Pastry Sous Chef - Restaurant Mauro Colagreco
Core
Lead the day-to-day pastry operation for Mauro Colagreco restaurant, responsible for preparation, production, and service of desserts, pre-desserts, and petits fours.
Role type
Senior Pastry Chef (Sous Chef)
Builds
Plated desserts, chocolate work, pastry, and frozen desserts for a fine dining restaurant.
Domain
Fine Dining / Luxury Hospitality
Required skills
Plated desserts, chocolate work, pastry and dough preparation, frozen desserts, team leadership, food hygiene, allergen control, stock management, recipe costing, waste reduction
Preferred skills
Michelin-starred restaurant experience, professional pastry qualification, seasonal tasting menu development, luxury hotel environment experience
Technologies
None stated
Responsibilities
Lead daily pastry preparation and service, organize mise en place and production, personally prepare and plate dishes, train the team, manage stock levels and ordering, monitor portion costs, maintain food safety and hygiene standards, develop seasonal desserts with the Corporate Pastry Chef
Seniority
Senior, hands-on IC with leadership responsibilities