SOUS CHEF

Job Summary:

Responsible for assisting the Pastry Chef in overseeing all aspects of pastry production and managing the pastry team. Work closely with the Pastry Chef to supervise the pastry team and ensure the efficient production of high-quality pastry products. Assist in overseeing all aspects of pastry operations, including ingredient preparation, baking, finishing, and presentation. Provide leadership and guidance to the pastry staff, uphold food safety and sanitation standards, and contribute to menu development and innovation.

Key Responsibilities

1. Assist the pastry chef in planning and organizing daily pastry production schedules, ensuring timely preparation and baking of all menu items.

2. Supervise the pastry team in the preparation of ingredients, mixing of doughs, shaping of pastries, and baking of products to meet quality and quantity standards.

3. Monitor baking times and temperatures, adjusting as needed to achieve desired results and maintain consistency in product quality.

4. Collaborate with the pastry chef to develop new pastry recipes, menu items, and seasonal specials that showcase creativity, innovation, and market trends.

5. Test and refine recipes to ensure they meet flavors, texture, and presentation standards before implementation.

6. Provide training, guidance, and mentorship to pastry staff to develop their skills and knowledge in pastry-making techniques and methods.

7. Conduct regular performance evaluations and provide feedback to pastry team members to support their professional growth and development.

8. Implement quality control measures to maintain consistency and excellence in pastry products, including conducting regular inspections and tastings.

9. Monitor portion sizes, presentation standards, and adherence to recipes to ensure customer satisfaction and uphold the pastry kitchen's reputation for excellence.

10. Ensure cleanliness, organization, and sanitation of the pastry section, including work surfaces, storage areas, refrigerators, and equipment.

11. Oversee inventory management of pastry ingredients, supplies, and equipment, including ordering, receiving, and stock rotation to minimize waste and ensure freshness.

12. Enforce food safety and sanitation standards in accordance with local health regulations and industry best practices.

13. Conduct regular inspections of equipment and facilities to identify and address any safety hazards or maintenance issues promptly.

14. Sending weekly Rota’s Schedule.

15. Maintain records of attendance.

16. Performs other duties assigned.

Qualification, Experience & Knowledge

• Certificate in culinary arts, pastry-making, baking, or relevant field.
• 5 years proven Experience as a sous chef in pastry section / area, baker, or a related role.
• Strong leadership and communication skills, with ability to motivate and inspire a team.
• Excellent organizational and time management abilities to coordinate pastry production effectively.
• Creativity, innovation, and a passion for creating high-quality pastry products that exceed customer expectations.
• Extensive knowledge of baking and pastry-making techniques.
• Artistic skill in decorating desserts.
• In-depth knowledge of sanitation principles and food preparation standards.
• Familiarity with a range of baking and other kitchen equipment.
• Experience baking with ingredient limitations, such as gluten-free and sugarless pastries
• Knowledge using Microsoft office.
• Experience with cost and labor management.
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Job Type: Full-time

Application Question(s):

• Total years of experience as a Sous Chef?
• Overall Total work of Experience
• What is your Nationality?
• Do you have valid Food Handling Certificate?
• You can join Immediately?
• How much is your Expected Salary?

Work Location: In person