Pastry Sous Chef

Roles and responsibilities

A Pastry Sous Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As a Pastry Sous Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise and coordinate all pastry and dessert preparation and presentation
• Plan production to facilitate daily requirements
• Develop appropriate seasonal menu offerings
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with food hygiene and Health and Safety regulations

What are we looking for?

Pastry Sous Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Dedicated to the delivery of exceptional service and continuous improvement

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

Desired candidate profile

Education:

Culinary degree or diploma from an accredited culinary school, with a focus on pastry arts.
Additional certifications in food safety and sanitation are a plus.
Experience:

experience in a pastry kitchen, with at least 1-2 years in a supervisory or sous chef role.
Experience in a high-volume restaurant, hotel, or bakery is preferred.
Technical Skills:

Proficient in a variety of baking and pastry techniques, including cake decorating, chocolate work, and pastry dough preparation.
Knowledge of pastry ingredients, flavor pairings, and presentation styles.
Familiarity with inventory management and cost control in a kitchen setting.
Ability to develop and implement new dessert recipes and menus.
Soft Skills:

Strong leadership and team management skills, with the ability to train and mentor junior staff.
Excellent communication and interpersonal skills to work collaboratively with kitchen and front-of-house staff.
Detail-oriented with a creative flair for presentation and flavor.
Personal Attributes:

Passionate about pastry and dedicated to maintaining high-quality standards.
Ability to work under pressure in a fast-paced environment.
Flexible and willing to work evenings, weekends, and holidays as needed.
Responsibilities:
Assist the Executive Pastry Chef in managing the pastry kitchen operations.
Oversee the preparation and presentation of desserts, pastries, and baked goods.
Train, supervise, and mentor pastry cooks and kitchen staff.
Ensure compliance with food safety and sanitation regulations.
Contribute to menu development and create seasonal dessert offerings.