EXEC SOUS CHEF - PASTRY

Posted Date 1 month ago(3/1/2020 3:23 PM)
Job ID
2020-13413
Category
Food & Beverage - Culinary

Overview

This position is responsible for assisting the Pastry Chef to ensure smooth and efficient BOH operations for the Pastry department.

Responsibilities

  • Responsible for creation, planning and supervision of the production of top quality pastries, desserts and baked goods in a cost effective, safe manner
  • Responsible for daily production and supervision of the pastry shops hourly staff ensuring that recipes and standards are followed and high food quantity is prepared, while safety standards and regulations are enforced
  • Must be able to maintain payroll/productivity within budgeted guidelines for new desserts/pastry/bread products for all outlets and banquets
  • Will be required to create and recommend menu changes to the pastry chef and executive chef
  • Supervises daily cleaning, conducts inventory of walk-in boxes and other duties such as special orders, buffet presentations and specialty menus or promotions

Qualifications

  • Culinary Degree required with a proven track record in Pastry arts
  • Two (2) or more years pastry cook/baker experience with at least one (1) year experience in Pastry leadership within the hospitality industry required
  • Minimum three (3) years experience is required in a high volume hotel/resort
  • Must have experience in European pastries, as well as strong grasp of current trends and presentations
  • Creativity with baked goods and bread production is necessary
  • Management skills are required as well as oral and communication skills
  • Proven experience working in an extremely fast paced environment with multiple functions happening simultaneously required
  • Must be able to analyze Food and Beverage data
  • Must have been able to produce chocolate and sugar show pieces
  • Must be able to demonstrate and deliver a high level of service to our guests

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