Pastry Sous Chef

About the employer

Role overview

Pastry kitchen duties

• Organize pastry and dessert preparation and presentation in line with culinary standards.
• Prepare cakes, cookies, pies, afternoon tea sweets, plated desserts, and mignardises using traditional and modern recipes.
• Create new dessert items, including non-gluten options, and refresh menus to enhance the guest experience.
• Monitor ingredient stocks, place orders within budget, maintain par stocks, and rotate products.
• Uphold cleanliness and hygiene standards in the Pastry section.
• Prepare duty rotas, ensure coverage, assist with vacation planning, and manage overtime within agreed limits.
• Demonstrate dishes and retain records of demonstrations.
• Manage the Pastry Department in the Head Chef’s absence.

Cost and team responsibilities

• Help meet food-cost targets set by the Head Pastry Chef.
• Support kitchen performance, control costs, and maintain the quality of food served.
• Help maintain a positive work environment and support team growth and development.

Candidate requirements

• At least two years’ experience in the same role in a luxury hotel or high-end reputable restaurant.
• Internationally recognised professional certification.
• Good working level of written and spoken English.
• Strong organizational and time-management skills, flexibility, team-management skills, and problem-solving ability.
• Integrity, confidentiality, self-motivation, and readiness to support continuous improvement.
• Ability to work long shifts and stand for extended periods.

Benefits

• The employer offers a competitive remuneration and benefits package.