The Pastry Sous Chef is responsible for the management of the pastry section of the kitchen in the Hotel, reporting directly to the Executive Chef. Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis and are all part of this exciting position. Working in a creative manner to consistently introduce innovative recipes and to develop your teams’ ability to produce a premium quality product is essential.
We are looking for individuals who have a passion for pastry work and a keen sense for flavors, color and texture in what they produce. Creativity and flair, the ability to provide both guidance and strong leadership to others, good business acumen, strong work ethic, attention to detail and strong communication skills are required.
Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track in the pastry section. Management experience is desirable and a culinary qualification is essential.