Think Hospitality
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: Collaborate with the Pastry Chef to design and produce a diverse range of pastries, desserts, and baked goods.
Lead pastry cooks in the production of plated desserts, banquet pastries, breads, and other specialty items.
Oversee dessert displays, buffets, and showpieces with a focus on artistry and consistency.
Staff Supervision and Training: Assist in supervising and mentoring the pastry kitchen team, providing training and guidance to junior staff.
Foster a culture of continuous learning and professional growth within the team.
Quality and Standards: Ensure all pastry preparations meet the highest quality standards.
Maintain meticulous attention to detail in preparation, presentation, and taste.
Ensure adherence to all food safety, sanitation, and quality standards.
Management and Administration: Oversee procurement, storage, and efficient use of pastry ingredients and supplies.
Contribute to cost control, vendor management, and waste prevention.
Assist in creating visually appealing menus and collaborating on menu development with the Executive Chef.
Kitchen Operations: Maintain a safe, clean, and organized kitchen environment.
Ensure adherence to opening and closing checklists and standard operating procedures.
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.
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: Collaborate with the Pastry Chef to design and produce a diverse range of pastries, desserts, and baked goods.
Lead pastry cooks in the production of plated desserts, banquet pastries, breads, and other specialty items.
Oversee dessert displays, buffets, and showpieces with a focus on artistry and consistency.
Staff Supervision and Training: Assist in supervising and mentoring the pastry kitchen team, providing training and guidance to junior staff.
Foster a culture of continuous learning and professional growth within the team.
Quality and Standards: Ensure all pastry preparations meet the highest quality standards.
Maintain meticulous attention to detail in preparation, presentation, and taste.
Ensure adherence to all food safety, sanitation, and quality standards.
Management and Administration: Oversee procurement, storage, and efficient use of pastry ingredients and supplies.
Contribute to cost control, vendor management, and waste prevention.
Assist in creating visually appealing menus and collaborating on menu development with the Executive Chef.
Kitchen Operations: Maintain a safe, clean, and organized kitchen environment.
Ensure adherence to opening and closing checklists and standard operating procedures.
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.