Job Description:
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