Pastry Sous Chef

Roles and responsibilities

How does your working day look like …

• Assist in the development, preparation, and execution of a wide range of pastries, and desserts, ensuring consistency and high standards of quality.
• Contribute to the creation and innovation of dessert menus, incorporating seasonal ingredients and trends while maintaining the hotel's signature style.
• Oversee the daily production processes, ensuring all products meet the established standards of taste, presentation, and freshness.
• Supervise and mentor pastry team members, providing guidance, training, and support to foster a positive and productive work environment.
• Assist with ordering and managing inventory, ensuring that all necessary ingredients and supplies are available and utilized efficiently.
• Maintain a clean and organized kitchen, adhering to all health, safety, and sanitation regulations.
• Occasionally engage with guests to gather feedback and address any special requests or dietary restrictions related to pastries and desserts.
• Work closely with the Head Pastry Chef and other kitchen staff to ensure seamless coordination and communication across departments.
  

Qualifications

Your personality counts more than your CV …

• Culinary degree or equivalent professional experience in pastry arts.
• Minimum of 3-5 years of experience in a high-end hotel or restaurant pastry kitchen, with at least 1-2 years in a supervisory role.
• Strong knowledge of pastry techniques, flavor combinations, and presentation skills. Ability to work under pressure and manage multiple tasks simultaneously.
• Demonstrated creativity in pastry design and a passion for innovation.
• Proven ability to lead, motivate, and develop a team, with excellent communication and interpersonal skills.
• Meticulous attention to detail and commitment to maintaining the highest standards of quality.
• Availability to work various shifts, including weekends and holidays, as required.
  

Additional Information

What’s in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more...

Desired candidate profile

• Supervision of Pastry Team

  • Overseeing and managing the pastry department, ensuring that all tasks are performed efficiently and according to set standards.
  • Supervising junior pastry chefs, bakers, and assistants, providing guidance and training when necessary.
  • Delegating tasks to ensure smooth workflow in the pastry kitchen.

• Preparation and Production of Pastries

  • Preparing a variety of baked goods, including cakes, pastries, cookies, tarts, pies, breads, and other desserts.
  • Ensuring that all pastries and desserts are baked to perfection, following recipes and maintaining consistency in taste and presentation.
  • Developing and testing new recipes or seasonal desserts, contributing to the restaurant's or hotel's dessert menu.

• Quality Control

  • Ensuring that all pastries meet high standards of taste, texture, and presentation.
  • Checking ingredients for quality and freshness before use.
  • Monitoring the preparation and presentation of desserts to ensure that they are visually appealing and accurately reflect the establishment's standards.

• Managing Inventory and Supplies

  • Ordering ingredients and supplies for the pastry section, ensuring stock levels are maintained and within budget.
  • Keeping track of inventory to ensure there is no wastage and that the kitchen is always stocked with the necessary items.
  • Working with the procurement team to maintain quality and find the best suppliers for specialized ingredients.

• Maintaining Cleanliness and Safety Standards

  • Ensuring that all equipment and tools are cleaned and sanitized according to health and safety regulations.
  • Following food safety guidelines to prevent cross-contamination and ensure a safe working environment.
  • Ensuring that all pastries and ingredients are stored correctly and safely.

• Collaboration with the Executive Chef

  • Working closely with the Head Pastry Chef or Executive Chef to develop new dessert menus or seasonal offerings.
  • Collaborating with other chefs to ensure that pastries complement the overall menu and align with the restaurant's style and philosophy.
  • Assisting in the creation and execution of special events, themed menus, and desserts for large-scale services.

• Cost Control and Budgeting

  • Assisting in managing the pastry department's budget by minimizing waste and controlling ingredient costs.
  • Monitoring production schedules and making sure pastries are made in the right quantities to meet demand, reducing food waste.
  • Ensuring that portion sizes and presentation remain consistent and within the cost parameters of the menu.