Job Summary:

As a Pastry Sous Chef, you will assist the Pastry Chef in maintaining and enhancing pastry standards while creating exquisite desserts. This role involves leading a team to prepare high-quality, innovative pastries, designing daily specials, managing inventory, and ensuring compliance with food safety standards. Collaboration with food and beverage management to exceed guest satisfaction while operating within budget is key.

Responsibilities:

• Support the Pastry Chef in menu planning and development of daily pastry specials, incorporating local specialties.
• Oversee pastry preparation, ensuring high standards in quality, presentation, and consistency.
• Lead and mentor the pastry team in creative baking and decoration, fostering a positive and productive work environment.
• Manage pastry inventory and plan according to business forecasts to minimize waste and optimize costs.
• Ensure compliance with food safety standards, proper food rotation, and maintenance of equipment.
• Collaborate with management to meet budget goals and continually improve guest and colleague satisfaction.
• Conduct regular inspections of pastry preparation areas to ensure cleanliness and sanitation.

Requirements:

• Minimum of 2 years’ experience as a Pastry Sous Chef or Pastry Chef in a luxury hotel or high-end restaurant.
• Strong knowledge of HACCP and food safety practices.
• Experience in managing kitchen operations, inventory, and budget control.

Level of Education:

• Culinary certificate or diploma from an accredited institution.

Work Hours:

• Flexible, including weekends and holidays.

Experience in Months:

• 24 months of relevant pastry experience at a senior level in a luxury hospitality setting