Pastry Sous Chef
Pastry Sous Chef
Posted on :
04-12-2024
Employer Active
1 Vacancy
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Job Description
- Assist the Executive Chef in managing the daytoday operations of the pastry kitchen including workflow scheduling staffing and training to ensure efficient and effective kitchen operations.
- Collaborate with the Executive Chef in developing new pastry recipes menu items and seasonal specialties that showcase innovation creativity and culinary excellence while meeting guest preferences and dietary restrictions.
- Maintain high standards of quality and consistency in pastry production including taste texture appearance and portion size conducting regular tastings evaluations and quality checks to ensure adherence to standards.
- Supervise chef de partie pastry cooks commis in their daily tasks providing guidance coaching and training to ensure proper techniques efficiency and teamwork in pastry production.
- Assist in managing inventory and procurement of pastry ingredients equipment and supplies including monitoring stock levels controlling costs and ensuring freshness and availability of ingredients for production.
- Oversee the production and presentation of pastry and dessert items including baking cooking decorating and finishing techniques ensuring consistency accuracy and excellence in execution.
- Collaborate with F&B Service teams to support pastry production for special events including menu planning preparation and execution to meet event specifications and guest expectations.
- Ensure compliance with hygiene and safety standards in the pastry kitchen including proper handling of ingredients cleanliness of equipment and work surfaces and adherence to food safety regulations.
- Interact with guests in a professional and engaging manner responding to inquiries accommodating special requests and providing recommendations or explanations about pastry menu items and ingredients.
Qualifications :
- Culinary degree or equivalent professional experience in pastry arts.
- Minimum of 35 years of experience in a midscale hotel or restaurant pastry kitchen with at least 12 years in a supervisory role.
- Strong knowledge of pastry techniques flavor combinations and presentation skills. Ability to work under pressure and manage multiple tasks simultaneously.
- Demonstrated creativity in pastry design and a passion for innovation.
- Proven ability to lead motivate and develop a team with excellent communication and interpersonal skills.
- Meticulous attention to detail and commitment to maintaining the highest standards of quality.
- Availability to work various shifts including weekends and holidays as required.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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