Sous Pastry Chef - Mon to Fri
Core
Oversee day-to-day management of the pastry food offer, ensuring quality, consistency, and presentation for clients in hospitality and retail settings.
Role type
Sous Pastry Chef
Builds
Pastry menus and food products for office, stadium, cathedral, and university clients
Domain
Hospitality and Retail Food Service
Deliverable
product features
Required skills
Pastry production techniques, Food safety and sanitation, Menu planning and cost control, Team leadership and training, Health and safety compliance, Budget management
Preferred skills
Knowledge of various cuisines, Innovation in food concepts
Technologies
None stated
Responsibilities
Lead the pastry team in safe food production and presentation, Support culinary innovation and menu development, Ensure compliance with health, safety, and food safety legislation, Manage costs and achieve financial targets, Conduct food tastings and guide new menu implementations
Seniority
Mid-level, hands-on IC