Pastry Bakery Demi Chef

Job description

Key tasks

Key Responsibilities:
1.Ensure that production is done according to the standard recipes at all times;
2.Prepares and presents food for buffets;
3.Prepares and presents desserts for buffets;
4.Stores buffet items;
5.Supply enough mise-en-place and ensure smooth operation. Assist Chef de Partie to run his section efficiently. Delegate work to his subordinates and ensure that his orders are carried out to hotel standards. Check fridges and area thoroughly to avoid spoilage;
6.Ability to train and develop team members.

Qualifications:
1.2 years experience, preferably in the luxury setting;
2.Ability to work effectively in a team environment and take initiative.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Associate
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Mandarin (Primary tongue)

Essential and optional requirements

1.2 years experience, preferably in the luxury setting;
2.Ability to work effectively in a team environment and take initiative.