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Pastry Sous Chef
3 months ago
We are seeking a professional Pastry Sous Chef who is a passionate leader and role model who is engaged, self-motivated and able to excel under pressure in a constantly evolving environment and challenging Michelin-starred kitchen.
Pastry Sous Chef Responsibilities:
- Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to
- Follow through with Pastry Chef, Executive Sous Chef, and Executive Chef’s orders
- Strong kitchen and leadership skills with a proven ability to coach and develop staff
- Address and resolve internal staff conflict and nurture a no-blame culture and cultivate mutual respect
- Encourage employees to come up with operational innovations
- Supervising workers to ensure compliance with occupational, health, and safety standards
- Develop workable solutions to solve routine department and guest-related problems
- Apply good judgment, able to bend a rule for a guest to create an excellent experience
- React quickly and effectively to unplanned operational needs, while remaining calm under pressure
- Accept the need for flexibility and respond to evolving circumstances
- Ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment
Qualifications for Pastry Sous Chef
- Proven experience working as a pastry chef in a fast-paced kitchen environment, preferably pedigree from Michelin Star-level execution
- Expert skill set in international cuisine and technique
- Ability to follow recipes and instructions accurately
- Very good knowledge of pastry arts and ingredients
- Confident culinary techniques and skills with the drive for excellence under pressure
- Good sense of planning and preparation for the day ahead
- Diligent and meticulous in making and receiving orders
- Strong organizational and time management skills
- Ability to problem solve and react quickly to any issues which arise during a shift
- Physically able to stand, kneel, bend, and stand for extended periods every day in a hot kitchen
Skills for Pastry Sous Chef
- Plan, prepare and provide consistent and timely quality service in all areas of food production in accordance with standards
- Develop specific goals and plans to prioritize, systematize, and accomplish your work
- Analyze information and evaluate results to choose the best solution and solve problems
- Strictly adhere to recipes and standards for product preparation and plating
- Demonstrate excellent knife and cooking skills and safe operation of all kitchen equipment
- Must be organized, self-motivated, proactive, with strong attention to detail
Sean Spalding
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