Pastry Sous Chef

Responsibilities

• Assist the Executive Chef in menu planning and development for all pastry and dessert items
• Oversee the preparation and presentation of all pastries and desserts
• Train and supervise pastry cooks and other kitchen staff
• Ensure that all pastry items are prepared and presented according to company standards
• Monitor inventory levels and order supplies as needed
• Maintain a clean and organized pastry station
• Follow all food safety and sanitation guidelines
• Collaborate with other departments to ensure smooth operation and guest satisfaction
• Assist with special events and catering as needed
• Keep up-to-date with industry trends and techniques to continually improve the pastry program

Requirements

• Minimum of 3 years experience as a Pastry Sous Chef in a high-volume, upscale restaurant or hotel
• Culinary degree or equivalent experience
• Strong knowledge of pastry and dessert techniques and ingredients
• Ability to lead and motivate a team
• Excellent time management and organizational skills
• Flexibility to work long hours and weekends as needed
• Must be able to pass a pre-employment background check and drug test
• Valid passport and ability to travel internationally
• Fluent in English, knowledge of other languages is a plus