Pastry Sous Chef

Job Description

Assist the Executive Pastry Chef in managing the pastry kitchen, overseeing production, quality, and presentation of pastries and baked goods. They are responsible for ensuring smooth kitchen operations, training staff, and contributing to new menu development. Key Responsibilities: Production: Prepare and cook a variety of pastries and baked goods according to recipes, quality standards, and presentation standards. Quality Control: Ensure the quality of raw and cooked ingredients, and finished products, meeting established standards. Presentation: Assist in determining food presentation and create decorative displays. Team Management: Train, supervise, and coach pastry staff. Inventory Management: Monitor stock levels of ingredients and equipment, ensuring sufficient supplies. Recipe Development: Assist in developing new pastry and dessert menus, incorporating creativity and innovation. Kitchen Operations: Help organize and manage the pastry kitchen, ensuring smooth and efficient service. Cost Control: Assist in planning food budgets and forecasts for the pastry kitchen. Health and Safety: Ensure compliance with all applicable food safety regulations and standards. Show more Show less