Pastry Sous Chef

Pastry Sous Chef

Overview:

The Pastry Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards. 

• Inspiring a positive working environment. 

• Participation and execution of all pastry production and pastry service execution. 

• Assist Pastry Chef with department schedules, adhering to established budgetary guidelines. 

• Assist purchaser with the ordering, receiving and storage of all pastry products. 

• Executing all special projects as given by Pastry Chef or Executive Chef. 

• Participation in planning new pastry menus. 

• Assist Pastry Chef with recipe writing and costing. 

• Assist with daily pastry prep lists. 

•  Following established procedures, guidelines and recipes as laid out by kitchen leadership. 

• Participating in a total sanitation program. 

• Following procedures as outlined in the employee handbook, including proper uniform, grooming, attendance, and behavior. 

• Perform other duties as requested. 

Qualifications:

• Experience in high quality hotel or freestanding restaurant desirable. 

• Excellent communication skills both written and verbal 

• Ability to solve problems in high stress situations. 

• Excellent food technique and cultural knowledge. 

• Advanced butchery knowledge. 

• Ability to plan and execute projects and quantifies results. 

• Ability to delegate works with proper instructions and follows up. 

• Must be able to work standing on your feet for at least 8 hours per day. 

• Must be able to lift and carry at least 30 pounds. 

• Must have color vision and depth perception for food preparation and food presentation. 

• It is necessary to have ability to communicate within kitchen.