SOUS CHEF (PASTRY / BAKERY)

PLUM OPERATIONS LTD

DUTIES & RESPONSIBILITIES

The duties and responsibilities of the Sous Chef include, but not limited to, the following:

• Control and direct the food preparation process in alignment with the production / capacity plan.
• Ensure timely deliveries according to the schedule
• Assist in organizing production plan strategically to hold sufficient stock for day-to-day sales, extra orders, export orders, customized orders and ad-hoc orders
• Enter, update, and correct the order and stock control system
• Maintain functionality and oversee cleanliness of all equipment
• Train new kitchen employees and constantly upskill team members
• Create and develop products ensuring variety and quality, while also considering costs and efficiencies
• Record new recipes accurately and on a timely manner in the adequate system
• Determine food and non-food inventory needs, stocking and ordering
• Check quality of raw material and finished products
• Assist in ensuring the kitchen meets all regulations (including sanitary and food safety guidelines, correct labeling, recording of production batches)
• Be responsible for food hygiene practices and correct others if needed
• Comply to company standards for correct packaging and supervise other team members
• Assist in keeping allergy matrix and other internal overviews updated in a timely manner
• Thoroughly understanding the brand, the social media brand, the company's founder’s vision, the company structure and future plans

Qualifications

• Possess Food Handlers Course B
• Minimum 3 years relevant experience
• Excellent technical knowledge and skills (pastry / bakery production)
• Thorough knowledge and awareness of Health and Safety, Food Safety and Chemical Safety
• Ability to work unsupervised and deliver quality work
• High level of attention to detail
• Adaptability to change and willingness to embrace new ideas and processes
• Analytical and strategic planning skills
• Competent level of English spoken and written