Sous Chef

Description

Imagine being the artist of the kitchen, the creator of sweet delights that tantalize taste buds and delight the senses. This role is for a skilled pastry professional who can manage and lead the pastry section, crafting exquisite desserts and ensuring smooth operations. You'll be a culinary innovator, a meticulous craftsman, and a team player, all while maintaining the highest standards of quality and safety.

Responsibilities and Duties

- Pastry Creation and Management: - Direct and oversee the pastry area, working closely with senior kitchen staff to maintain a harmonious and productive work environment. - Prepare ingredients and expertly handle baking tools and equipment. - Develop innovative dessert recipes for seasonal menus, bringing fresh and exciting ideas to the table. - Monitor and manage the inventory of baking supplies. - Procure new ingredients, supplies, and equipment for the pastry section, adhering to budget constraints. - Operational Excellence and Compliance: - Ensure the pastry section meets all safety and health regulations, maintaining a clean and organized workspace. - Provide guidance and training to pastry staff, fostering a culture of skill development and teamwork. - Inventory and Procurement: - Manage the ordering of supplies and ingredients to maintain proper stock levels.

Qualifications and Requirements

- Pastry Expertise and Experience: - Minimum of two years of professional experience in a pastry chef, baker, or similar culinary role. - Comprehensive knowledge of baking techniques and pastry-making processes. - A strong eye for detail, ensuring precise execution and flawless presentation. - Operational and Compliance Knowledge: - Thorough understanding of sanitation principles, food preparation, and nutritional guidelines. - Ability to thrive in a high-volume, fast-paced kitchen environment. - Availability to work weekends and public holidays.

Working Condition

Salary

Basic Salary 3000