Sous Chef Pastry

How does your working day look like

• Assist in the development preparation and execution of a wide range of pastries and desserts ensuring consistency and high standards of quality.
• Contribute to the creation and innovation of dessert menus incorporating seasonal ingredients and trends while maintaining the hotel's signature style.
• Oversee the daily production processes ensuring all products meet the established standards of taste presentation and freshness.
• Supervise and mentor pastry team members providing guidance training and support to foster a positive and productive work environment.
• Assist with ordering and managing inventory ensuring that all necessary ingredients and supplies are available and utilized efficiently.
• Maintain a clean and organized kitchen adhering to all health safety and sanitation regulations.
• Occasionally engage with guests to gather feedback and address any special requests or dietary restrictions related to pastries and desserts.
• Work closely with the Head Pastry Chef and other kitchen staff to ensure seamless coordination and communication across departments.

Qualifications :

• Culinary degree or equivalent professional experience in pastry arts.
• Minimum of 5 years of experience in a high-end hotel or restaurant pastry kitchen with at least 2 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 :

Full-time