Sous-chef Pâtissie
Core
Second-in-command to the Pastry Chef, overseeing daily dessert production for restaurants, buffets, banquets, and events while ensuring quality and cost control.
Role type
Senior Pastry Chef (Sous-Chef)
Builds
Desserts, plated desserts, buffet and banquet productions
Domain
Hospitality / Fine Dining / Algerian & International Cuisine
Required skills
Pastry production, team leadership, menu creation, cost control, HACCP compliance, inventory management
Preferred skills
Experience in luxury hospitality, knowledge of Algerian pastries, hotel opening experience
Responsibilities
Supervise daily production and ensure quality of preparations and plating, Participate in menu creation combining international and Algerian flavors, Train and mentor the pastry team, Ensure compliance with technical sheets and standards, Monitor stocks and control costs, Enforce hygiene and food safety rules (HACCP), Ensure operational continuity in the Chef's absence