procedures.

Human Resources and Communication

• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications

• A minimum of 5-10 years of experience in a culinary role, with demonstrated leadership in kitchen operations.
• Proven ability to manage daily kitchen operations and ensure high-quality food production.
• Strong understanding of food handling, sanitation standards, and relevant laws and regulations.
• Excellent interpersonal and communication skills to lead and develop staff.
• Ability to manage budgets and achieve performance goals.