Job Description
Job Description
We are looking for a Pastry Sous Chef will work alongside the Pastry Chef to manage the daily manages daily pastry kitchen operations, supervises staff, and creates and executes desserts and baked goods.
RESPONSIBILITIES:
- Production Oversight:
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- Collaborate with the Pastry Chef to design and produce a diverse range of pastries, desserts, and baked goods.
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- Lead pastry cooks in the production of plated desserts, banquet pastries, breads, and other specialty items.
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- Oversee dessert displays, buffets, and showpieces with a focus on artistry and consistency.
- Staff Supervision and Training:
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- Assist in supervising and mentoring the pastry kitchen team, providing training and guidance to junior staff.
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- Foster a culture of continuous learning and professional growth within the team.
- Quality and Standards:
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- Ensure all pastry preparations meet the highest quality standards.
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- Maintain meticulous attention to detail in preparation, presentation, and taste.
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- Ensure adherence to all food safety, sanitation, and quality standards.
- Management and Administration:
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- Oversee procurement, storage, and efficient use of pastry ingredients and supplies.
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- Contribute to cost control, vendor management, and waste prevention.
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- Assist in creating visually appealing menus and collaborating on menu development with the Executive Chef.
- Kitchen Operations:
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- Maintain a safe, clean, and organized kitchen environment.
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- Ensure adherence to opening and closing checklists and standard operating procedures.
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- Assist with inventory management, including tracking and tracing stock.
Required Skills and Qualifications:
- Culinary Expertise: Strong, advanced knowledge of professional pastry techniques and ingredients.
- Leadership: Ability to lead, mentor, and train a team of pastry professionals.
- Attention to Detail: Meticulous attention to detail in all aspects of pastry production and presentation.
- Organization: Strong organizational and time management skills to handle complex production schedules.
- Teamwork: Ability to work collaboratively with other kitchen staff.
- Communication: Professional communication skills for interacting with team members and superiors.
- Problem-Solving: Ability to effectively solve problems that may arise in a busy kitchen environment.