Pastry Sous Chef

Responsibilities

Assist the Executive Pastry Chef in the daily operations of the pastry kitchen, including
preparation, baking, and decoration of desserts, pastries, and other sweet-related dishes.
• Work collaboratively with the culinary team to create innovative, exciting, and delicious
desserts that complement the menu.
• Ensure consistency in taste and presentation of all pastry items, maintaining quality and
adhering to the restaurant’s standards.
• Help with recipe development, testing, and standardizing, ensuring each dish maintains its
quality and consistency at all times.
• Uphold and implement food hygiene protocols and safety standards in line with company and
local health department guidelines.
• Maintain inventory of kitchen supplies and food materials, and handle orders as needed.
• Assist in training and mentoring junior pastry staff, fostering a positive learning environment
and encouraging the growth of their professional skills.
• Stay current on pastry trends and techniques, incorporating them into the menu when
appropriate.

Qualifications:
• Culinary Arts Degree, preferably with a specialization in Pastry, or equivalent work experience
in the field of pastry and baking.
• A minimum of 2-3 years of experience in a pastry kitchen, ideally in a fine-dining or highvolume environment.
• Extensive knowledge of pastry techniques, including but not limited to, baking, chocolate
work, sugar work, and dessert plating.
• Excellent leadership skills, with experience training and mentoring junior staff members.
• High attention to detail and creativity in the kitchen.
• Familiarity with local health and safety regulations and procedures.
• Good understanding of food cost controls and ability to work within budget constraints.
• Ability to work flexible hours, including weekends and holidays.
• Exceptional communication and teamwork skills, and a positive, can-do attitude.
• A passion for pastry and a desire to learn and grow within the industry