Job Description
A Sous Chef, will work closely with the Executive Pastry Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Assist the Executive Pastry Chef in planning, preparing, and executing all pastry operations, including desserts, pastries, breads, and chocolates.
- Ensure that all menu items are consistently prepared to the highest quality and presentation standards.
- Supervise and coordinate pastry kitchen activities to ensure timely and efficient production for la carte dining, banquets, and events.
- Lead, train, and mentor a team of pastry chefs and cooks, fostering a positive and collaborative work environment.
- Schedule and delegate tasks to the pastry team, ensuring effective use of resources and optimal team performance.
- Provide constructive feedback and conduct regular performance evaluations to promote team growth.
- Collaborate with the Executive Pastry Chef to create innovative dessert menus aligned with luxury hotel standards and seasonal ingredients.
- Stay updated on current pastry trends and introduce new techniques, recipes, and presentations.
- Assist in developing and testing new recipes while ensuring cost-effectiveness and minimizing waste.
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Maintain consistent standards for taste, texture, and appearance across all pastry items.
- Monitor inventory and manage ingredient procurement in collaboration with the purchasing team.
- Conduct regular quality checks on raw materials and finished products to ensure adherence to the hotel s high standards.
- Enforce compliance with health, safety, and hygiene standards, following HACCP guidelines.
- Ensure cleanliness and organization of all pastry kitchen equipment and workspaces.
- Report and address any maintenance or equipment issues promptly.
- Relevant qualifications for this role. Expertise in pastry techniques, chocolate and breadmaking.
- Creative flair with a passion for delivering exceptional desserts and pastries.
- Excellent planning and organizing skills
- Ability multi-task and meet deadlines
- Strong supervisory skills
- A creative approach to the production of food
