PASTRY SOUS CHEF
We are looking for a Pastry Sous Chef to prepare a variety of desserts, pastries or other sweet goods. To be innovative, creative, detailed orientated, have an artistic eye and also the ability to lead staff.
MAIN RESPONSIBILITIES
MAIN REQUIREMENTS
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Prepare a wide variety of goods
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Decorate pastries using different icings, toppings, etc to ensure the presentation will be beautiful and exciting
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Design new menu choices based on seasonal ingredients
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Assist head chef with pricing of pastry menu items
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Identify staffing needs and help recruit and train existing and new personnel on the preparation, arrangement and plating of dishes per menu
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Check quality of material and condition of equipment and devices used for baking
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Ensure all personnel adhere to culinary standards and regulations
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Maintain a lean and orderly cooking station and adhere to health and safety standards
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Grade 12 and a Culinary Diploma
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Preferably 3-4 years of previous experience as a Pastry Sous Chef
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Excellent use of various cooking methods, ingredients, equipment and processes
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Passionate about the hospitality industry
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Comfortable in dealing with very distinguished clientele
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Organizing and leadership skills
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Willingness to replenish professional knowledge
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In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
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Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc.)
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Honesty, flexibility and accountability
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Friendly and helpful
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Extreme attention to detail
