Pastry Sous Chef
Core
Develops and tests new pastry recipes, plans production, and supervises pastry cooks in a hotel setting.
Role type
Pastry Sous Chef
Builds
Desserts, pastries, confections, and ice cream for hotel outlets
Domain
Luxury hospitality / Pastry arts
Deliverable
product features
Required skills
Pastry arts knowledge, culinary techniques, leadership, training, stock control, food cost management, equipment maintenance coordination
Preferred skills
Creativity, hand-eye coordination, sense of taste and smell, ability to work in high-pressure environments
Technologies
Baking equipment, food preparation tools
Responsibilities
Develops and tests new recipes and presentation of desserts; supervises and coordinates activities of pastry cooks; plans production for the pastry department; ensures food hygiene regulations and workplace safety compliance; maintains pastry equipment and monitors preventive maintenance programs; requisitions supplies and controls food costs; reports on the administration and operation of the pastry section.
Seniority
Mid-level, hands-on IC