Pastry Sous Chef (Modern Japanese Restaurant)

Pastry Sous Chef (Modern Japanese Restaurant)

Pastry Sous Chef

Description:

– Work closely with the Executive Chef in developing seasonal, inovative, changing, and cost effective menus and training the staff to execute the same
– Must do all to create and  maintain an environment where professionalism, cooperation and enthusiasm can flourish among the restaurant staff
– Delegating tasks and assignments to kitchen staff
– Organize and familiarize with special menu requests on a daily basis
– Acting as a liaison between the front and the back of the house
– Assuring that the kitchen operates in a clean orderly and safe fashion
– Responsible for maintaining all equipment and monitoring work performed

Requirements:

– Knowledge in Western & Asian cuisine specialized in Pastry section
– Expertise as a Sous Chef or Chef de cuisine managing over 20 person culinary brigade
– Experience in a 1-Michelin star restaurant or higher
– Over 8 years culinary experience

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