Pastry Sous Chef

Duties:

Menu Development: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodge's culinary vision.
Operational Management: Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee daily operations, including stock control, inventory management, and ordering.
Quality Assurance: Ensure all dishes meet the lodge's 5* standards. Maintain high levels of cleanliness and hygiene in compliance with food safety regulations.
Team Leadership: Train and mentor junior pastry chefs and kitchen staff. Delegate tasks effectively while fostering a collaborative and motivating work environment.
Cost Management: Assist in managing food costs by minimizing waste and optimizing ingredient usage. Maintain accurate records of production and expenses.
Guest Interaction: Occasionally interact with guests during special events or tastings. Customize desserts for guest preferences or dietary requirements.

Requirements:

Diploma or degree in Culinary Arts, with a focus on Pastry Arts.
At least 35 years of experience in a high-end or luxury hospitality setting, with 12 years in a supervisory role.
Advanced pastry techniques, including chocolate work, sugar art, and artisanal bread-making.
Creative flair for designing unique and visually appealing desserts.
Strong organizational and multitasking abilities.
Attention to detail and a commitment to excellence.
Leadership skills with the ability to inspire and manage a diverse team.
Adaptability to work under pressure and meet tight deadlines.