Pastry Sous Chef
vor 3 Wochen
About Capella Hotels And Resorts Capella Hotels and Resorts embodies excellence in the craft of hospitality. Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected to create the perfect stay for each guest. Our destinations are designed by renowned architects from around the world. Our restaurants offer authentic flavours imaginatively reinvented. From the Auriga spas to each location’s dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke. About Capella Sydney Nestled in the heart of Sydney, Capella Sydney offers discreet luxury within the golden sandstone walls of a heritage building. An urban oasis where modern elegance meets historical charm, the hotel is home to meticulously curated artworks and interiors that celebrate Australia’s stunning panorama. Located steps from the city’s most iconic landmarks, Capella Sydney is an extraordinary embodiment of crafted hospitality that encapsulates an immersive cultural experience with unparallelled sophistication and style. Position Summary Assist the Executive Pastry Chef in overseeing the daily operations of the pastry kitchen, ensuring the highest level of guest satisfaction in line with Capella Sydney’s standards. This role involves supporting the planning, organization, direction, and control of both culinary production and administrative tasks to maintain excellence in quality, consistency, and service. The Role Ensures and provides flawless, upscale, professional and high‑class guest service experiences as a role model and expertise in all kitchen related matters. Assists the Pastry Chef to oversee and manage the daily operations of the department and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel. Responsible for the production and quality of the signature experience, Afternoon Tea. Ensures that all outlets and banquet are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards. In absence of the Pastry Chef, represent the Culinary Department. Controls food stock effectively in all kitchen operations by monitoring and managing inventory on a timely basis. Coordinates with the Executive Chef to implement training plans for chefs to maximize productivity and that all training records are updated and recorded correctly. Talent Profile Tertiary education in Culinary Management is preferred. Minimum 3 years’ experience in a similar role. Time Management and previous leadership experience. Strong knowledge of culinary skills and techniques. Competent computing skills (e.g. Microsoft Word). Valid working rights in Australia. Working with Capella Sydney Join a vibrant and nurturing workplace. Work in elegantly designed areas while enjoying amenities in a historic building. Benefit from online LinkedIn training courses aimed at your personal and professional growth. Savour complimentary meals during your shifts. Enjoy discounts for hotels and group bookings. Employee Assistance Program (EAP) provides confidential counselling and support. Celebrate your birthday with special leave. We appreciate your understanding that we will only be able to contact shortlisted candidates. #J-18808-Ljbffr
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