The role of a Sous Pastry Chef is integral to the success of our culinary team. We are seeking an innovative and experienced professional to join our kitchen staff.
Key Responsibilities:
* Menu Planning: Collaborate with senior chefs to design and implement creative dessert menus and seasonal offerings, including afternoon teas, weddings, and banquets.
* Pastry Production: Assist in overseeing daily production and presentation of all pastry and bakery items, ensuring consistent quality and presentation standards.
* Team Leadership: Supervise and mentor junior pastry chefs, providing guidance and support to ensure their growth and development.
Maintain strict HACCP and health & safety standards, ensuring a safe working environment for all team members. Assist in ensuring efficient stock control, ordering, and minimization of waste. Contribute to training and performance management within the pastry section.
Requirements:
* Culinary Qualification: A culinary qualification in pastry or patisserie is essential.
* Leadership Skills: Excellent leadership, communication, and organizational skills are required to effectively manage a team and maintain high standards.
* Knowledge and Skills: Knowledge of HACCP and food safety regulations, as well as a flair for creativity with strong attention to detail and presentation.
Benefits:
* Professional Development: Opportunities for career advancement and professional growth within the company.
* Competitive Salary and Benefits: A competitive salary and benefits package, including a discount on dining options and accommodation.
* Staff Recognition: Regular staff recognition and rewards for outstanding performance.