Pastry Sous Chef

Roles and responsibilities

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved
• Supervises the kitchen team fostering a culture of growth, development and performance within the department
• Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships with all key stakeholders
• Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
  
  

Requirements of the Pastry Sous Chef:

• Experience in kitchen
• Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions with proven problem-solving capabilities offering support where required
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy
• Experience of working with IT systems on various platforms
• Strong communication skills

Desired candidate profile

1. Advanced Pastry Techniques

• Baking and Pastry Creation: Mastery of classical and contemporary pastry techniques, including making pastries, cakes, cookies, tarts, and plated desserts. Familiarity with laminated doughs (e.g., croissants), pâte à choux, meringues, custards, and mousses.
• Chocolate Work: Knowledge of tempering, molding, and decorating with chocolate for high-end pastries, bonbons, and other confections.
• Sugar and Candy Art: Expertise in sugar work, including creating sugar sculptures, spun sugar, and other decorative elements for desserts.
• Decoration and Plating: Skilled in the art of decorating and plating pastries and desserts with attention to detail, color, texture, and visual appeal.

2. Team Leadership and Kitchen Management

• Team Supervision: Leading and managing the pastry team, providing guidance, delegation of tasks, and ensuring that the team works harmoniously and efficiently.
• Training and Development: Providing training to junior pastry cooks and new staff in the techniques, tools, and equipment used in pastry preparation.
• Time Management: Organizing and prioritizing the work of the pastry team to ensure that all items are prepared on time, especially during busy service periods or events.
• Communication: Clear communication with the kitchen staff and front-of-house teams to ensure smooth operations and timely service.

3. Creativity and Innovation

• Menu Development: Assisting the Pastry Chef in designing and curating dessert menus that align with the restaurant’s concept, seasonality, and client preferences. This includes innovating with new techniques, ingredients, or presentation styles.
• Flavor Pairing: Ability to balance flavors and textures to create desserts that are not only visually appealing but also delicious. Understanding how to pair flavors that complement each other (e.g., sweet and sour, creamy and crunchy).
• Trend Awareness: Keeping up with current pastry trends, such as plant-based desserts, molecular gastronomy techniques, or health-conscious alternatives, and incorporating them into the menu when appropriate.

4. Operational Efficiency

• Inventory Management: Overseeing the ordering and management of pastry ingredients, including flour, chocolate, butter, cream, and fruit. Ensuring that the pastry section is always stocked with high-quality ingredients.
• Cost Control: Managing food costs, including controlling waste and ensuring that ingredients are used efficiently. Working within the kitchen's budget while maintaining high standards of quality.
• Recipe Scaling and Consistency: Developing and scaling recipes to meet the demand of the restaurant, ensuring consistency in the taste, texture, and appearance of each pastry item.
• Equipment Maintenance: Ensuring that all pastry-specific kitchen equipment, such as ovens, mixers, pastry bags, and molds, is properly maintained and functioning.