Pastry Sous Chef

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