Pastry Sous Chef

Roles and Responsibilities

• Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation.
• Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance.
• Develops new recipes and menus to stay updated on industry trends and customer preferences.
• Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs.
• Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery.

Desired Candidate Profile

• 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants.
• Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. .
• Proficiency in patisserie skills such as chocolate work and ice cream creation.