Pastry Sous Chef

Roles and responsibilities

1. Culinary Expertise

• Pastry Techniques: Proficiency in baking, tempering chocolate, sugar work, and other advanced pastry skills.
• Recipe Development: Innovating new recipes while ensuring consistency and quality.
• Precision and Consistency: Maintaining accuracy in measurements and preparation.

2. Leadership and Team Management

• Staff Supervision: Leading the pastry team during shifts and ensuring smooth kitchen operations.
• Training: Mentoring junior pastry chefs and other kitchen staff.
• Conflict Resolution: Handling team disputes and resolving kitchen challenges effectively.

3. Creativity

• Menu Design: Assisting in creating visually stunning and delicious desserts that align with the restaurant’s theme.
• Seasonal Specials: Innovating with seasonal ingredients to create unique offerings.
• Plating Skills: Mastering artistic presentation for desserts and pastries.

4. Organizational Skills

• Kitchen Workflow: Ensuring efficient workflows in the pastry section, especially during high-volume periods.
• Inventory Management: Monitoring ingredient stock, minimizing waste, and placing orders as needed.
• Time Management: Managing preparation schedules to meet service deadlines.

5. Technical Knowledge

• Equipment Use: Operating and maintaining pastry equipment such as mixers, ovens, and proofers.
• Temperature Control: Understanding baking science, including dough fermentation, leavening agents, and tempering.
• Food Safety: Adhering to hygiene and safety standards, including proper food storage and handling.

6. Problem-Solving

• Quick Thinking: Addressing challenges such as equipment failure or last-minute changes to orders.
• Adaptability: Adjusting recipes or techniques to accommodate dietary restrictions or special requests.
• Crisis Management: Handling high-pressure situations in the kitchen calmly and efficiently.

7. Financial Awareness

• Cost Control: Managing portion sizes, minimizing waste, and using ingredients efficiently.
• Budget Management: Assisting in maintaining the pastry department’s profitability.
• Pricing Strategies: Supporting pricing decisions for desserts and baked goods.

8. Collaboration

• Coordination with Teams: Working closely with the executive chef, sous chefs, and service team to ensure cohesive service.
• Feedback Sharing: Listening to guest feedback to refine and improve offerings.
• Interdepartmental Cooperation: Supporting catering, events, or special requests as needed.

9. Attention to Detail

• Quality Assurance: Ensuring that every pastry meets the highest standards of taste and appearance.
• Ingredient Inspection: Verifying the freshness and quality of ingredients.
• Recipe Consistency: Following and perfecting recipes for repeatable results.

10. Professionalism

• Time Punctuality: Being reliable and punctual for shifts and deadlines.
• Appearance: Maintaining a clean, professional look and upholding kitchen dress codes.
• Ethics: Demonstrating honesty and integrity in all tasks.

Desired candidate profile

As a Pastry Sous Chef at Carbone, you will be in command in the pastry section. You will be managing and organising the kitchen team to deliver consistent pastry quality aimed at creating amazing experiences for guests. You will be ensuring that all safety guidelines are followed and are in accordance to the standard operating procedures as implemented by the Executive Chef.

About You

The ideal candidate must have a Diploma in Catering with a minimum of 3 years professional pastry experience. Relevant experience in a variety of cuisines, or a specific style of cuisine related to the position is also required. Experience in a similar role within a 5-star Hotel environment together with a suitable experience in leadership is essential in this role. At Atlantis The Royal we offer an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.