Pastry Sous Chef Overview The Pastry Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards. Inspiring a positive working environment. Participation and execution of all pastry production and pastry service execution. Assist Pastry Chef with department schedules, adhering to established budgetary guidelines. Assist purchaser with the ordering, receiving and storage of all pastry products. Executing all special projects as given by Pastry Chef or Executive Chef. Participation in planning new pastry menus. Assist Pastry Chef with recipe writing and costing. Assist with daily pastry prep lists. Following established procedures, guidelines and recipes as laid out by kitchen leadership. Participating in a total sanitation program. Following procedures as outlined in the employee handbook, including proper uniform, grooming, attendance, and behavior. Perform other duties as requested. Qualifications Experience in high quality hotel or freestanding restaurant desirable. Excellent communication skills both written and verbal Ability to solve problems in high stress situations. Excellent food technique and cultural knowledge. Advanced butchery knowledge. Ability to plan and execute projects and quantifies results. Ability to delegate works with proper instructions and follows up. Must be able to work standing on your feet for at least 8 hours per day. Must be able to lift and carry at least 30 pounds. Must have color vision and depth perception for food preparation and food presentation. It is necessary to have ability to communicate within kitchen. #J-18808-Ljbffr
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