Pastry Sous Chef

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The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high-quality desserts, pastries, and baked goods.

This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes.

• Daily Supervision:
  Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections.
• Quality Assurance:
  Act as the final quality control point, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines.
• Recipe Execution:
  Lead by example, executing the most complex or time-sensitive tasks.
• Inventory & Cost Control:
  Assist with inventory levels, deliveries, waste minimization, and weekly cost analysis.
• Hygiene & Safety:
  Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols.

• Training & Mentorship:
  Train, mentor, and coach junior staff on advanced technical skills, quality standards, and efficient production methods.
• Staff Coordination:
  Assist in daily scheduling and task assignment, optimizing deployment.
• Performance:
  Monitor staff performance and provide feedback, fostering a disciplined, positive, creative environment.

• Event Command:
  Take primary responsibility for all pastry logistics and on-site culinary operations for assigned catering events.
• Service Delivery:
  Lead the team during event service, overseeing final assembly, garnishing, and integrity of plated desserts.
• Adaptability:
  Solve on-site production or presentation issues quickly and effectively.

• Technical Leadership:
  Lead and troubleshoot complex pastry production.
• Consistency Driver:
  Maintain uniform quality and artistic standard.
• Logistical Planning:
  Plan staff and resources across simultaneous in-unit production and off-site service.
• Communication:
  Direct staff and coordinate with senior management effectively.

• Seniority Level: Mid-Senior level
• Employment Type:
  
  Full-time
• Job Function:
  Management and Manufacturing
• Industries:
  Hospitality